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I want to make a raw-vegan firm white pudding based on water and/or some vegan milk.

How an I achieve a firm texture?

  • Bananas can have strong banana flavor which may take over other tastes
  • Chia seeds and/or basil seeds might help but the firmness might be "very soft firmness" and tiny black seeds might bias a customer to think that the course is not really a traditional pudding alternative

To be honest, a silken tofu (soft tofu) block looks just like what I expect as a white pudding but it often has significant soy flavor, which often isn't suitable for desserts.

moscafj
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puddingmaker
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  • is there a reason you can't use cornflour? (corn starch) – RedSonja Jan 24 '22 at 11:06
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    Tofu pudding is a perfectly legitimate thing (https://en.wikipedia.org/wiki/Douhua), it can be as simple as cold tofu with syrup. – mbjb Jan 24 '22 at 12:20

1 Answers1

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Tofu is not raw.

Xanthan and guar thicken without heating. Nutbutter will thicken well also adding richness. Coconut cream will add thickening to chilled pudding and definitely gives you 'white'.

A slightly underripe banana won't add a strong flavor and does thicken up in fridge. May need some acid or pudding will darken.

Depending how firm you need, a combination of above should do it.

Pat Sommer
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