How long does creamy almond pudding [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make creamy almond pudding [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make creamy almond pudding [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does creamy almond pudding [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is creamy almond pudding [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Creamy Almond Pudding
[Vegan]

DG By: Daphne Goh

Author Bio

Gluten-free, vegan, healthy, simple, easy, delicious, and authentic Asian recipes. Owner and founder of Healthy gf... Read More

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Creamy Almond Pudding [Vegan]

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Chinese south almonds have a distinct, earthy aroma and sweetness that is perfect for dessert. In this recipe, they are blended with almond milk and agar agar to create a soft and simple almond pudding. The bright, white color of this pudding is an excellent canvas to get creative. Adorn... Read More

Ingredients You Need for Creamy Almond Pudding [Vegan]

2 cups unsweetened almond milk plus extra 1/4 cup
1 cup Chinese almonds or blanched almonds
3 tablespoons agave nectar
1 1/2-2 teaspoons agar agar powder (1 1/2 if you want a softer texture)
3/4 cup pistachio nuts, shelled
2 1/2 cups fresh raspberries

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How to Prepare Creamy Almond Pudding [Vegan]

Blend the almond milk and almonds in a Nutribullet or food processor until you get a smooth and creamy consistency.
Combine and whisk the 1/4 cup unsweetened almond milk with the agar-agar powder.
Add the almond mixture and agar-agar mixture into a small pot and add in the agave sugar. Bring to a boil and simmer on low heat. Stir until the agar agar and agave nectar have melted. Turn off the heat.
Press the boiled pudding mixture through a fine sieve or strainer into a large bowl to remove any residual solid almond pieces.
Pour the mixture into mini non-stick pudding moulds or any small bowls.
Chill in the refrigerator until the almond pudding has set. Roughly 1-2 hours.
Once set, remove the pudding from the mould by running a thin smooth edged plastic knife or any small knife, around the sides of the mould.
Coarsely ground the pistachio nuts in a food processor or roughly chopped.
Serve the puddings with the ground pistachio nuts and raspberries.