I know this photo looks like chocolate pudding – not vanilla, doesn’t it? The dark color comes from date syrup that’s in this pudding, instead of refined white sugar, and it actually gets just slightly darker while the pudding cooks on the stove, too.
But do not worry, I promise this IS vanilla. Very vanilla!
And it’s dreamy, creamy, and delicious. Close your eyes, and savor every spoonful.
And Happy (almost) Valentine’s Day!
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VERY VANILLA PUDDING
2 cups soy milk, plain unsweetened
1/3 cup raw cashews
1/4 cup organic cornstarch
1/3 cup plus 3 tablespoons date syrup
2 tablespoons pure vanilla extract
pinch salt
Instructions
Add all ingredients to a high-powered blender (like a Vitamix) and process until mixture is smooth and combined well.
Carefully pour mixture into a heavy medium-size saucepan, and cook over medium-high heat, whisking constantly until the mixture begins to thicken and is close to a boil. This can take a few minutes. Adjust the heat as needed to be sure that the bottom of the pan does not scorch.
Once the pudding is close to a low boil, lower the heat just enough to continue simmering for another minute or two, stirring continually with a silicone spatula as it continues to thicken to a rich thick pudding consistency.
Remove the saucepan from the heat. Carefully spoon hot pudding into 6 individual serving dishes.
Serve warm, at room temperature, or chilled. Delicious topped with fresh berries!
Note: We adore the pudding skin…but if you do not, you can cover the pudding surface carefully with plastic wrap (making sure the wrap adheres well to the pudding itself) to prevent the skin from forming.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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