You’ll need Cook & Serve (not instant) pudding and refrigerated (not shelf-stable) almond milk to make delicious pudding with almond milk. The key is to be patient while adapting the measurements. We experimented with vanilla pudding, but our almond-milk approach worked just as well. Other flavors of Jell-O pudding can be substituted. The recipe can be found below.
Is it possible to make pudding with almond milk instead of regular milk?
Only JELL-O Instant Puddings should be used with the instructions below. JELL-O Cook & Serve pudding is not compatible with these instructions. See the following section for our JELL-O Cook & Serve instructions. Keep the following tips in mind while creating quick pudding with almond milk or other plant-based milks:
- When compared to pudding made with dairy milk, pudding made with almond milk or other plant-based milks will have a distinct set, mouthfeel, and flavor.
- The texture of the set will be soft to extremely soft, with a spoonable consistencyit will not be as soft as JELL-O Pudding produced with milk.
- We recommend soy, almond, and coconut milks as milk substitutes based on the results of our culinary experts’ tests. Most other plant-based milks prevent the pudding from setting.
- In place of 2 cups of milk, use 1-1/2 cups of soy, almond, or coconut milk in quick pudding.
- It’s only ideal for spoonable desserts like trifles, parfaits, and other sweets with a similar texture if used in a dessert recipe.
- Desserts that require a solid firmness, such as pudding pies, eclair cakes, or striped delight, will not work with plant-based milks (square layered desserts). Plant-based milks are not recommended for these types of sweets.
In a pudding, what may I use instead of milk?
Pudding mixes are convenient and delicious sweets, but what if you don’t have any milk?
I’ve been asked several times if it’s possible to create pudding mix without milk, and the answer is yes!
When cooking pudding, you can use a variety of substitutes for milk. Some work better than others, but you can definitely make your pudding without milk if you use all of the choices I’ll show you.
Coconut milk, almond milk, cashew milk, soy milk, oat milk, powdered milk, whipping cream, and cocoa powder are the best milk substitutes in pudding mix.
How do you thicken almond milk pudding?
Pour the remaining almond milk into a mixing bowl and stir in the pudding mix. Mix on low speed with an electric mixer for about 1 minute, or until extremely thick. Toss the cornstarch mixture into the pudding.
What makes quick pudding thicker?
The pudding’s flavor and sweetness are provided by the chocolate, sugar, and vanilla extract, which are self-explanatory. Cornstarch thickens the mixture and aids in the congealing of the liquids into the pudding you know and love. To create chocolate pudding, whisk together the dry ingredients, add the wet ones, and heat until everything thickens into a pudding in a skillet.
Is it possible to use almond milk instead of ordinary milk in recipes?
In most cases, you can just swap almond milk for actual cow’s milk in a baking recipe and it will turn out great. If you use almond milk, you may need to make some alterations to the recipe.
If you prepare the recipe and it doesn’t turn out, it means you’ll have to adjust the amount of almond milk you use the next time you try to make it.
If a recipe calls for doing something with the milk other than adding it, such as heating it or thickening it, you’ll want to keep in mind how almond milk reacts differently than cow’s milk.
What is the best way to thicken almond milk?
This dish does necessitate the use of some unusual kitchen utensils. You’ll need a blender and a large pot, both of which you probably already have, as well as a fine mesh filter bag to drain the blended almond pulp from the finished milk. You can buy these reusable nut milk bags online for approximately $7-15 apiece (see Amazon here), or you can buy paint filter bags for about $1 each at your local hardware shop. I’m not sure if they’re “food grade,” but I wash mine in hot soapy water several times before using them and they’re fine.
Soak the almonds for at least 6 hours, preferably 10-12 hours. The almonds soften and absorb a lot of the water as they soak. When mixed, this causes them to break down more quickly and contribute more flavor to the milk.
Drain and rinse the almonds after they have been properly soaked. Then combine them with water and salt in a big mixer (a Vitamix can handle the full batch, but you may have to do 2 batches with a smaller blender). To properly break down the almonds, blend for at least 2-3 minutes. Allow this to “steep” (much like tea) for 5-10 minutes to get the greatest flavor.
Strain the mixture through your handy milk straining bag (or paint filter bag) and into a big pitcher below. Slowly press the nut pulp with your hands to get all of the juice. This procedure parallels the act of milking a cow (which is ironic), but let’s not go there… After straining all of the milk, you’ll be left with a lump of almond pulp. You can throw this away, use it to make pates, or dehydrate it and use it as almond flour.
Taste the milk and add any more flavorings if desired. I frequently add a dash of vanilla and maple syrup to my coffee.
Now it’s time to have some fun! In my several trials with this procedure, I’ve discovered that at the correct temperature, the thickening reaction occurs quickly and produces a liquid that is extremely thick when chilled (more viscous than heavy cream). Depending on your needs, this may be overly thick and inconvenient. The easiest technique to control the viscosity is to keep some almond milk unthickened while heating and thickening the rest, then combining the two for the optimal whole milk consistency.
To do so, set aside half of the thin almond milk in a pitcher and pour the remaining half into a big skillet. Increase the heat and whisk regularly until the almond milk reaches a high temperature – we’re practically “scalding” it. When you run a spoon through the hot liquid just before it comes to a boil, you’ll see that it changes from watery to slightly creamy very instantly. That’s exactly what we’re hoping for a reaction. Remove the pan from the heat before it boils and pour the remaining milk into the pitcher, allowing the entire concoction to chill in the refrigerator before serving. And there you have it: thick almond milk!
Is it possible to use almond milk instead of regular milk in Jell-O pudding?
Make JELL-O pudding with almond milk instead of regular milk. JELL-O Pudding with Non-Dairy Milk is delicious on its own, as well as in trifles and parfaits. In a medium mixing basin, whisk together the pudding mix and 1 cup milk for 2 minutes.
What is the best way to thicken pudding?
If you don’t have cornstarch on hand, you can thicken with other starches like tapioca. Make sure to heat the starch to the point of gelatinization, which varies depending on the type of starch. Because the thickening strength of different starches varies, you may need to use more of one than the other to achieve the same thickening results.
For instance, arrowroot flour is a gluten-free starch that gelatinizes at lower temperatures than most other starches, making it an excellent choice for making homemade pudding with eggs. Because you don’t want to overheat the eggs to the point where they coagulate, you may merely heat the mixture slightly and the arrowroot will thicken it up.
However, when arrowroot is combined with dairy, it has peculiar qualities that can result in an unpleasant sliminess, thus it may not be the ideal choice for pudding for that reason, though it has been found to work well in pudding for others.
To thicken overly thin instant pudding, simply add another package or a portion of a packet of instant pudding mix. This will raise the starch and thickening agent to liquid ratio, thickening it to the desired consistency.
How can I make Jell-O pudding thicker?
Especially if you’re gluten-free, cornstarch is likely something you already have in your pantry. It’s most well-known for its thickening properties, and it’s also flavorless. You don’t want to put powder cornstarch in your instant pudding mix, though! Because cornstarch thickens with heat, you’ll need to produce a slurry first. It also aids in preventing clumping.
- Heat the instant pudding and gradually whisk in the slurry mixture over low heat until you achieve the desired consistency (the pudding mix will need to be almost boiling for this to work)
It’s crucial to remember that the mixture will thicken as it cools, so make it a little thinner than you want it to be to give it time to thicken up.