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    Home » dessert

    Vegan Boston Cream Pie Pudding

    Published: Jan 20, 2017 · Modified: Jan 9, 2019 by Richa 45 Comments

    Jump to Recipe   Print Recipe

    Vegan Boston Cream Pie Pudding Parfaits. Creamy Almond flavored pudding layered with smooth chocolate. Serve as pudding cups or add other layers of vanilla wafers or vanilla sponge cake to make Parfaits. Vegan Soy-free Recipe. Can be made nut-free. 

    Jump to Recipe   

    Vegan Boston Cream Pie Pudding Parfaits. Creamy Almond flavored pudding layered with smooth chocolate. Serve as pudding cups or add other layers of vanilla wafers or vanilla sponge cake to make Parfaits. Vegan Soy-free Recipe. Can be made nut-free. | VeganRicha.com

    I loved the Boston Cream Pie Cake From Violet Sweet Shoppe when the shop was in Seattle. All the varieties of cakes and pies, consistent and delicious are harder to find now in this big city of Seattle, since they closed. So when I want some of that Boston cream pie, I make this pudding parfait. 

    Creamy, almondy, Chocolatey. Add a layer of vegan sponge cake for the pie cake version. Less work, and satisfies that sweet tooth. 

    Make the pudding with starch, almond extract and cashew milk. Melt some chocolate with some non dairy milk. Layer, garnish and serve. Quick and easy surprise for valentines day. Depending on your preference of pudding to chocolate ratios, add thick or thin layers. Add some beet juice to the vanilla almond pudding for color. Top with granola or whipped coconut cream. 

    The Cream pudding layer is like a custard that thickens slightly on chilling. The filling is custard like because of the cashew milk, starch and flour combination. If you use other non dairy milk or change the other ingredients, you might need additional starch or flour or both to thicken to desired consistency. Adjust to preference.

    Vegan Boston Cream Pie Pudding Parfaits. Creamy Almond flavored pudding layered with smooth chocolate. Serve as pudding cups or add other layers of vanilla wafers or vanilla sponge cake to make Parfaits. Vegan Soy-free Recipe. Can be made nut-free. | VeganRicha.com


    More Desserts from the blog

    • Blender Peanut Butter Cake with Chocolate Ganache. 
    • One bowl Pumpkin Bread
    • Pumpkin Banana Cranberry Bread – GF 
    • 1 Bowl Banana Apple Bread. Can be made into muffins
    • Peanut Biutter Chocolate Marble Cake
    • Vegan Almond Butter Blondies with Chocolate Chips

    This Pudding parfait is

    • Easy
    • Takes literally 20 minutes to put together 
    • Tastes amazing.
    • Is flexible to sweet and flavor. 

    If you make it do leave me a comment, or tag me #veganricha on Instagram!
    Video:

    Print Recipe
    4.80 from 5 votes

    Boston Cream Pie Pudding

    Vegan Boston Cream Pie Pudding Parfaits. Creamy Almond flavored pudding layered with smooth chocolate. Serve as pudding cups or add other layers of vanilla wafers or vanilla sponge cake to make Parfaits. Vegan Soy-free Recipe. Can be made nut-free.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: Gluten-free, Vegan
    Servings: 2
    Calories: 573kcal
    Author: Vegan Richa

    Ingredients

    Vanilla Almond Pudding:

    • 1.5 cups (354.88 ml) cashew milk or use coconut milk or soy milk
    • 1/2 tsp (0.5 tsp) vanilla extract
    • 1/4 tsp (0.25 tsp) almond extract or more
    • a good pinch of salt
    • 1 tbsp cornstarch
    • 1 tbsp white flour use cornstarch to make gluten-free
    • 2 tbsp sweetener of choice or more

    Chocolate Layer:

    • 1/2 cup (113 ml) full fat or lite coconut milk or use any other non dairy milk
    • 1 cup (180 g) vegan semi sweet chocolate chips
    • 1/2 tsp (0.5 tsp) vanilla extract
    • 1 tbsp sugar or maple optional

