This vegan carrot pudding is a delightful and healthy dessert option that will satisfy your sweet tooth. Made with fresh carrots, almond milk, and a blend of warm spices, this creamy pudding is a perfect treat for vegans and non-vegans alike. With a hint of sweetness and a smooth texture, this pudding is a great way to sneak in some vegetables and indulge in a guilt-free dessert. It is also quick and easy to make, requiring only a few ingredients and minimal effort. Treat yourself to a bowl of this delicious and nutritious vegan carrot pudding!
Ingredients
- 4 large carrots, peeled and grated
- 2 cups almond milk
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- Chopped nuts and raisins for garnish (optional)
Directions
- In a saucepan, combine the grated carrots and almond milk. Bring to a boil and simmer for 10-15 minutes, or until the carrots are tender.
- In a separate bowl, whisk together the brown sugar, cornstarch, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Slowly pour the sugar mixture into the saucepan with the cooked carrots and almond milk. Stir constantly to prevent lumps from forming.
- Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
- Remove the saucepan from heat and let the pudding cool slightly. It will thicken further as it cools.
- Transfer the pudding to individual serving bowls or a large bowl. Refrigerate for at least 2 hours, or until chilled and set.
- Garnish with chopped nuts and raisins, if desired, before serving. Enjoy!
