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Dairy-free pudding made with almond milk
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Almond milk pudding (140 g) has 129 calories. That works out to 92 calories per 100 g. It contains 20.7 g of carbs, 2 g of protein, 4.5 g of fat and 0.8 g of fiber. Its 109.2 mg of Calcium covers 11% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 140 g
129
KCAL / 140G
Carbs
20.7g
· 8% DV
Protein
2g
· 4% DV
Fat
4.5g
· 6% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 63% · Protein 6% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 129 kcal | |
| Total fat | 4.5 g | 6% |
| Saturated fat | 0.42 g | 2% |
| Trans fat | 0 g | |
| Sodium | 81 mg | 4% |
| Total carbohydrate | 20.7 g | 8% |
| Fiber | 0.8 g | 3% |
| Protein | 2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 140 g | 129 kcal |
| 1 tablespoon (small) | 18 g | 17 kcal |
| ½ cup (half) | 70 g | 64 kcal |
| 4 tablespoon (medium) | 72 g | 66 kcal |
| 1 piece (mini) | 90 g | 83 kcal |
| 100 g | 100 g | 92 kcal |
| 1 serving (small) | 120 g | 110 kcal |
| 1 piece (large) | 160 g | 147 kcal |
| 1 serving (large) | 180 g | 166 kcal |
Calculated from 92 calories per 100 g.
Almond milk pudding is made by cooking almond milk with a sweetener and a thickener, commonly cornstarch. Whisk the starch into cold almond milk first, then heat the mixture while stirring until it thickens.
Sometimes, but instant pudding mixes may not set as firmly with almond milk as they do with dairy milk. Use a mix that specifically allows non-dairy milk, or follow its instructions for reducing the amount of almond milk.
Add unsweetened cocoa powder to almond milk pudding for a chocolate version. Whisk the cocoa with the sugar and thickener before adding the liquid; this helps prevent dry cocoa clumps from forming as the pudding cooks.
Yes, almond milk pudding can be thickened without cornstarch. Arrowroot, tapioca starch, or rice flour can work, though each gives a slightly different texture; mix the thickener with cold liquid before heating to avoid lumps.
Cooked almond milk pudding is made by heating the milk with a starch thickener, while some chilled versions set with chia seeds or another gelling ingredient. Follow the method for the recipe you are using, since the two styles have different textures.
Homemade almond milk pudding keeps for about three days in the refrigerator when covered and chilled promptly. Pressing food-safe wrap against its surface helps prevent a skin from forming; discard it if its smell or appearance changes.
You can freeze almond milk pudding, but thawing may leave it grainy or separated because the ingredients can lose their smooth texture. Refrigerating it is usually better; if frozen, thaw it in the refrigerator and stir before serving.
Fresh berries, sliced banana, toasted almonds, cocoa, and granola all pair well with almond milk pudding. Add crunchy toppings just before serving so they stay crisp, and use fruit to balance the pudding's mild nutty flavor.
No, almond milk pudding and chia pudding are different desserts. Traditional almond milk pudding is thickened by cooking a starch, while chia pudding sets as chia seeds absorb liquid during chilling, giving it a seed-filled texture.
Yes, homemade almond milk can be used in almond milk pudding. Strain it well for a smoother result, and remember that its thickness and flavor may differ from packaged milk, so the finished pudding's consistency can vary.
Vitamins
Vitamin E
1.54mg · 10% DV
Biotin
1.68µg · 6% DV
B2
0.07mg · 5% DV
B1
0.04mg · 3% DV
Minerals
Calcium
109mg · 11% DV
Copper
0.07mg · 8% DV
Manganese
0.17mg · 7% DV
Phosphorus
45mg · 6% DV
Sodium
81mg · 4% DV
Potassium ⭐
104mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 129 calories in 1 cup (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Almond milk pudding is a spoonable dessert made by thickening and sweetening almond milk, often with starch. It is a dairy-free take on familiar cooked puddings rather than a dish tied to one particular region. Once chilled, it has a soft, creamy texture, with a gentle almond flavour that works well with fruit or warm spices.
Serve it cold after a meal, or enjoy a small bowl as an afternoon treat; in Turkey, it can also be served alongside tea. It is mainly a carbohydrate-based sweet and is low in protein, with 1.4 g per 100 g. For a lighter bowl, use less added sugar and top it with fresh fruit instead of a rich topping.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.42g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 109:1
Above the ideal 4:1 (109:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.