sweet utopia connoisseur will appreciate its velvety texture and rich chocolate taste. Serve it plain or with your choice of creme

Ingredients 

you can substitute any other kind of nondairy milk you like for the soymilk try almond, cashew, hazelnut, hemp, oat, sesame, or rice milk.

Method 

• When using these alternatives to soymilk, also add a little coconut milk to contribute more richness. It should constitute one-third to one-half of the

total nondairy milk called for in the recipe.

HOW SWEET IT IS

• If no particular type of soymilk is specified, use plain or vanilla sweetened soymilk. If you use unsweetened soymilk, increase the sugar in the recipe

to taste.

• Any kind of tofu labeled “silken” will work in the recipes that call for silken tofu.

• Use any thickener you like. Although I call for cornstarch in the recipes, because it is the easiest to obtain and the least expensive, arrowroot and kuzu

starch also work well in these recipes. Substitute them measure for measure for the cornstarch.

• Keep pudding smooth while it is cooking by whisking it often; however, do not whisk so vigorously that air is incorporated or bubbles or foam are

created.

• Always use a heavy-bottomed saucepan (not a skillet) for puddings and custards that are cooked on the stovetop.

• Maintain moderate heat. If the heat is too high, the pudding will scorch and be ruined.

STORAGE

• Press plastic wrap onto the surface of warm pudding to prevent a skin from forming. If you prefer skin on the pudding, keep the pudding uncovered

until it has cooled, then cover it tightly with plastic wrap and refrigerate.

• Mousses, tapioca, and rice pudding won’t form a skin. Cool them at room temperature, then cover them tightly with plastic wrap and refrigerate.

DRESS IT UP

• Dress up a pudding or mousse with dollops of your favorite vegan crème or vegan whipped cream.

• Serve puddings in a beautiful glass or bowl for a sophisticated presentation.