Almond Vanilla Pudding Food

EASY VANILLA ALMOND MILK PUDDING (EGG-FREE!)

Steps:

• In a small saucepan, whisk together cornstarch, sugar, and salt.
• Whisk in almond milk until no lumps remain (do NOT add vanilla yet!).
• Bring mixture to a boil over medium heat, stirring occasionally.
• Whisk the boiling mixture constantly for 2 (count 'em -- 2) minutes.
• Remove from heat and whisk in vanilla.
• Pour into 4 custard cups and refrigerate until set.

VEGAN ALMOND-VANILLA PUDDING

Steps:

• Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
• Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
• Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

ALMOND PUDDING

Steps:

• In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
• Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
• Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.