By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
80 cal · 240 min
Silky Soy Pudding
Recipe GLPRbf877ae8c8cf9b
A delicate, creamy dessert made from soy milk and gelatin that sets into a smooth, custard-like pudding. Subtly sweetened and perfumed with vanilla, this dairy-free treat is light, satisfying, and perfect for those seeking a plant-based dessert option. The texture is tender and silky, melting gently on the palate with each spoonful.
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Ingredients
3 cups soy milk, divided
2½ teaspoons gelatin powder
sugar, to taste
1 teaspoon vanilla extract
Directions
Pour 1 cup of soy milk into a small heatproof bowl. Sprinkle the gelatin powder over the cold soy milk and let it sit for 1 minute to bloom.
Heat the remaining 2 cups of soy milk in a saucepan over medium heat until steaming and just about to boil, but do not allow it to boil.
Pour the hot soy milk over the gelatin mixture and stir continuously for about 2 minutes until the gelatin is completely dissolved.
Add sugar to taste, stirring until fully dissolved. Stir in the vanilla extract and mix thoroughly.
Divide the mixture evenly among 4 serving cups or bowls. Allow to cool to room temperature, about 15 minutes.
Transfer the cups to the refrigerator and chill for at least 3 to 4 hours, or until the pudding is completely set and has a firm but silky texture.
Serve chilled. The pudding should have a smooth, custard-like consistency when set.
Comments
This is a cheap, straightforward dessert that hits every Charlotte grocery store in one trip: soy milk runs $2-3 at any chain, gelatin and sugar are pantry staples, vanilla is a dollar or two. The stated 240 minutes is honest—mostly chilling time, with maybe ten minutes of actual work upfront, so it fits weekend prep perfectly. The recipe is bulletproof once you know the gelatin-to-liquid ratio, and silky soy pudding reheats or stays set for days in the fridge, making it ideal for batch cooking or meal prep. The only caveat is that it's a vegetarian-specific dessert with a delicate custard texture that won't excite meat-and-potato eaters, and some people find soy milk's subtle flavor polarizing in something this mild.
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