/images.kitchenstories.io/recipeImages/18_08_soyVanillaPuddingWithBlueberrySauce_titlePucture.jpg)
Soy vanilla pudding with blueberry sauce
Ingredients
Utensils
small bowl, large saucepan, zester, cooking spoon, whisk, small saucepan
How-To Videos
How to scrape a vanilla bean
How to zest citrus fruits
Nutrition per serving
Step 1/ 4
- 66⅔ ml soy milk
- 33⅓ g cornstarch
- small bowl
Dissolve cornstarch in a part of the soy milk. Stir well to avoid lumps.
Step 2/ 4
- 266⅔ ml soy milk
- 4 tbsp sugar
- ⅔ vanilla bean (seeds)
- ⅔ lemon (zest)
- ⅔ orange (zest)
- large saucepan
- zester
- cooking spoon
Add remaining soy milk, parts of the sugar, vanilla bean seeds, and zest of lemon and orange to a large saucepan. Bring to a boil and reduce to a simmer, stirring occasionally.
Step 3/ 4
- whisk
Whisk in dissolved starch into the soy milk mixture. Return to a boil while stirring constantly. Transfer to small serving dishes and allow to cool.
Step 4/ 4
- 6⅔ g mint (fresh)
- 66⅔ ml Cassis liqueur
- 1⅓ tbsp sugar
- 166⅔ g blueberries
- small saucepan
Finely chop mint. Then, combine Cassis and remaining sugar in a small saucepan. Bring to a boil, add blueberries, and remove from heat. Set aside to cool. Before serving, stir in chopped mint. Top each pudding with blueberry sauce.
Enjoy your meal!
Tags
More delicious ideas for you
- veganRice pudding with baked plumsTeam
- Blackberry banana smoothieTeam
- vegetarianBavarian apple frittersJulia Stephan
- veganGingerbread smoothieTeam
- vegetarianRaspberry granita with mint yogurtTeam
- veganFruit salad with basil-tarragon granitaAlex Hiller
- veganCranberry pistachio biscotti with jamTeam
- veganVegan granola barsLea Lou
