Here’s a great simple vegan version of this tasty pudding.
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- 3 Tbsp tapioca
- 3 C soy milk
- 1 egg replacer
- 1/3 C granulated sugar
- 1 tsp vanilla
Combine all of the ingredients except for the vanilla in a large pan; let stand for 5 minutes. Cook over medium heat until the mixture comes to a full boil, stirring constantly.
Remove from the heat and stir in the vanilla; allow to cool for 20 minutes and stir again.
Note: The pudding will thicken fully upon refrigeration.
Sprinkle with cinnamon, or serve with fresh berries and/or other toppings, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC