Are you a fan of instant pudding but looking for a dairy-free alternative?
Almond milk may seem like a good option, but will it actually work with instant pudding?
We’ve scoured the internet and experimented ourselves to bring you the answer.
In this article, we’ll explore the tips and tricks for making instant pudding with almond milk, including which plant-based milks work best and how to adapt the measurements.
Plus, we’ll share some helpful insights from other pudding enthusiasts who have tried and tested different methods.
So, let’s dive in and find out if instant pudding will work with almond milk!
Will Instant Pudding Work With Almond Milk?
The short answer is yes, instant pudding can work with almond milk. However, there are some important things to keep in mind when using plant-based milks instead of dairy milk.
Firstly, it’s important to note that puddings made with almond milk or other plant-based milks will have a different set, mouthfeel, and flavor compared to pudding prepared with dairy milk. The set will be soft to very soft and more of a spoonable texture—it will not have the same texture as JELL-O Pudding made with milk.
Based on culinary experts’ test results, soy, almond, and coconut milks are the best options for a milk replacement. Most other plant-based milks do not allow the pudding to set.
When making instant pudding with almond milk and other plant-based milks, use 1-1/2 cups of either soy, almond or coconut in place of 2 cups of milk in instant pudding. If using in a dessert recipe, it is only suitable for desserts that are spoonable such as trifles, parfaits and other desserts with a similar texture. Plant-based milks will not work in desserts where a firm texture is needed such as pudding pies, eclair cakes or striped delight (square layered desserts). We do not recommend using plant-based milks for these types of desserts.
Why Choose Almond Milk For Instant Pudding?
Almond milk is a popular choice for those who are looking for a dairy-free alternative to milk. It is made by blending almonds with water, resulting in a creamy, nutty-flavored milk. When it comes to instant pudding, almond milk can be a great option because it is low in calories and fat, making it a healthier choice than dairy milk.
Almond milk also has a mild flavor that won’t overpower the flavor of the pudding mix. It can enhance the flavor of the pudding while still allowing the other flavors to shine through. Additionally, almond milk is rich in vitamin E, which is an antioxidant that can help protect your cells from damage caused by free radicals.
Another reason to choose almond milk for instant pudding is that it is widely available in grocery stores. You can easily find it in both shelf-stable and refrigerated forms, making it convenient to use.
However, it’s important to keep in mind that almond milk will yield a softer set and more spoonable texture compared to dairy milk. So if you prefer a firmer texture, you may want to consider using other plant-based milks like soy or coconut instead.
Which Plant-Based Milk Works Best For Instant Pudding?
If you’re wondering which plant-based milk works best for instant pudding, the answer is that it depends on your personal preference. Each option has a different flavor that can add an extra layer of complexity to the pudding.
Soy milk, almond milk, and coconut milk are the top recommendations from culinary experts. Soy milk has a neutral flavor that won’t overpower the pudding’s flavor, while almond milk’s nutty flavor works well with vanilla, chocolate, and fruit flavored puddings. Coconut milk is the thickest and creamiest of the three, making it a great option for those who want a richer pudding.
Cashew milk is another option, but it has a slightly sweeter taste than other plant-based milks. Rice milk can also be used, but it’s important to use a brand that is fortified with calcium and vitamin D.
Oat milk is a good alternative for those who are looking for a dairy-free option. It has just enough thickness to effectively replace milk without losing any of its flavor. However, it’s important to note that oat milk may not work as well in desserts where a firm texture is needed.
When using plant-based milks in instant pudding, keep in mind that the set will be softer than traditional pudding made with dairy milk. It’s best to use these milks in desserts that are spoonable such as trifles and parfaits. For desserts where a firmer texture is needed such as pudding pies or layered desserts, it’s recommended to use dairy milk instead.
Adapting The Measurements For Almond Milk
When using almond milk as a replacement for dairy milk in instant pudding, it is important to adapt the measurements to achieve the best results. As mentioned above, use 1-1/2 cups of almond milk in place of 2 cups of dairy milk in instant pudding. This will ensure that the pudding sets properly and has a spoonable texture.
It is also important to note that the flavor of almond milk may affect the overall taste of the pudding. Almond milk has a nutty flavor that may not be suitable for all types of pudding flavors. For example, chocolate pudding may pair well with almond milk, while vanilla pudding may not.
If you are unsure about using almond milk in your instant pudding recipe, it may be helpful to experiment with different plant-based milks to find the one that works best for your desired outcome. Soy and coconut milk are also good options that have been tested and proven to work well in instant pudding.
Tips And Tricks For Making Instant Pudding With Almond Milk
If you want to make instant pudding with almond milk, there are some tips and tricks you should keep in mind to ensure the best results.
Firstly, it’s recommended to use JELL-O Instant Puddings instead of Cook & Serve pudding. While Cook & Serve pudding can work with almond milk, it requires more patience and specific measurements.
When using almond milk or other plant-based milks, it’s important to note that the set will be softer and more spoonable compared to pudding made with dairy milk. To get the best results, use 1-1/2 cups of either soy, almond or coconut in place of 2 cups of milk in instant pudding.
To make instant pudding with almond milk, pour 1 cup of almond milk into a small saucepan and add cornstarch. Heat over medium heat, stirring constantly until bubbly. Remove from heat and keep stirring for 30 seconds. Pour remaining almond milk into a bowl and add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to pudding mixture and mix at low speed for 1 minute more. Transfer pudding to individual serving bowls and refrigerate if desired.
Another trick is to use a blender instead of a mixer when making instant pudding with almond milk. Pour 2 cups of cold unsweetened almond milk into a blender and turn it on low (fast stirring speed). Pour contents of the package into the milk and crank up the speed by button or dial. In a few moments, it will start to noticeably thicken. When it gets to a thick shake-like consistency, stop and pour into a bowl or multiple bowls depending on the number of servings needed.
Insights From Pudding Enthusiasts Who Have Tried And Tested Different Methods
Many pudding enthusiasts have experimented with different methods to make instant pudding with almond milk. Some have found success by using less almond milk than the package instructions suggest. For example, one person found that using 1 1/4 cup of almond milk instead of the recommended 2 cups gave them the perfect pudding consistency.
Others have found that using Cook & Serve pudding instead of instant pudding works better with almond milk. This is because Cook & Serve pudding requires heating and thickening on the stove, which allows for better incorporation of the almond milk. Additionally, refrigerated almond milk (rather than shelf-stable) seems to yield a thicker texture.
Some have also tried adding cornstarch or arrowroot starch to help thicken the pudding. However, it’s important to note that these additives may alter the flavor and texture of the pudding.
