Dairy free vanilla pudding with raspberry sauce recipe - baby friendly

In a medium saucepan, add the agave nectar, corn starch, agar agar, and vanilla paste. Stir with a whisk and slowly add the rice milk and almond milk, whisking to avoid any grain.

Turn on the heat to medium and keep whisking until the mixture starts boiling.

Turn off the heat and keep stirring for 30 seconds.

Pour the mixture into a silicone mold of your preferred shape and size.

Place the mold in the refrigerator for at least 3 hours to firm up the pudding.

For the raspberry sauce, place the raspberries and lemon juice in a blender and mix for 1 minute to obtain a smooth cream. If desired, strain the mixture to remove seeds.

Serve the pudding cold with the raspberry sauce on top.

Equipment Needed

Spice Level:

Dietary

Allergens