Sometimes I get hungry for a certain food, and I can’t get it out of my mind. Last weekend I had the urge for pudding. All my milk free friends know that when you move into the plant-based milks, like soymilk, rice milk and almond milk, sauces and puddings don’t thicken like they should. The pudding may taste right, but it’s a runny mess. It’s a bit of a turn-off.
So at the grocery store I noticed that Jello pudding mix does not contain milk or wheat. I figured it was worth a try. I bought a box and tried making it with almond milk. I even cut back the amount of milk to make sure it set, but no way was that pudding going to thicken. I put it in the coldest spot in my refrigerator, but that didn’t help. It was still runny, only with little bits of ice in it. Then the ingredients separated so it looked all mottled.
I couldn’t bring myself to post a picture.
Instead I looked for a recipe online to make it from scratch. I found this recipe that I’ll try this weekend. It’s bound to be a step up from the last attempt.