Aaaah, vegan chocolate pudding! One of the things that we missed when we went vegan was pudding, and especially chocolate pudding. But we miss it no more! That’s because of this is astonishingly easy vegan chocolate crème pudding (or blancmange or pots de crème)! Remember, a vegan chocolate pudding by any other name is still as sweet (and silky, and chocolatey!) Prefer vegan vanilla pudding? No problem! We’ve got you covered there too! You can even use this recipe to make vegan almond cream (or almond crème, if you want to get fancy).
Yes, this recipe uses tofu. No, nobody will ever know (unless you tell them). Yes, this means that this is a very healthful dessert, especially if you make it with raw cacao.
One of the wonderful things about this recipe, besides how easy it is to make, how great it tastes, and how (relatively) healthful it is for you, is how quickly you can whip it up. Plus, you can dress it up or dress it down, as you like. In fact, it’s a wonderful addition to any holiday or formal dinner table! Put it in a beautiful crystal serving bowl, dressed up with vegan whipped cream or whipped coconut cream, and you have an impressive dessert that will grace the fanciest of holiday or formal tables. Divide it among many small paper cups, and you have a yummy dessert that you can easily transport to your next potluck or barbecue.
And you really will be amazed at how easy this pudding is to make. In fact, the hardest thing about it is not eating it up all at once! But save some for the kids, if you have them, or for others. Or for later, in front of the television. But we digress… Here is our recipe for smooth, delicious, and easy vegan chocolate pudding!
Vegan Vanilla or Chocolate Crème Pudding
1 box firm silken tofu (not the refrigerated kind – the kind that is on supermarket shelves in the Asian section – see picture below)
scant 3/4 cup soy milk (we use vanilla flavored unsweetened soy milk)
1/3 cup vegan sugar
1 teaspoon vanilla extract
3 Tablespoons dark cocoa powder or raw cacao (we use raw cacao)
Blend all ingredients in a blender until very smooth. To make the vanilla version simply omit the cacao or cocoa and, if you want, increase the vanilla extract to 2 teaspoons. (Hint: to make amazing almond cream or crème use 1 teaspoon almond extract and 1 teaspoon vanilla.)
Pour into serving dishes and chill until it’s time to serve.
This is the kind of tofu you want:
We recently made this to take to a potluck (we poured it into small Dixie cups and transported them in a baking pan) and it was a huge hit! It’s rich enough that even a small amount is very satisfying!
Vegan Chocolate Crème Pudding in background (Vegan Almond Crème in foreground)
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