Ingredients
Units
Scale
- 2 1/2 tbsps corn starch
- 1/8 teaspoon fine sea salt
- 2 cups nondairy milk, preferably oat
- 1/3 cup pistachios + more for garnish
- 1/2 cup vegan white chocolate chips
- 1 teaspoon almond extract
- 1 handful fresh spinach
Instructions
- In a high power blender add the pistachios and 1 cup of vegan milk. Blend until smooth.
- Now add the second cup of vegan milk, corn starch, salt, and spinach. You can add a little at a time to achieve the desired color. Blend until smooth.
- Add the mixture to a mediums size sauce pan over low/medium heat.
- constantly stir over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 mins minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
- Add the vegan white chocolate chips and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer. If you don’t stir enough though, you’ll be left with small clumps when it sets or it may not set altogether. If you heat for too long or you taste the pudding (saliva) you can break down the corn starch.
- Remove from the heat and stir in the almond extract. Spoon the pudding into a serving bowl or individual cups or ramekins. Place in the fridge for at least 30-60 mins to set. It will thicken as it cools. If you’re in a bind for time, pop in the freezer for 15 mins then into the fridge to finish setting.
- Garnish with coconut whip, chopped pistachios and mint.
- Prep Time: 5 mins
- Cook Time: 5 mins