Vegan Chocolate Pudding!! I’ve been trying to make this for years. Finally, a brainstorm – let’s try a thickening agent to help with the process of firming up the pudding. Without the thickening agent, the result is a very thin or non-set pudding. This recipe works wonderfully, solves all the problems and is absolutely scrumptious. Enjoy!! We know you will.


  • 1 package Cook & Serve Jello pudding – (it’s easy!! and delish). We used the large 6 1/2 cup servings box.
  • 1 T. arrowroot dissolved (stirred or shaken with tight lid) in 1/2 cup cold soy milk
  • 2 /12 additional cups of plain UNSWEETENED soy milk


  1. Pour dry packet ingredients into sauce pan and add 2 1/2 cups of the soy milk.
  2. Heat on medium, stirring constantly for about 4 minutes.
  3. Pour the arrowroot and soy milk mixture into the pudding.
  4. Continue to cook on heat, stirring constantly until mixture boils.
  5. Pour into bowls and refrigerate.

There you go. Eat it hot or cold. Try it with vanilla pudding too. You can even make pudding pie now.

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