Dairy-Free Pudding Three Ways

It's hard to believe that the base of these recipes is a pack of tofu. The final product is basically indistinguishable from traditional pudding. It's soft, creamy, and delicious. Everything a good pudding should be. I recommend using firm tofu for the vanilla pudding recipe, but for the banana or chocolate pudding, you can either use silken or firm tofu as the base. Don't worry how runny the mixture is after blending the ingredients; after sitting in the fridge, the mixture will firm up to perfection.

​Since the banana pudding calls for real bananas, they do tend to oxidize quite quickly so the banana pudding doesn't last as long as the vanilla or chocolate. After a day it will turn darker, it's still okay to eat, just not as appealing to the eyes. I think any of these would be a great filling for a mousse pie. I just haven't been able to conjure an acceptable crust that will do the filling justice, however. For now, it pairs wonderfully with fresh berries or as a creamy topping on cake or brownies. Serve it in a glass with layers of fresh fruit and it can be a fancy parfait as well. 

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Dairy-Free Pudding Recipes
vegan, plant-based, refined sugar-free, gluten-free

Vanilla Pudding
Ingredients: 

• 16 oz Firm tofu
• 1/3 cup Maple syrup or raw honey
• 2 tsp Pure vanilla extract
• 1 Tbsp Nut butter

​Banana Pudding
Ingredients: 

• 16 oz Tofu (silken or firm)
• 2 Ripe Bananas
• 1/3 cup Maple syrup or raw honey
• 1 tsp Pure vanilla extract
• 1 Tbsp Nut butter

Chocolate Pudding
Ingredients:

• 16 oz Tofu (silken or firm)
• 1/3 cup Dutched cocoa powder
• 1/3 cup Maple syrup or raw honey
• 1 tsp Pure vanilla extract
• 1 Tbsp Nut butter

Instructions:

1. ​Add all ingredients to a blender and blend until smooth.
2. Refrigerate at least 4 hours to firm.