Vegan Vanilla Pudding

Recently, my husband challenged me to make vegan vanilla pudding after tasting my Chocolate Vegan Pudding. Apprehensive, I thought about my options. If I could make chocolate vegan pudding from sweet potatoes, why not try vegan vanilla pudding the same way? 

But, I needed to find a sweet potato with a very mild yet sweet taste. I chose a white sweet potato this time for my experiment, hoping for a bland yet underlying sweet taste. 

What is a white sweet potato? And what does it taste like?

When shopping at the grocery store, the two most common sweet potatoes are orange and white sweet potatoes. For instance, orange sweet potatoes with a bright orange interior are extremely sweet,

White sweet potatoes, on the other hand, have lighter, golden-colored skin and white flesh. The interior of a white sweet potato looks a lot like a starchy russet potato, while its shape and texture resemble that of a classic sweet potato.

Because white sweet potatoes taste bland compared to orange sweet potatoes, they make the perfect base for vegan vanilla pudding. 

First, I peeled and cut the white sweet potato into equal-sized pieces to boil until soft and cooked through. Generally, this process takes about 20 minutes once the water boils, depending on the pieces' size. 

However, a quick way to ensure the potatoes are cooked is to pierce the potato pieces with a fork. If the fork slides through easily, the potatoes are cooked. 

Another suggestion is to drain and allow the potatoes to cool before making the vegan vanilla pudding to avoid burning yourself. It's also beneficial for the other ingredients not to be heated or warmed to mix well. 

What ingredients are in the vegan vanilla pudding?

• White Sweet Potato
• Medjool Dates
• Unsweetened Oat Milk (or plant milk of choice)
• Maple Syrup
• Vanilla Extract

Although I used a high-speed blender, a food processor works just as well.  

How to blend dates for vegan vanilla pudding and other recipes

Sometimes, dates stiffen once the package is opened. Also, some packaged dates suggest refrigeration after opening, which makes them tougher than their original soft texture.

As a result, some dates don't blend well when stiff. To soften dates, boil 2 cups of water in the microwave and add the pitted dates to the boiling water. 

Then, allow the dates to sit in the boiling water for 10  minutes, which will soften them for blending. Next, drain the water from the dates before blending with the other ingredients. 

Once blended thoroughly, the vegan vanilla pudding mixture should be covered and placed in the refrigerator for an hour or more. 

Then, spoon the vegan vanilla pudding into your favorite dessert dish and serve plain or with additional toppings.

Possible vegan vanilla pudding topping to enjoy...

• Fresh cranberries and mint (Holly for the holidays)
• Add vegan chocolate chips.
• Sliced Strawberries, Bananas, Blueberries, Kiwi or Pineapple
• Granola or crunchy nuts
• Sprinkle with cinnamon and sugar

Like my chocolate vegan pudding recipe, vegan vanilla pudding can be frozen for a creamy vanilla frozen treat. 

Here are more healthy desserts to curb your vegan sweet tooth.

• Chocolate Vegan Pudding
• Chocolate Peanut Butter Balls
• Simple Vegan Chocolate Covered Strawberries
• Cranberry Bars
• Vegan Apple Crisp

Yield: 6 servings

Vegan Vanilla Pudding

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Vegan vanilla pudding is made with four simple ingredients and blended into a smooth dessert pudding. Creamy and delicious, you won't believe this pudding is made from sweet potatoes, And, it can be frozen in molds for a creamy vanilla frozen treat as well.

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Ingredients

• 1 large white sweet potato, peeled and cut into equal-sized pieces (yield 2 cups cooked sweet potato)
• 8 Medjool dates, pitted
• 2 cups oat milk
• 1 Tablespoon vanilla extract
• 2 teaspoons maple syrup

Instructions

1. Peel the white sweet potato and cut into equal-sized pieces
2. Place the pieces of sweet potato in a pot and cover with water
3. Add 1 teaspoon salt
4. Bring a pot of water with potatoes to a boil and reduce to simmer, cooking for 20 minutes
5. Use a fork to pierce through a few potatoes to make sure the potatoes are done
6. Drain potatoes in a colander and cool completely before adding to a high-speed blender or food processor.
7. If dates are not soft, boil 2 cups of water, remove the date pits and soak the boiling water dates for 10 minutes; drain.
8. Add a small amount of plant milk to the blender or food processor before adding the potatoes and remaining ingredients.
9. Blend on high until smooth, not thick. Add additional plant milk, a small amount at a time, until smooth.
10. Place the mixture in a bowl, cover, and refrigerate for at least an hour or more.
11. Stir again with a spoon before serving.
12. Serve as is or add additional toppings.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KFP1133CU 11-Cup Food Processor with ExactSlice System - Contour Silver
• 
  NutriBullet Pro 900 Hi-Speed Blender/Mixer, 9-piece Set
• 
  McCormick All Natural Pure Vanilla Extract, 1 fl oz
• 
  365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz
• 
  Bard Valley, Dates Medjool Pitted Organic, 12 Ounce

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 150Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 16mgCarbohydrates 40gFiber 3gSugar 31gProtein 2g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me