5-Ingredient Vegan Peanut Butter Pudding
This recipe starts with coconut milk (full-fat is best!) and arrowroot starch to thicken. Once you cook that for about 5 minutes, it should be thick and pudding-like, as you’ll see in the picture. Gluten-free and Vegan.
This recipe serves 10
Time: 5 mins to make – 12 hours to set
Equipment: saucepan, whisk, mixing bowl,
INGREDIENTS:
PUDDING
• 3 cups full-fat coconut milk (If avoiding coconut milk, you can try cashew or almond milk)
• 4 Tbsp arrowroot starch
• 5-6 Tbsp maple syrup
• 1 cup creamy salted peanut butter
• 1 Pinch sea salt (optional)
• 1 tsp vanilla extract
FOR SERVING
• Coconut whipped cream
• Crushed peanuts
• Chocolate ganache*
METHOD:
Add full-fat coconut milk and arrowroot starch to a large saucepan and whisk to combine. Cook over medium heat until bubbly and thickened (approximately 5 minutes).
Remove saucepan from heat and stir in maple syrup, peanut butter, vanilla, and a pinch of salt (optional). Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla extract for vanilla flavor, salt for saltiness, and peanut butter for a more peanut-buttery flavor.
Pour mixture into a medium mixing bowl (glass is best) and let cool on the countertop for 10 minutes. Cover mixing bowl with plastic or parchment wrap so that it touches the surface of the pudding (to prevent a film).
Chill overnight in the fridge (or until thickened and cold). Serve as is or topped with coconut whipped cream, crushed peanuts, and/or chocolate ganache. It would also work well as a pie filling!
Store leftovers covered in the refrigerator up to 5 days. We haven’t tried freezing it but assume it would work