Vegan Peanut Butter Pudding (5 Ingredients)

Thick and creamy vegan peanut butter pudding made with just 5 ingredients in 1 saucepan! Naturally sweetened, easy to make, and the perfect balance of salty and sweet! Enjoy plain, with chocolate ganache, or as a pie filling!

1

Whisk arrowroot starch and full-fat coconut milk in a large pot. Cook 5 minutes on medium until bubbling and thickened.

2

Whisk in maple syrup, peanut butter, vanilla, and a pinch of salt after removing skillet from heat. Taste and add maple syrup for sweetness, vanilla extract for vanilla taste, salt for saltiness, and peanut butter for peanut-butteriness.

3

Pour mixture into a medium glass mixing bowl and let cool on the countertop for 10 minutes.

4

 To avoid a film, cover mixing bowl with plastic or parchment wrap that touches pudding.

5

Refrigerate overnight (or until thickened and cold). Serve plain or with coconut whipped cream, crumbled peanuts, or chocolate ganache. It makes a good pie filling!

Store leftovers covered in the refrigerator up to 5 days. We haven’t tried freezing it but assume it would work.

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