Description
This classic recipe for Lavender Sea Salt Vanilla Cream is an easy, plant-based (vegan) pudding dessert, which is a twist on a classic recipe.
Ingredients
Scale
- 3 tablespoons cornstarch
- 2 cups unsweetened, unflavored plant-based milk (i.e. soy, almond, coconut, hazelnut, cashew)
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla flavoring
- Dried lavender to taste (available at spice shops, or online—or your own home garden!)
- Sea salt, as desired
Instructions
- Place cornstarch in a medium saucepan and gradually mix in plant-based milk with a whisk until it is smooth, with no lumps.
- Add maple syrup and vanilla and heat over medium, stirring constantly with a whisk until smooth (about 3 minutes). Add lavender—just a pinch at a time, until it achieves your desired taste preference (a little goes a long way!).
- Remove from heat and cool, stirring with a whisk occasionally, for 10 minutes. Chill in the refrigerator for at least 1 hour and mix well before serving it.
- To serve: Fill individual serving dishes with ½ cup cream pudding and sprinkle with sea salt. May garnish with additional lavender or fresh lavender.
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 121
- Sugar: 16 g
- Sodium: 69 mg
- Fat: 3 g
- Carbohydrates: 22 g
- Protein: 2 g