5You Won’t Miss the Dairy……
Over the last year and a half, I have created several recipes that are similar to each other, but have a distinct difference. While each one is good, they all have their own flavor, and suit each individual’s personal preference. Today’s recipe isn’t any different. I created this recipe for my husband when we removed milk from our home. And after countless trials, and errors, this is the one I’ve stuck with and have been making him for the last two months. He loves it, and that makes it a winner.
A lot of times I nail a new recipe on my first try, sometimes it never comes together, but most of the time it takes two, sometimes three, tries before I get it just right. This plant based milk pudding was my Everest. I thought I was going to lose my mind between it either being to runny, or to dry, or the taste being off. I think I literally tried just about every plant based milk under the sun, multiple times, with different ratios each time. It took me almost a month to get it right. I tried coconut milk from the box, coconut milk from the can, walnut milk, hemp milk, coconut milk powder, and cashew milk. I found that I couldn’t take my recipe that used dairy milk and swap even amounts. Oh, no, that would have been too easy. The exact same amount didn’t work, one cup was to runny, half cup was to dry, three quarters of a cup was finicky.
I think it became a personal challenge for me to get this recipe to work. Since I started on my 100% whole food plant based way of eating he has given up, and cut back, on so many foods that he enjoys. I’ve been making this dessert for him for almost two years now, he loves it, he looks forward to it, it isn’t unhealthy, and I wasn’t about to have him give that up too! The good news is, obviously, I cracked the code. 😉 I found my secret weapon to make this pudding perfection every single time. You wouldn’t think that something so small would make such a big difference, but the key was ONE measly teaspoon of tapioca flour. Are you gasping in shock? So simple!
I had been making plant based “nacho cheese” sauce for a while and bought the tapioca flour specifically to thicken that up. Finally, after trying all of the different milks, and finding that cashew tasted the best, and all the different ratios, I decided to give it a shot. I took the least runny version, but not the dry one, added the tapioca flour and voila. Seriously, that easy. I was actually a little annoyed with myself that it took me that long to figure it out. I had even asked other plant based, and vegan, cooks what their secret was, and they weren’t giving out any information other than every milk works the same. Well, I beg to differ. So, whether you have chosen to live a plant based lifestyle, or just want a non-dairy, super creamy rice pudding, whip up a dish, sit back, relax, and enjoy!
Do you like rice pudding?
Do you ever use plant based milks in place of dairy?
Single Serve Cashew Rice Pudding
By Angie Gouchenour
¾ cup + 2 Tablespoons Unsweetened Cashew Milk (I used Silk)
2 Tablespoons medium grain rice
1 ½ Tablespoons sweetener (I used Sugar 2.0)
1 teaspoon tapioca flour
1 teaspoon vanilla flavoring
Preheat the oven to 320’f
On the stove top combine the milk, rice, sweetener, and tapioca flour in a small sauce pan over medium heat stirring frequently
Bring to a boil
Pour the mixture into a 10 ounce ramekin, on a cookie sheet, and cover loosely with a piece of foil
Place in the preheated oven and cook for 20 minutes
Stir the pudding, make sure you stir the bottom and cover
Cook 15 more minutes
Repeat, and cook 10 – 15 more minutes (You want it to be a little soupy, but not swimming in milk)
Carefully remove the cookie sheet from the oven
Add the vanilla, stir, and replace the foil