Ingredients:
– 2 cups of almond milk
– ½ cup of cornstarch
– ½ cup of sugar
– 1 tsp vanilla extract
– Juice of 1 lemon
– A pinch of salt
Instructions:
1. In a saucepan, whisk together the almond milk, cornstarch, sugar, vanilla extract, lemon juice, and salt.
2. Heat the mixture over medium heat, stirring constantly until it begins to thicken and bubble. This should take about 5 minutes.
3. Continue to cook for an additional 2-3 minutes or until the mixture has thickened to the desired consistency. Remove from heat and allow the pudding to cool for a few minutes.
4. Pour the pudding into serving dishes and chill in the refrigerator for at least 30 minutes.
5. Before serving, top with whipped cream and lemon zest. Enjoy!
This recipe makes about 4 servings and can easily be doubled or tripled for a larger crowd. The pudding can also be stored in an airtight container in the refrigerator for up to 3 days.
One of the best things about this recipe is how versatile it is. You can adjust the flavors to your liking by adding more or less lemon juice or vanilla extract. You can also experiment with different types of milk, such as coconut or soy, to make it nut-free.
The cornstarch is the key ingredient that replaces the eggs in this recipe. It helps to thicken the pudding and give it a smooth and creamy texture. You can also use tapioca starch or arrowroot powder as a substitute.
This recipe is also a healthier option compared to traditional egg-based puddings. It’s lower in saturated fat, cholesterol, and calories. Almond milk is also a good source of calcium and vitamin D, making it a great choice for those who are lactose intolerant or vegan.
In conclusion, vanilla and lemon pudding without eggs is a delicious and easy dessert that everyone can enjoy. It’s a great option for those with dietary restrictions or who want to try something new. Give it a try and see how delicious it can be!