This post contains affiliate links.
While the back of the box directions say to not use milk substitutes…I’ve never been one to follow directions exactly. I’ll show you how to make Jello brand pudding using rice milk so it’s allergy-friendly and vegan.
Many people need to go dairy free at some point, whether it’s for nursing, for a specific diet, while trying our veganism, or simply for a food allergy like us. But, just because you’re dairy-free doesn’t mean you still don’t crave treats. Chocolate can be especially tough, because unless you’re willing to pay for specialty chocolate, all the regular store-bought chocolate typically has milk in it.
Plus, while cooking from scratch and I are best friends, sometimes real life hits you.
Sometimes you want an easy dessert, or a quick and painless after school snack.
I used to longingly walk past the pudding section in my grocer and wish my son could have something easy like that. One day, I got sick of wishing and thought…I’m just going to keep experimenting until I figure it out!
The first batch was more like chocolate soup.
I then realized it HAS to be the cook and serve. The instant will never set up. This on the other hand is thick and creamy. Sooo good!
Yay for experimenting and not giving up. Now this is my in my pantry all the time just in case we get a chocolate craving and don’t have a lot of time.
- Mix together rice milk and pudding mix on a saucepan over medium heat. Bring to a boil, and boil for one minute, constantly stirring.
- Pudding may be eaten immediately, or refrigerated. Pudding will set further as it cools. If you find it's set too much--especially if you refrigerate it (which rarely happens for us, we usually eat it in one sitting), you can add in 1 Tablespoon of rice milk at a time to thin it back out to the consistency you prefer.
CHECK OUT MY PINTEREST BOARDS FOR OTHER ALLERGY-FRIENDLY IDEAS!
Here are my other top dairy-free posts you might find helpful: