Non-Dairy Chocolate Pudding

 
2 cups soy milk
1/4 cup unbleached cane sugar
3 T. cocoa powder or carob powder
2 T. cornstarch
2 t. vanilla
 

In a double boiler, place the soy milk, sugar, cocoa powder, and cornstarch, and whisk well to combine. Bring the mixture to a boil, while stirring constantly, and cook an additional 1-2 minutes or until thickened. Remove from heat and stir in the vanilla. Transfer the pudding to a glass bowl, small individual glass bowls, or to small individual airtight containers. Allow the pudding to chill several hours before serving. The pudding can be topped with a tofu whipped topping, sliced fresh fruit, or nuts if desired.

*Variation - to make a fruit flavored pudding, prepare the pudding in the same manner as above but omit the cocoa powder. Stir in 1 cup of sliced fruit and add more sugar if needed to adjust the sweetness of the pudding. Other flavorings may also be used, such as almond, lemon, mint, or maple.

Serves 4

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett