Vegan Horchata Pudding (Dairy-Free)
A vegan horchata pudding with no soaking, blending, or straining — silky cinnamon-rice flavor that sets in minutes.
Vegan Horchata Pudding (Dairy-Free)
A vegan horchata pudding with no soaking, blending, or straining — silky cinnamon-rice flavor that sets in minutes.
This vegan horchata pudding skips the overnight soaking, blending, and straining — rice milk whisked into vanilla pudding mix with cinnamon sets into a silky, spoonable pudding with all the warm horchata flavor.
SERVINGS
4ACTIVE TIME
5 minFULL TIME
35 min (including chill)INGREDIENTS
- 1 package Fancy Monkey Vanilla Pudding Mix
- 2 cups Cold rice milk (unsweetened)
- 1 tsp Ground cinnamon
- ½ tsp Pure vanilla extract
- Pinch Fine sea salt
- To serve: extra ground cinnamon for dusting, toasted almond slices (optional)
INSTRUCTIONS
- Whisk
Add the Fancy Monkey Vanilla Pudding Mix and cinnamon to a bowl. Pour in the cold rice milk and vanilla extract and whisk for 2 minutes until completely smooth and thickened. - Season
Add a pinch of salt and whisk once more. Taste — add a little more cinnamon if you want it warmer and spicier. - Chill and serve
Pour into cups or small glasses and refrigerate at least 30 minutes for a firmer set, or serve immediately for a softer pudding. Dust generously with ground cinnamon right before serving.
TIPS
Rice milk is the key — it brings that authentic, subtly sweet horchata flavor that oat or almond milk can’t quite replicate. Serve cold in small glasses for a beautiful presentation; top with toasted almond slices and a cinnamon stick if you want to make it feel special. This is a naturally light dessert, great after a big meal. For a thicker set, refrigerate overnight — it firms up beautifully. Keeps in the fridge for up to 3 days.
FAQ
Whisk rice milk into vanilla pudding mix with cinnamon and a little vanilla — it sets into a silky, spoonable pudding with no soaking, blending, or straining.
Yes — made with rice milk, it’s dairy-free and vegan.
No — using rice milk skips the overnight soak, blend, and strain while keeping the warm cinnamon-rice flavor.
Chilled in glasses with an extra dusting of cinnamon on top.
