When a vegan friend asked me to prepare a meal for our group, I jumped to the challenge. My version of Almond Pudding (with pistachios and milk) was already published in Menus and Memories, so had fun revising it with vegan ingredients. It got raves!

Vegan Almond Pudding
Badam Fearnee

Yield:10 ½ cup servings

3 cups (25 oz.) coconut milk
3 cups plain or vanilla soy milk, divided
1 cup rice flour
1 cup sugar
1 teaspoon almond flavor
1 tablespoon coconut oil or vegan spread
1/3 cup sliced almonds
Sugar and salt (optional)

Warm the coconut milk and 1 cup of soy, whisking until smooth. In a bowl, blend the rice flour and 2 cups of soy milk until smooth and whisk into the heated milks. Over medium heat, continue to whisk or stir until the mixture boils. Stir in the sugar and the almond flavor. Turn into a serving bowl, cool and then refrigerate. Before serving, heat the sliced almonds in the coconut oil, stirring until evenly golden. Add a few pinches of sugar and a few grains of salt, if desired. Stir again. Put a few almond slices on the top of individual servings of pudding or across the large bowl.