    Instructions

    • Heat 1 cup cashew milk or other non dairy milk over medium heat. Add vanilla, almond extracts, salt and sweetener.
    • Mix the cornstarch and flour in 1/2 cup milk until well mixed. Pour into the simmering milk. Bring to a boil, then reduce heat to medium low. Simmer for 3 to 4 minutes. Taste and adjust sweet and almond flavor (add more sweet or almond extract and mix in while still hot).
    • Heat coconut milk over medium heat. When hot, add chocolate chips, vanilla and sweetener if using.
    • Mix for a minute and take of heat. Continue to mix until all the chocolate dissolves and the mixture is smooth. Cool for 10 mins
    • Pour 2 tbsp chocolate mixture in individual serve cups. Add a layer of the almond vanilla pudding, Then add another layer of chocolate and so on. Garnish with shaved chocolate or shredded coconut. Add layers of rushed vanilla wafers or slice of vanilla sponge cake to make parfaits. Chill for 15 mins to half an hour and serve.

    Video

    Notes

    To make nut-free use full fat coconut milk or soy milk.
    To make Cashew Milk: Blend 1/2 heaping cup soaked raw cashews with 1.5 to 2 cups water until smooth.
    If using almond milk for the vanilla almond pudding, blend in 1/4 cup soaked cashews into the almond milk for creamier result.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Boston Cream Pie Pudding
    Amount Per Serving
    Calories 573 Calories from Fat 315
    % Daily Value*
    Fat 35g54%
    Saturated Fat 21g131%
    Sodium 163mg7%
    Carbohydrates 85g28%
    Fiber 6g25%
    Sugar 49g54%
    Protein 6g12%
    Calcium 117mg12%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.

    Boston Cream Pie Pudding Parfaits. Creamy Almond flavored pudding layered with smooth chocolate. Serve as pudding cups or add other layers of vanilla wafers or vanilla sponge cake to make Parfaits. Vegan Soy-free Recipe. Can be made nut-free. | VeganRicha.com

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Angela

      February 19, 2022 at 2:24 pm

      The vanilla layer didn’t work for me. I used soy milk. I followed the recipe exactly. It curdled and had a burnt taste. What might I have done wrong?

      Reply
      • Richa

        February 19, 2022 at 5:49 pm

        I think the milk might have been on the verge of spoiling. And it did spoil when heated.

        Reply
    2. Shocked

      January 04, 2021 at 9:43 pm

      I luv your recipes but at almost 600 kcal for this dessert is a bit over the top. That’s a full meal!!

      Reply
      • Vegan Richa Support

        January 06, 2021 at 12:57 pm

        have to treat yourself sometimes

        Reply
    3. Sylvia

      July 07, 2019 at 1:57 pm

      Richa, thanks for the amazing recipe!
      One question- Can I bake the custard? Like for a vegan version of creme brûlée?

      Reply
      • Richa

        July 07, 2019 at 9:27 pm

        no this custard wont bake well as it doesnt have enough volume, try this https://www.veganricha.com/2013/04/sarahs-classic-french-creme-brulee.html

        Reply
        • Sylvia

          July 08, 2019 at 3:04 am

          Thanks so much, I will have a look. Thanks for all your wonderful work!

          Reply
    4. Sarah

      September 10, 2017 at 1:39 am

      Hi Richa,

      I made Thisbe pudding this morning and we loved it! I have a kiddo on an elimination diet and have been struggling to find a way to get the calcium enriched alternative milks in. This recipe is a lifesaver! It is kid-approved and packed for lunches for the week. I will slowly wean down the amount of chocolate for the kiddo, but am so happy that the vanilla pudding is a way to get my kiddo some good calcium. Thank you so much for sharing! 🙂

      Reply
    5. Connie

      August 31, 2017 at 5:21 pm

      I would like a recipe for this using regular ingredients-do you have one.

