Low Fat Vegan Peanut Butter Pudding

Nov 12, 2020 | Desserts, Recipes, Vegan

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If you love peanut butter, then you must try this low fat vegan peanut butter pudding! It’s super creamy and sets up similar to a soft custard. It’s also really easy to make and good for you.

Low fat vegan peanut butter pudding

Are you a peanut butter lover?

You bet we are! But we enjoy it in moderation because of it’s high fat content, and that why I always have PB2 on hand.

What’s PB2?

PB2 is a powdered peanut butter with 90% less fat than traditional peanut butter and 6 grams of protein per serving. You can bake with it, mix it in smoothies, stir it in your morning yogurt… you get the idea. It’s very versatile and absolutely delicious. When PB2 is mixed into a smoothie, you can’t tell that it’s not traditional peanut butter.

It’s also wonderful in this peanut butter pudding recipe. This pudding sets up similar to a soft custard, but it’s just as smooth and creamy as traditional pudding. It also happens to be dairy-free, vegan, good for you, and super easy to make. So let’s get into the ingredients.

Low Fat Vegan Peanut Butter Pudding Ingredients

ingredients for vegan peanut butter pudding

For low fat vegan peanut butter pudding you will need the following ingredients:

  • Almond Milk– or other non-dairy milk.
  • Cornstarch– you can sub arrowroot if you prefer.
  • PB2– PB2 is readily available in most supermarkets or if you can’t find it, you can order from Amazon.
  • Sugar– The amount of sugar is always a preference. I used sugar and stevia together because I find that stevia by itself is too bitter. If you choose to omit the stevia you may want to add an additional 1- 2 tablespoons of sugar.
  • Stevia– I use Sweetleaf Stevia from the shaker bottle. If you go with a different brand, be sure to read the measurements and add the equivalent of around 4 teaspoons of sugar or to your preference.
  • Salt– Just a pinch of salt will do.
  • Vanilla Extract– This is optional, but adds a lovely hint of vanilla.

How to make low fat vegan peanut butter pudding

This recipe is so easy to make. Just follow the steps below and be sure to sift the ingredients, as it will keep the pudding from being lumpy.

  1. Sift– Sift the cornstarch, pb2, sugar, stevia, and salt together in a medium saucepan. Slowly whisk in the milk.
  2. Cook– Place the saucepan over medium-high heat and cook whisking frequently until the mixture comes to a boil (around 5 minutes). Be sure to whisk vigorously reaching the bottom and sides of the pot so that the mixture doesn’t get lumpy. Mixture will thicken slightly.
  3. Reduce heat– Turn down the heat to low and cook for 1 additional minute.
  4. Stir in vanilla- Remove the saucepan from the heat and stir in the vanilla extract.
  5. Pour into serving dishes- Immediately pour the pudding into individual serving dishes. If you don’t like the skin that forms on pudding, place a piece of plastic wrap directly on the surface of the pudding. The pudding will be quite thin, but will thicken as it cools.
  6. Refrigerate- Refrigerate for at least 2 hours or overnight.
  7. Garnish- Garnish with banana slices and chopped peanuts if desired.
  8. Enjoy!
low fat vegan peanut butter pudding topped with bananas and chopped peanuts

Serving/ Storage

  • This pudding is best served cold because it thickens in the refrigerator.
  • Try serving your peanut butter pudding with bananas and chopped peanuts for a healthy snack. Or with a dollop of whipped topping and peanut butter- YUM!
  • Store your pudding covered in the refrigerator for up to 4 days.

Want more healthy pudding ideas?

Please let me know how you like the low fat vegan peanut butter pudding in the comments! I love to hear from you and your star ratings encourage others to give the recipe a try. 🙂

Enjoy!

Crystal

Low fat vegan peanut butter pudding
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Low Fat Vegan Peanut Butter Pudding

If you love peanut butter, then you must try this low fat vegan peanut butter pudding! It's super creamy and sets up similar to a soft custard. It's also really easy to make and good for you.
Prep Time5 mins
Cook Time5 mins
Chill time2 hrs
Total Time2 hrs 10 mins
Course: Dessert
Keyword: gluten free, peanut butter, Vegan
Servings: 4
Calories: 99kcal
Author: Dessert Done Light

Ingredients

  • 2 cups almond milk or other non-dairy milk
  • 2.5 tbsp cornstarch
  • 1/3 cup PB2* see here
  • 2.5 tbsp sugar* or sweetener of choice
  • 1/2 tsp stevia* optional, I used this brand
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions

  • Sift the cornstarch, pb2, sugar, stevia, and salt together in a medium saucepan. Slowly whisk in the milk.
  • Place the saucepan over medium-high heat and cook whisking frequently until the mixture comes to a boil (around 5 minutes). Be sure to whisk vigorously reaching the bottom and sides of the pot so that the mixture doesn't get lumpy. Mixture will thicken slightly.
  • Turn down the heat to low and cook for 1 additional minute.
  • Remove the saucepan from the heat and stir in the vanilla exatract.
  • Immediately pour the pudding into individual serving dishes. If you don't like the skin that forms on pudding place a piece of plastic wrap directly on the surface of the pudding. The pudding will be quite thin, but will thicken as it cools.
  • Refrigerate for at least 2 hours or overnight.
  • Garnish with banana slices and chopped peanuts if desired.
  • Enjoy!

Notes

  1. PB2– PB2 is a powdered peanut butter that has 90% less fat than regular peanut butter and 6 grams of protein per serving. You can bake with it and use it in smoothies. I always have some on hand. 
  2. Sugar- The amount of sugar is always a preference. I used sugar and stevia together because I find that stevia by itself is too bitter. If you choose to omit the stevia you may want to add an additional 1- 2 tablespoons of sugar.
  3. Stevia- I use Sweetleaf Stevia from the shaker bottle. If you go with a different brand, be sure to read the measurements and add the equivalent of around 4 teaspoons of sugar or to your preference. 

Nutrition

Calories: 99kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Cholesterol: 1mg | Sodium: 371mg | Fiber: 2g | Sugar: 8g | Vitamin A: 33IU | Calcium: 157mg

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