Dairy Free Vanilla Pudding

After the recent success of the chocolate pudding, I thought I'd try a variant and make some vanilla pudding. This recipe is almost identical to the chocolate pudding recipe with just a few minor differences. The vanilla extract measurement goes up and there's no chocolate - for all intents and purposes, this is a fat free pudding and a rather low calorie one at that; there's only about 180 calories in the ENTIRE batch - so, about 90 calories each for 2 servings. Keep in mind that these are figures if you're using plain almond milk, which is what I had on hand. For a more pronounced vanilla flavor, use either vanilla soy milk or vanilla almond milk - but if you can't find either, slowly add vanilla extract until you reach the flavor you want.

Dairy Free Vanilla Pudding

3 tbsp. cornstarch

2 tbsp. cold water

1½ cups soy milk (or almond milk; can also use vanilla versions of either)

2 tsp. vanilla extract (or more, to taste)

¼ cup sugar (or more, to taste)

In a shaker cup fitted with a tight lid, combine the cornstarch and water to form a smooth, lump-free slurry.

In a large saucepan over medium heat, combine the soy milk (or almond milk), sugar, vanilla extract and the cornstarch slurry. Cook, stirring constantly, until the mixture boils. Continue to cook until the mixture sufficiently thickens. Remove from the heat; the pudding will continue to thicken as it cools. Press a piece of plastic wrap down on top of the pudding to prevent a skin from forming. Let it sit for 5 minutes to cool somewhat, then put in the refrigerator and let cool completely.

Serves 2

NOTE:  If you use plain almond or soy milk and discover that 1 tsp. vanilla is not enough, you can add more once it's cooled. Start with ¼ tsp. and keep adding until the desired flavor profile is reached. However, you cannot add the sugar to the cooled pudding - if you like a sweeter pudding, make sure to add extra sugar while you're cooking it.

For a fun, different flavor, stir in a teaspoon of ground cinnamon into the pudding before serving. The wonderful warmth of the cinnamon greatly compliments the notes of vanilla.