      Reply
      • Richa

        August 31, 2017 at 5:29 pm

        These are regular ingredients. Can you elaborate with examples?

        Reply
    6. Sue

      February 16, 2017 at 12:30 pm

      5 stars
      I made it correctly this time! It is sooooo good.. DH, who eats dairy on occasion, said this was Better than Dairy desserts!!! Thanks for another ingenious. and delicious recipe!!

      Reply
      • Richa

        February 16, 2017 at 12:40 pm

        thats awesome! darn now i have to think about more desserts for the book 🙂

        Reply
        • Connie

          August 31, 2017 at 5:42 pm

          I guess you would just use regular milk, sugar and chocolate chips, right thanks for your quick response.

          Reply
          • Richa

            August 31, 2017 at 6:13 pm

            This is a vegan blog Connie. There are 1000+ recipes to make amazing food without the dairy, eggs and meat, that are often a result of extreme abuse and pain.

            21 Million dairy calves are killed per year within hours or days of birth, most are males. That’s 40 calfs per minute. Even the most humane, organic or whichever farms sell their male calfs for slaughter. Over 90% of U.S. dairy cows are confined in primarily indoor operations, tethered inside barren stalls, unable to perform even the most basic functions. They are forcefully impregnated to be pregnant and have babies so they produce milk for profit, almost none of which is available to their their babies. Once spent after many cycles of pregnancies (low milk rate, and take longer to get pregnant) they are slaughtered off at a quarter of their lifespan.

            Environmental effects of the dairy industry include huge amounts of water needed for maintaining the cows(they drink lots of water and eat lots of plants that are water intense to grow), flushing and cleaning, pollution by methane and manure produced by cows and much more. Farming for alternate plant products that would produce plant based milks in comparison needs just a fraction of water.
            Please do read up on the cost of dairy to our resources, the planet, the animals. https://www.onegreenplanet.org/animalsandnature/the-dairy-industry-and-the-environment/

            Reply
    7. Sue

      February 07, 2017 at 6:41 am

      5 stars
      I really messed up this recipe. I was making a chocolate pie and this pudding the same morning But I mixed up that I was making this when I thought I was making the pie filling. I accidentally added the chocolate part to the vanilla part and ended up with one pudding, instead of keeping the vanilla and chocolate parts separate. However, even combined, it was sooo good.
      I will make it the correct way, at some point because it is a winning recipe!! Thanks Richa!

      Reply
      • Richa

        February 07, 2017 at 7:12 pm

        nothing wrong with more chocolate pudding 🙂

        Reply
    8. Milda

      January 28, 2017 at 4:39 pm

      Hi Richa,

      I just tried the Boston cream pudding portion (without the chocolate) but for me it did not really thicken… I used store bought almond milk and even added more cornstarch but still the texture was not quite pudding like. Could you suggest what I might have done wrong?

      Reply
      • Richa

        January 28, 2017 at 5:22 pm

        Add more cornstarch. Its a soft pudding like a thick custard after chilling, not gelled up. For thicker more set pudding, you can add more cornstarch.

        Reply
        • Yris

          January 20, 2019 at 9:33 am

          It is because cornstarch should NOT be boiled or simmered for 3-4 minutes because it loses its effectiveness as a thickener. Cornstarch should be brought to a boi (added to the pot before the mixture boils)l and then cooked for ONE minute only. That is the correct method for using cornstarch.

          Reply
    9. Mark Salamon

      January 23, 2017 at 10:19 am

      Great recipes! If I hear one more person say they admire the willpower of people who are vegan I’m going to scream. Food like this is the only way to show people that you don’t need to give up anything. Keep up the good work!

      Reply
      • Richa

        January 24, 2017 at 1:09 pm

        Thanks!

        Reply
    10. Mia

      January 21, 2017 at 8:04 pm

      This looks so great Richa!

