Yummy Vegan Chocolate Pudding

Yummy Vegan Chocolate Pudding

13 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    3 h 30 m
Recipe by  veggigoddess

“I have been trying to cut back on my dairy intake and have reconfigured my usual chocolate pudding recipe into a vegan one. I can't tell them apart. Note: I mention soy creamer; it's much creamier than soy milk.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
  2. In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
  3. Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
  4. Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.

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Reviews (13)

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This is soooo easy and so incredible. I have made pudding before and it's been good, but this was great! People look at vegan and get turned off, but I have found especially w/ deserts that vegan usually tasts the same as w/ dairy. The only difference between this recipe and a standard good chocolate pudding recipe is the soy creamer. Good dark chocolate does not have dairy as a rule. I used Wholefoood's dark chocolate chips in their bulk section because they are sooo good. One more thing, don't put the cornstarch in the pot of boiling liquid, but rather put it in before boiling and stir till dissolved. This will prevent it from clumping from the heat.



Egg replacer is just another starch-usually potato. You could just use 5 T. cornstarch total, instead. You wouldn't put a starch in hot liquid, thats why it's coming out lumpy-wisk the starch in cold milk or creamer. I used chocolate soy milk, and 3 T. cocoa, and agave syrup instead of sugar.



I used silken tofu instead of the soy creamer in a panic when I could not find it a day I had promised to bring in a vegan dessert to a party! It worked just as well and had a lot less fat content than the soy creamer. My only advice would be to put the tofu in a blender or food processor to grind up any remaining chunks. Excellent recipe!!

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Amount Per Serving (4 total)

  • Calories
  • 594 cal
  • 30%
  • Fat
  • 25.8 g
  • 40%
  • Carbs
  • 87.8 g
  • 28%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 144 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Cornstarch Pudding


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Vegan Carrot Pudding