What is a good egg substitute for chocolate pudding?

When making vegan chocolate pudding , you don’t need eggs at all. The classic thickening power that eggs usually provide can be easily replaced with cornstarch or arrowroot powder. Both options give the pudding that silky, spoonable texture without any animal products. I typically use about two tablespoons of cornstarch for each two cups of non-dairy milk. This ratio gives the pudding enough structure to set, while still being soft and creamy. If you’ve ever tried my Blue Salt Trick Recipe , you’ll know that simple swaps like this can go a long way in clean eating without sacrificing texture.

What replaces milk in vegan chocolate?

The best replacement for dairy milk in vegan chocolate pudding is unsweetened plant milk. Oat milk offers a natural sweetness and a thicker body that works perfectly. Almond milk is more subtle, while coconut milk adds richness. I love using oat milk for a neutral but creamy base that lets the cocoa shine. The same plant milks are used across several of my other recipes like the Salt Water Flush Recipe , where clean, natural ingredients are the star.

How to make vegan chocolate custard?

Vegan chocolate pudding and vegan chocolate custard are very similar, but custard typically has a firmer set. To get that firmer custard texture without eggs, add a bit more thickener, about 2 ½ tablespoons of cornstarch and cook the mixture until it’s thicker than pudding. Pour it into a mold or ramekins and let it chill completely. It sets firmer than pudding but still tastes rich and velvety. A splash of vanilla or a dusting of cinnamon on top gives it an extra pop of flavor. If you enjoy layered desserts, try incorporating it into something like my Pistachio Cheesecake Bars , which share a similar structure.

What puddings can vegans eat?

Besides this classic vegan chocolate pudding , vegans can enjoy a wide range of puddings made with plant-based ingredients. Think chia pudding with almond milk, avocado-based chocolate mousse, or banana-blended creamy treats. The key is to use natural thickeners like chia seeds, tapioca, or cornstarch and skip the dairy and gelatin. You’ll find tons of inspiration right here on the blog, including creamy plant-based favorites like the Pistachio Latte Recipe which delivers dessert-like richness with no dairy involved.

Vegan Chocolate Pudding – Easy 3 Steps Recipe for Creamy Dairy-Free Treat

Name: Vegan Chocolate Pudding
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups oat milk (unsweetened); 1/3 cup unsweetened cocoa powder; 1/4 cup maple syrup or coconut sugar; 2 1/2 tbsp cornstarch; 1 tsp vanilla extract; Pinch of salt

Ingredients

Scale

2 cups oat milk (unsweetened)

1/3 cup unsweetened cocoa powder

1/4 cup maple syrup or coconut sugar

2 1/2 tbsp cornstarch

1 tsp vanilla extract

Pinch of salt

Instructions

1. In a saucepan, whisk together cocoa, cornstarch, and salt.

2. Gradually add oat milk and maple syrup, whisking until smooth.

3. Place over medium heat and stir constantly for 8–10 minutes until thickened.

4. Remove from heat, stir in vanilla.

5. Pour into jars, cool, and refrigerate at least 1 hour before serving.

Notes

Add espresso powder for deeper flavor.

Top with coconut whip, berries, or crushed nuts for extra texture.

Author: Sophia Benton
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1 jar
Calories: 180
Sugar: 12g
Sodium: 60mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg