Super creamy vegan rice pudding with no refined sugar.
You don’t have to be a breakfast person to love this recipe, though I am. And I absolutely love to start my day with warm, creamy, sweet comfort foods. This creamy vegan rice pudding is everything I want my mornings to be.
Made with almond milk, nut butter and no refined sugar, this vegan rice pudding might look sinful, but in reality it’s packed with protein, healthy fats and just the right amount of sweetness to turn your breakfast into a healthy dessert.
It only requires one pot and 35 minutes to make, and you can eat it warm or cold. This means you can make it a day ahead, eat it for breakfast, brunch, lunch or simply as a filling snack whenever that mid-day craving for something sweet hits you.
And don’t forget to have fun! While I prefer to make rice pudding either with peanut or almond butter, you can easily experiment with other types of nut butter as well. To get a more dessert-like treat, try adding some coconut flakes, chocolate chips or even chopped nuts for a crunchier twist.
Creamy Vegan Rice Pudding
- 500ml almond milk
- 170g white rice
- 80g maple syrup or honey
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 tablespoons peanut butter
- 260ml water
Pour the almond milk into a medium size sauce pan and bring to a boil.
Rinse and drain the rice, then add it into the milk.
Let it boil for about 5 minutes, reduce the heat, cover with a lid and let it simmer for another 10 to 20 minutes*.
Stir in the syrup or honey, vanilla, cinnamon, peanut butter and water.
Continue to cook for another 10 minutes, until it thickens considerably.
Remove from the heat and let it cool for at least 5 minutes. Serve warm or chilled.
*Depends on what kind of rice you are using.
Nutrition Facts per serving
- Calories: 287
- Total Fat: 5g
- Saturated Fat: 1g
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 120mg
- Potassium: 66mg
- Carbs: 54g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 6g