      Reply
      • Richa

        January 24, 2017 at 1:08 pm

        Thanks Mia

        Reply
    11. Sonali Suratkar

      January 20, 2017 at 9:11 pm

      I think I shouldn’t visit your site after my meal…I feel hungry all over again!!! 😀 Loving your videos! Really nice..how are you managing this unimaginable workload?

      Reply
      • Richa

        January 24, 2017 at 1:09 pm

        by pretty much working all day 🙂

        Reply
    12. Cynthea

      January 20, 2017 at 8:10 pm

      For gluten free, should I use just the 1 TBSP cornstarch or double it to 2 TBSP? Just want to clarify…I’d be so sad if it didn’t turn out the first try!! 🙂

      Reply
      • Richa

        January 21, 2017 at 12:35 am

        total 2 tbsp starch.

        Reply
    13. James

      January 20, 2017 at 4:54 pm

      5 stars
      Once again, an awesome delicious recipe for us. Thanks so much!!

      Reply
    14. Adrienne

      January 20, 2017 at 4:47 pm

      Wow, what a freaky cooincidence. I will bake a regular Boston Creme Pie tomorrow for my husband’s and son’s birthdays, and just now finished the pudding 5 minutes ago! I’ll make your recipe for my party treat! Strange, very strange (queue creepy music).

      I appreciate your recipes and your hard work so that we all might eat delicious food!

      Reply
    15. Kelly

      January 20, 2017 at 4:11 pm

      This could not have been posted at a better time. I just had a tooth extracted and all I want is pudding.

      Reply
      • Richa

        January 20, 2017 at 4:33 pm

        Ah, feel better soon.

        Reply
    16. Sammy Boyce Bal

      January 20, 2017 at 3:18 pm

      5 stars
      Oh my gosh this looks so good! Boston cream pie donuts were my favourite sweet as a little kid 🙂 Can’t wait to give this a try!!
      – Sam

      Reply
      • Richa

        January 20, 2017 at 4:33 pm

        now i am craving doughnuts 🙂

        Reply
    17. Pat

      January 20, 2017 at 6:48 am

      I can’t find full fat coconut milk in three of my grocery stores I frequently go to. There’s lite and regular coconut milk but none of the cans says full fat. Can I substitute it for something else?

      Reply
      • Richa

        January 20, 2017 at 11:02 am

        Use whichever coconut milk ot other non dairy milk. The chocolate layer will vary from loose creamy layer to somewhat set depending on the non dairy milk.

        Reply
        • Teresa

          January 22, 2017 at 4:43 am

          Could I use cacao nibs instead of chocolate?

          Reply
          • Richa

            January 22, 2017 at 1:49 pm

            I havent tried it with cacao nibs. They might need some flavor adjustment, and additional sweetener.

            Reply
      • Alix

        January 25, 2017 at 6:13 pm

        I always use regular coconut milk when a recipe calls for “full fat” coconut milk and have excellent results. The brand I use is Thai Kitchen.

        Reply
        • Donna

          January 07, 2019 at 10:07 pm

          In using coconut milk, are you using just the liquid portion or do you combine both liquid and solid prior to measuring?

          Reply
          • Richa

            January 07, 2019 at 11:11 pm

            mix and use

            Reply
      • Ellen

        September 02, 2017 at 9:34 pm

        “regular” coconut milk IS full fat coconut milk.

        Reply
    18. Laura Staron

      January 20, 2017 at 6:30 am

      4 stars
      Thanks for recipe. I made it last night, and it’s great.
      However, I don’t like coconut. what can i substitute for it?

      Reply
      • Richa

        February 15, 2017 at 8:56 pm

        use a different non dairy milk like soy, almond

        Reply
      • Christine

        June 04, 2018 at 8:52 pm

        Just coming across this awesomeness today. Quick question, with can of coconut milk, you know how solids are separate from liquid in can? Do you use just liquid or whole contents of can in recipe.

        Reply

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