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  • 執筆者の写真Michie

#158 / Vegan Vanilla Pudding / ヴィーガン バニラプリン









* 砂糖 大2

* 水 大1

* 水 大1


* 豆乳 300cc

* メープルシロップ 大5

* 粉寒天 小1/2

* 葛粉orコーンスターチ 大1

* 豆乳 130cc

* 白ごま油 大2

* バニラエキストラクト 小1.5

* デコレーションに、ココナッツホイップクリーム、サクランボ


  1. (カラメル) 鍋に砂糖と水(大1)を入れて火にかけ、焦げ色がついたら火をとめ、水(大1)を注ぎ、再度塊がとけてとろりとした状態になるまで加熱する。

  2. 器に分けて、冷蔵庫で冷やし固める。

  3. (プリン) 鍋に豆乳、粉寒天、メープルシロップ、葛粉を入れてよく混ぜ、火にかけ、沸いたら中火で1分、かき混ぜながら煮る。

  4. 豆乳、白ごま油、バニラを混ぜて3に加え、泡立て器で油を乳化させる。

  5. 器に流し入れ、冷蔵庫で冷やし固める。

  6. お好みでクリームとサクランボを飾る。


Ever since I was a child, my mom always made fluffy puddings with eggs.

Everyone loved this pudding and it was the pudding we all ate at New Year's.

When I grew up, it changed to pudding with rum, which I also loved.

Now that I'm vegan, I don't eat it anymore, but I wanted to try it, so I made this pudding with the goal of making it of the texture of my mom's pudding.

It is a delightful pudding that my nephew, who is allergic to both milk and eggs, can eat with me.


Ingredients (Serves 6)


* 2 tbsp sugar

* 1 tbsp water

* 1 tbsp water


* 300 cc soy milk

* 5 tbsp maple syrup

* 1 tbsp arrowroot powder or cornstarch

* 1/2 tsp agar agar powder

* 130 cc soy milk

* 2 tbsp vegetable oil

* 1.5 tbsp vanilla extract

* coconut whipped cream, cherry for decoration


  1. (Caramel) Put sugar and 1 tablespoon of water in a saucepan and heat. When it starts to brown, turn off the heat, pour in 1 tablespoon of water, and heat again until smooth and slightly thick liquid.

  2. Divide into 6 containers and refrigerate to harden.

  3. (Pudding) Put soy milk, agar agar, maple syrup and arrowroot powder in a saucepan and bring to a boil.

  4. Reduce the heat and simmer for 1 minute while stirring very well.

  5. Add soy, vegetable oil, vanilla extract mixture to cooked soy mixture, stir well, pour into glasses, and refrigerate until firm.

  6. Decorate with coconut whipped cream and cherry as you like.


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