This yummy vanilla pudding is smooth, thick, and very creamy! It is great all by itself, and also perfect in recipes calling for vanilla pudding, pastry cream, or custard! It is very easy to make, and only takes 15 minutes from start to finish.
Add the sugar, salt, and cornstarch to a medium-sized saucepan, and whisk well to combine. Whisking the cornstarch into the sugar prevents clumps from forming later.
Gradually whisk in the soy milk.
Whisk in the vanilla, then put the pan on medium heat. Cook while stirring continuously until the pudding has come to a boil. Keep at a low boil for two minutes, then remove from the heat.
Whisk in the kala namak and vegan butter.
Pour the pudding into a large bowl.
Cover with plastic wrap, being sure to press it right onto the surface of the pudding. Chill in the fridge for several hours.
When the pudding is cold, remove the plastic wrap and whisk until smooth and creamy. Spoon the pudding into serving dishes or use it in a recipe.