Time: 20 mins +
1 hour to chill
Ingredients
¾ cup sugar (I use unrefined granulated cane sugar)
¼ teaspoon salt
¼ cup cornstarch
3 cups almond milk (can be substituted with coconut or soy
milk)
3 Tablespoons lactose-free margarine (or butter)
1 ½ teaspoons vanilla
Preparation
1. Dissolve
the cornstarch in about ¼ cup of water to prevent lumps when cooking.
2. In a
saucepan, combine the sugar, salt and cornstarch and mix well.
3. Over medium
heat, slowly add the milk, whisking constantly to prevent sticking. Continue to
stir until pudding begins to thicken.
4. Remove from
heat and whisk in the margarine (or butter) and vanilla.
5. Pour into
large bowl or 8 small serving bowls and refrigerate for about 1 hour until
thoroughly chilled.
Variation: To make
chocolate pudding, add 1/3 cup unsweetened cocoa to step 2. Or, use chocolate
flavored almond milk or soy milk.
