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. Prep Time: approx. 5 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 3 Hours 30 Minutes. Makes 4 servings.
2 tablespoons cornstarch
1 cup soy milk
1 cup soy creamer
1/2 cup white sugar
3 tablespoons egg replacer (dry)
3 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract
Directions
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.