Vegan Rice Pudding – It’s what’s for dessert!

Need to take dessert to a potluck and don’t know what to take?  I’ve made this rice pudding recipe time and time again, and even my non-vegan friends are surprised at it’s creamy yumminess!

This recipe will make a 9″ x 13″ cassserole size….so about 16 servings.rice pudding

  • 1 cup of short grain (Calrose) rice
  • 1/2 gallon of almond milk (plain or vanilla)
  • 1 cup water
  • Doterra Wild Orange or Tangerine oil (optional) or vanilla flavoring (optional)
  • Sugar to taste (optional)

I’ll start by saying that I modify this recipe depending on the crowd I’m serving.  The sugar makes it sweet…but if you’re using vanilla almond milk, it’s sweet enough (for me).  So that’s why we add the sugar after the pudding has reached it’s thickness.

Start off with a large soup pot.  Add your rice and water and bring it to a boil.  All you’re doing is allowing the rice to “open” and be partially cooked.  You want to be present and stir it as it boils to keep it from sticking to the bottom. You want the rice to just be partially cooked (still crunchy but definitely softened).  Next, add the full 1/2 gallon container to your rice and stir.  Given that your almond milk would be cold…you’ll want to heat this up until it gets hot not boiling, and then you have to be watchful.  Turn the heat down to low and let it cook.  Every 5 minutes or so, give it a stir.  It’s going to take a good 40 minutes for this to get thick and creamy…and as it thickens you’ll need to be more watchful stirring more often.  A skin will form on the top between stirrings.  Just stir it back in.  When it gets creamy thick (it’s going to thicken as it cools), turn off the heat.

Taste it.  Is it sweet enough?  If not, add a little sugar.  I also like to flavor mine with a little DoTerra wild orange or tangerine oils (these are certified pure therapeutic grade oils that are ingestible – not all are, so be careful).  3 drops per the 1/2 gallon of milk.  Mix it all up.

Pour the thickened pudding into your casserole dish.  Sprinkle with cinnamon.  You can make it ahead of time, cover and refrigerate.  Or you can serve it room temperature or warm.

If you try this recipe, I’d love to hear what you thought.  Enjoy!

Creamy Vegan Broccoli Soup

broccoli soupI read a recipe online for a non-dairy creamy broccoli soup that got me thinking of creating this recipe vegan.  I tried it for the first time today and it was great, super easy, and filling.  Here’s the recipe:

You’ll need either a blender or a hand blender to puree.


  • 3 large broccoli stalks/crowns
  • 2 small or 1 large brown onion, sliced
  • 2 large cloves of garlic, sliced
  • 3 cups vegetable broth
  • 1 can of white beans
  • 1-2 tbsp olive oil

Use a big soup pot.  Start off by heating your olive oil in the pan.  Add in sliced onion and garlic.  Put a lid on it and let it cook/steam for a while.  In the meantime, wash and prep the broccoli.  Slice the thick stalks in half lengthwise, and rough chop into pieces along with the florets.  Add to the onions and garlic with about 3 cups of vegetable broth.  Cover.  Cook on stovetop fo about 20-30 minutes until the broccoli is super soft and well cooked.

When adding hot food to the blender, be careful to start it off on a low setting and build up to high.  Add broccoli, onions and garlic to your blender, or use your hand blender and puree.  Add one full can of white beans with liquid.  Puree.  When the texture is smooth, transfer it back into the pot to heat and mix in the seasoning.  The addition of the beans gives the soup more body and adds protein.


I seasoned with salt, pepper, no-salt seasoning (from Costco), and some cayenne pepper just to give it a little punch. Serve with a sprinkling of sunflower or pumpkin seeds. Served 5 good-sized portions.

I would love to hear how you liked it so please feel free to leave comments.