This easy dairy-free peanut butter pudding recipe is a crowd pleaser!
I have shared in the past that we drink Silk Almondmilk. We started drinking it because my oldest son is lactose intolerant. The rest of the family fell in love with the great taste and drink it because we enjoy the taste of Almondmilk.
I discovered another great reason to like Silk Almondmilk last week and that is the fact that it takes less water to create a half-gallon of plant-based milk than it does dairy milk. I grew up in the country and we actually raised cattle and had an orchard that included almond trees, so this probably should have occurred to me much earlier! Making a simple swap like consuming Silk soymilk, almondmilk and coconutmilk versus conventional dairy milk saves 500 gallons of water per half-gallon carton.
I am happy to know that one of our dietary decisions is helping to conserve water because that is important to us. Below are some other ways that I conserve water in my kitchen.
Water-Saving Kitchen Tips:
Use a plastic tub in your silk, fill it with water, and use that same water throughout the day to rinse and soak dishes rather than running water over them.
Use the water in the plastic tub to water trees and bushes. When I empty the plastic tub, I take it outside and empty it on one of our bushes.
Don’t put your food down the garbage disposal. Since you must run water the entire time you use your water disposal, you can save water by scraping food off dishes and directly into the trash or create a compost pile. You can add all your uneaten food (except meat, bones, and dairy) to the compost pile.
Only run your dishwasher when full. Running a full dishwasher saves on water and other utilities.
Use the water from rinsing recyclable items to water plants. We are supposed to rinse out recyclable containers before we put them in the recycling bin. I fill them halfway with water, put on the lid, and shake vigorously. Then I use the water from the container to water some plants outside.
In addition to conserving water, I always try to reduce waste in our kitchen. On the weekends my husband makes pancakes or waffles using only egg whites. I cannot stand to see the egg yolks go to waste, so I use them to make pudding.
Dairy-Free Peanut Butter Pudding Recipe
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch2 1/2 cups Silk Vanilla Almondmilk
- 1/2 cup creamy peanut butter
1. In a medium saucepan, combine the sugar and cornstarch. Using a whisk, slowly add the Vanilla Almondmilk, blending it together until the cornstarch is dissolved.
2. Add the egg yolks and whisk together until thoroughly combined.
3. Add the peanut butter and stir until it is fully incorporated.
4. Place pan over a medium flame, and whisking continuously, cook until it just begins to bubble.
5. Lower flame to low and cook for one more minute, whisking continuously.
6. Remove from heat and stir in vanilla. (If for some reason, your pudding has become lumpy while cooking, you can pour it through a sieve and into the bowl. If I whisk it the whole time I am cooking it, my pudding rarely turns out lumpy.)
7. Pour the pudding into a bowl. Place plastic wrap right on top of the surface of the pudding, smoothing out any air bubbles. This will prevent the pudding from forming a skin.
8. Chill for at least 3 hours. Whisk again if you notice any lumps before serving.
I top our pudding with Dairy-Free Whipped Cream that is also made with Silk Vanilla Almondmilk.
I was compensated for this post but the views and opinions expressed in this post are solely mine.