Vickys Alternative Milk Instructions for Jello Instant Pudding, Gluten, Dairy, Egg & Soy-Free, VEGAN Recipe by Vicky@Jacks Free-From Cookbook (2024)

FAQs

Can you use non-dairy milk with Jello instant pudding? ›

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes.

For pudding:. Add 2 tablespoons dry mix to 1/2 cup cold milk. Either shake or stir the two ingredients together.

I used plain, unsweetened almond milk mixed with a chocolate instant Jell-O pudding. The results for this non-dairy pudding include: Thickest Pudding– Almond milk yielded the thickest pudding of the three milks.

Usage Tips. Use in equal amounts as a lower fat substitute for light cream, heavy cream or half and half. Substitute for regular milk in instant pudding mixes, macaroni and cheese, boxed potatoes and condensed soups for more homemade flavor. Use evaporated milk as a creamer for coffee.

I used unsweetened vanilla coconut milk at the same amount suggested for whole milk and it set perfectly.

Will Pudding Set with Almond Milk? Yes, pudding – both instant and cooked – will set with almond milk as long as you use the right amount of almond milk. If you use the same amount of almond milk as you do regular milk, it will be too thin and will not set.

If you use water instead of milk in instant pudding, the pudding will still set and thicken, but it will have a different taste and texture. Milk adds creaminess and richness to the pudding, while water lacks these characteristics. The result will be a less creamy and less flavorful pudding.

You can either use reconstituted powdered milk or add the powder directly to the pudding mix. For example, if the pudding directions call for two cups of milk, blend one-third cup of powdered milk into the pudding mix. Then whisk in cold water.

Soy milk is another great option that is inexpensive and easy to find at the grocery store. It has a bit thicker consistency than dairy milk and will mix well with the pudding powder. Soy milk is also higher in protein than other types of plant milks, so it will help give the pudding a thick, creamy texture.

Instant is cold set, and it requires a liquid at a cold temperature to bind the sugars, and thicken it. While water can be used, to get a creamier texture it is recommended one use a milk substitute such as almond milk.

Will jello pudding set with oat milk? ›

Will jello pudding set with oat milk? Jello pudding will set with oat milk as long as you use the right ratios. For JELL-O Puddings, both instant and cook and serve puddings, use 1 1/2 cup oat milk.

The short answer: Yes, it works. I just did it myself. This is (at least) the second question we've gotten in recent months about non-dairy milk being unusable in pudding mixes. It's a phenomenon I wasn't aware of, mainly because I rarely use non-dairy milk.

Use Evaporated Milk

Replace the regular milk for a can of evaporated milk to make a creamier, more decadent pudding.

Can you make Jell-O pudding with almond milk? If you don't have nut allergies, you can totally use almond milk, or even coconut milk or cashew milk. My favorite kind of non-dairy milk to use in Jell-O pudding is rice milk.

But when left in its thickened, low-moisture canned state, it can also stand in for milk or heavy cream as an enriching agent. Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal.

Learn how to make instant pudding from a box using three of the most common non-dairy milk options, oat milk, almond milk, and coconut milk. Learn which has the thickest texture, the smoothest texture, and the best flavor!

Jello pudding will set with oat milk as long as you use the right ratios.

Instant pudding mix—the kind you simply mix with cold milk—contains modified food starch, which is starch that has been pregelatinized (heated with moisture until the mixture thickens and then dried and ground into a powder) and sometimes chemically modified to make it more soluble and stable.