Today I’ll be sharing a tip, instead of an actual recipe: Easy Dairy-Free Pudding! Due to my list of allergies, sometimes, I crave something, anything, that can possibly be creamy. The texture and sensation of a cool, creamy item of food can be a seriously intense craving, especially when your daily life consists of such a lack of it.
I will admit I have only discovered this tip recently – and so happily did I – mostly out of desperation. While making your own pudding is not that incredibly difficult, sometimes, you just want something super easy and ready in minutes. This is especially true, when you have to make most of your meals, everyday, year round. Shortcuts are significantly appreciated from time to time.
This leads to the tip of the day! Despite the claims on the back of the some packages of pudding, declaring that alternative milks can not be successfully used, they are not completely accurate. One minor adjustment – and you have yourself some instant pudding!
Serves: 2 to 4
Total Time: 3 Minutes
- 1 package of Jell-O Simply Good Pudding (or any brand you want. I use this one).
- 2/3 cup to 1 cup of unsweetened original almondmilk (or alternative milk of choice).
- Open and pour the package of pudding into a bowl.
- Slowly whisk in the alternative milk of choice to 2/3 cup for 1 minute. If the texture is smooth, stop the alternative milk, and continue whisking for another minute. If the texture is still thick, continue pouring and whisking, up to 1 cup of alternative milk till smooth. Continue whisking for an additional minute.
- After two minutes of whisking and acquiring the desired texture of smoothness and thickness, cover and put into the refrigerator to chill.
- Notes: I have found that the Vanilla of Jell-O Simply Good Pudding is good at 2/3 cup of alternative milk, while the Chocolate of Jell-O Simply Good Pudding takes up to a cup.
- In addition: As you are reducing the amount of milk used, it does mean the serving size will be less than what you’d normally would get.