Simple Creamy Dairy-Free Vanilla Pudding

Ingredients

4 egg yolks

4 cups cashew milk, no additives or thickeners

½ cup honey

1½ TBSP vanilla extract

¼ tsp salt

4 tsp gelatin, plain

4 egg yolks

4 cups (946 ml) cashew milk, no additives or thickeners

½ cup (170 g) honey

1½ (22.5 ml) TBSP vanilla extract

¼ tsp (1.25 ml) salt

4 tsp (20 ml) gelatin, plain

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

IBD-AID P1

Dietary Requirements

Dairy-Free

Grain-Free

Gluten-Free

Lactose-Free

Low-FODMAP

Soy Free

Gather and prep ingredients.
In a large bowl add egg yolks and break them up with a whisk.
Add in half your cashew milk and whisk to incorporate.
Now add in the rest of your cashew milk, honey, vanilla extract, and salt. Whisk until the honey is completely incorporated into the mixture.
Next, slowly pour your gelatin in while whisking continuously to avoid any large clumps. If you add all the gelatin at once it will clump up.
Pour mixture into a medium pot and put over medium-high heat until it begins to boil. Remember to stir occasionally so the cashew milk doesn’t scorch.
Once it has come to a boil, turn off your heat and let the mixture rest for ten minutes.
After time has elapsed, pour into whatever container you plan to serve them in. I like to use four ounce jars.
Place in the freezer for two hours or until firm and gelatin has set.
Let sit at room temp for ten to fifteen minutes to defrost a bit if enjoying straight from the freezer. Otherwise, place in the fridge to enjoy later.