These Vegan Coffee Pudding Pots make a great effortless dessert. They're:
- quick and easy to make
- rich and indulgent
- require just 4 ingredients!
I love the recipe as, unlike a lot of vegan puddings, it doesn’t require a blender, and doesn't involve any avocados.
The base is made with cashew milk, which is so naturally rich, sweet and creamy. Oat milk would also work for a nut-free version.
All you need to do is mix together all the ingredients before heating, then heat in a pan until thick and creamy.
Cornflour (cornstarch) acts as a thickening ingredient, and be careful to make sure it has completely dissolved in the milk before heating, as if it's not properly mixed through you may end up with a lumpy pudding!
I try to stay away from coffee, so I actually used chicory powder. Chicory powder is made from ground chicory root and has a bitter, coffee-like flavour. It also supposedly contains lots of health benefits.
As these Coffee Pudding Pots are refined sugar free, gluten-free, oil-free and easily nut-free, they're great for giving to guests as they cover a wide range of dietary requirements.
These Vegan Coffee Pudding Pots also work really well made in advance, so they’re a wonderful dessert that can be prepared ahead if you’re entertaining.
Looking for more easy make-ahead desserts perfect for entertaining? You might like my:
- Matcha Panna Cotta
- Chocolate Cherry Trifle
- Black Sesame Crème Caramel
- Strawberry Trifle
- Salted Caramel Pudding Pots
- Chocolate Pudding Pots
- Mississippi Mud Pie
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make these Vegan Coffee Pudding Pots:
Vegan Coffee Pudding Pots (GF)
- 500 ml (2 cups) unsweetened cashew milk (or sub any other milk - oat milk is a great nut-free substitute)
- 2 tablespoons chicory powder (or sub equal amount instant coffee)
- 5 tablespoons maple syrup to taste (or sub any other sweetener)
- 5 heaped teaspoons cornflour (cornstarch)
- Add all ingredients to a pan and mix very well (before heating)
- Cook on a low heat for around 10 minutes, stirring constantly, until a thick custard has formed
- Taste and adjust flavours accordingly (more chicory for coffee flavour, more maple syrup for sweetness etc)
- Transfer to little pots or glasses and leave to cool before chilling in the fridge for a few hours before serving
- Keeps covered in the fridge for up to a few days
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