In a small saucepan, whisk together the sugar, cornstarch, and salt. Slowly pour in the oat milk, whisking to completely dissolve the dry ingredients.
Turn the stove on low, and cook, whisking almost constantly, for around 10 minutes. Your pudding is done when it reaches that nice, thick pudding consistency. Do keep in mind that it will firm up when you chill it, but it should still be pretty thick at this point.
Remove the pan from the heat, and whisk in the vanilla extract. Serve the pudding warm or chilled (see note).
Please be sure to whisk almost constantly as you cook the pudding. Whisking is what stands between you and lumpy pudding.You can use cornstarch or potato starch in this recipe. I have not tested it with any other thickeners.If your vegan milk is very sweet, you may want to back off on the sugar some. If you are using unsweetened milk, then you may need another tablespoon of sugar. It's fine to add sugar, to taste, during the cooking process.I do not recommend homemade plant milk for this recipe. Boxed plant milks contain thickeners that work in your favor in this recipe.If you're going to chill the pudding, let it cool on the counter for 10 minutes or so before transferring to your storage container. Hot-off-the-stove pudding could shatter your glass, and then you won't have pudding to eat!Leftovers will keep for 4-5 days in the refrigerator.
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Cuisine Southern, Vegan
Keyword vegan vanilla pudding
Vegan vanilla pudding recipe from Glue & Glitter, https://www.glueandglitter.com/southern-style-vegan-vanilla-pudding/