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How to Make 5-Ingredient Vegan Peanut Butter Pudding (with Video)

Peanut butter pudding is an old-fashioned dessert that many people love. But it can be hard for people who eat a vegan diet to find a good recipe. FoodxMorrisons has made a great recipe for vegan peanut butter pudding that is easy to follow. In this article, we’ll tell you in detail how to make this delicious dessert. Let’s dive deeper into the benefits of each ingredient in this vegan peanut butter pudding recipe.

Heart health: Studies have shown that eating peanut butter regularly can help lower LDL (bad) cholesterol levels and reduce the risk of heart disease.

Peanut butter has a low glycemic index, which means it can help keep blood sugar levels steady and stop them from going up and down.

 

Weight control: Even though peanut butter has a lot of calories, it can help you control your weight. Peanut butter’s protein and healthy fats can help you feel full for longer, which makes it less likely that you’ll overeat.

Cornstarch is a fine powder that is often used in cooking and baking to make things thicker. It is a gluten-free alternative to wheat flour that is made from the starchy part of the corn kernel. Some of the reasons why cornstarch is a good choice for vegan desserts are:

Creaminess: Cornstarch can help give vegan desserts a creamier texture, which is hard to do without dairy products.

Smoothness: Cornstarch can also help make vegan desserts less grainy or gritty by smoothing out their texture.

People who have celiac disease or are sensitive to gluten can use cornstarch instead of wheat flour because it is safe and works well.

 

Almond milk is an alternative to milk that doesn’t come from cows. It is made from ground almonds and water. It has few calories and a lot of good things for you, like Vitamin E and calcium. Some of the reasons why almond milk is a good choice for vegan desserts are:

Low in calories: Almond milk has a lot less calories than cow’s milk, so it’s a great choice for people who want to watch what they eat.

Almond milk is full of nutrients like Vitamin E, calcium, and magnesium, which are important for your health as a whole.

Almond milk is also full of antioxidants, which can help reduce inflammation in the body and keep you from getting chronic diseases.

 

Vanilla Extract: Vanilla extract is made by soaking vanilla beans in alcohol. It is often used to flavor desserts. It also has a lot of antioxidants, which can help reduce swelling in the body. Some of the reasons why vanilla extract is a good addition to vegan desserts are:

Vanilla extract is a natural sweetener that can help sweeten desserts without adding sugar or an artificial sweetener.

Adding more flavor: Vanilla extract can make desserts taste better, making them more enjoyable to eat.

Antioxidant-rich: Like almond milk, vanilla extract is full of antioxidants, which can help reduce inflammation in the body and protect against chronic diseases.

 

Overall, the ingredients in this vegan peanut butter pudding recipe are good for your health, making it a great choice for a dessert for people who want to eat more plant-based foods. Peanut butter has protein, healthy fats, and fiber. Almond milk and vanilla extract also have nutrients that make this dessert not only tasty but also good for you.

 

 

How to Make 5-Ingredient Vegan Peanut Butter Pudding (with Video)

Recipe by foodXmorrisons
Course: DessertCuisine: Vegan, Gluten-FreeDifficulty: Easy
Prep time

24

hours 
Cooking time

5

minutes
Calories

326

kcal
Total time

24

hours 

5

minutes

Thick and creamy vegan peanut butter pudding made with just 5 ingredients in 1 saucepan! Naturally sweetened, easy to make, and the perfect balance of salty and sweet! Enjoy plain, with chocolate ganache, or as a pie filling!

Cook Mode

Keep the screen of your device on

Ingredients

  • DIP
  • 1 1/4 cups raw cashews

  • 2 Tbsp olive oil (sub water if avoiding oil)

  • 5 cloves garlic

  • 3/4 cup chopped shallot

  • 1 1/2 cups unsweetened plain almond milk (or unsweetened rice milk)

  • 5 Tbsp nutritional yeast (adds cheesy flavor)

  • 1/2 tsp each sea salt and black pepper (plus more for spinach and artichokes)

  • 4 cups loosely packed chopped fresh spinach (organic when possible)

  • 1 14-ounce can artichoke hearts (rinsed, drained, dried, and roughly chopped)

  • 2 Tbsp vegan parmesan cheese (plus more for serving)

  • FOR TOPPING / SERVING (optional)
  • 2 Tbsp gluten-free vegan bread crumbs (we like Ian's brand)

  • 1/4 tsp red pepper flake

  • Baguette, Pita Chips, or Vegetables

Directions

  • Soak cashews for 1 hour in very hot water (uncovered) or in cool water overnight. Then drain and set aside.
  • In the meantime, heat a large oven-safe metal or cast-iron skillet over medium heat. Once hot, add oil, garlic, and shallot. Sauté for 1-2 minutes. Then lower heat to medium/low and sauté for 2-3 minutes more or until just golden brown and slightly caramelized. Set off the heat to cool.
  • Once cashews are soaked and drained, preheat oven to 375 degrees F (190 C). To a blender, add soaked and drained cashews, half of the sautéed garlic and shallot, almond milk, nutritional yeast, sea salt, and pepper and blend into a creamy purée, scraping down sides as needed.
  • Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well salted, so consider adding more nutritional yeast for cheesiness or another pinch sea salt for saltiness. Set aside.
  • Heat the skillet with the remaining shallot and garlic over medium-high heat and add spinach and chopped artichokes. Season with a pinch each salt and pepper and sauté for 4-5 minutes, stirring frequently, to wilt and soften spinach.
  • Turn heat off and add all of the sauce. Stir to combine. Sprinkle the top with vegan parmesan cheese, bread crumbs (optional), and red pepper flake (optional).
  • Bake for about 5-8 minutes or until the dip is hot enough to serve. Be careful not to over-bake or the cheese sauce can begin to dry out and lose its creamy texture. Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being our favorite.
  • Store leftover dip covered in the refrigerator up to 4-5 days. Reheat in an oven-safe dish at 350 degrees F (176 C) until warmed through (or in the microwave), adding more almond milk as needed if dip has dried out.

Notes

  • *As written, the recipe makes a total of approximately 4 1/4-cups artichoke dip.
  • *Nutrition information is a rough estimate calculated without optional or serving ingredients.

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@foodxmorrisons Hey there, it's time to satisfy your sweet tooth with a delicious vegan peanut butter pudding! This is creamy, nutty, and absolutely delicious. Give it a try and let me know how it turns out in the comments! #vegan #peanutbutter #pudding #dessert #yum ♬ original sound - foodxmorrisons

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