Certainly! You can make a delicious, thick vanilla pudding using almond milk, gelatin, and an additional thickener like cornstarch or arrowroot powder. Here’s a recipe that fits your requirements—no sugar, no carrageenan, and uses almond milk.

Thick Vanilla Pudding with Almond Milk and Gelatin
Ingredients:

2 cups unsweetened almond milk
1 packet (about 2 1/2 teaspoons) unflavored gelatin powder
3 tablespoons cornstarch (or arrowroot powder for a grain-free option)
1/4 cup sugar substitute (e.g., stevia, erythritol, monk fruit sweetener)—adjust to taste
1 teaspoon pure vanilla extract
A pinch of salt
Instructions:

Bloom the Gelatin:

In a small bowl, sprinkle the gelatin over 1/4 cup of cold almond milk.
Let it sit for about 5 minutes to allow the gelatin to bloom.
Prepare the Thickener Slurry:

In another small bowl, whisk together the cornstarch (or arrowroot powder) with 1/4 cup of almond milk until smooth.
This slurry prevents lumps from forming in your pudding.
Heat the Almond Milk:

In a medium saucepan, combine the remaining 1 1/2 cups of almond milk, your chosen sugar substitute, and a pinch of salt.
Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
Add the Gelatin:

Add the bloomed gelatin mixture to the warm almond milk.
Stir continuously until the gelatin is fully dissolved.
Thicken the Pudding:

Slowly pour the cornstarch (or arrowroot) slurry into the saucepan while whisking constantly.
Continue to cook over medium heat, stirring constantly to prevent sticking.
Cook until the mixture starts to thicken and bubble slightly—about 5-7 minutes.
Add Vanilla Extract:

Remove the saucepan from the heat.
Stir in the vanilla extract until well combined.
Cool and Set:

Pour the pudding into individual serving dishes or a large bowl.
Let it cool at room temperature for about 15 minutes.
Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 2-3 hours or until fully set.
Optional Toppings:

Fresh berries
Chopped nuts (e.g., almonds, pistachios)
A sprinkle of cinnamon or nutmeg
Notes and Tips:
Sweetener Adjustments:

The sweetness level can vary depending on the sugar substitute you use. Start with 1/4 cup and adjust to taste.
Natural sweeteners like stevia or monk fruit are much sweeter than sugar, so you may need less.
Thickener Options:

Arrowroot powder is a great alternative to cornstarch and works well with acidic ingredients like almond milk.
Tapioca starch can also be used in the same quantity for a slightly different texture.
Avoiding Lumps:

Whisk the mixture constantly when adding thickeners to prevent lumps.
Strain the pudding through a fine-mesh sieve before cooling if you notice any lumps.
Gelatin Tips:

Do not boil the pudding after adding gelatin, as high heat can deactivate its setting properties.
For a firmer pudding, you can increase the gelatin by 1/2 teaspoon.
Flavor Variations:

Add a 1/2 teaspoon of almond extract for an almond-vanilla flavor.
Mix in unsweetened cocoa powder for a chocolate version.
Consistency Adjustments:

If the pudding is too thick after setting, whisk in a little almond milk until you reach the desired consistency.
If it’s too thin, next time increase the cornstarch or gelatin slightly.
Alternative Thickening Agents:
Agar-Agar Powder:

A vegetarian alternative to gelatin derived from seaweed.
Use 1 teaspoon of agar-agar powder in place of gelatin.
Agar-agar sets more firmly and at room temperature.
Guar Gum or Xanthan Gum:

Powerful thickeners—use sparingly.
Start with 1/8 teaspoon and blend thoroughly to avoid clumping.
Making It Extra Creamy:
Add Coconut Cream:

For a richer texture, replace 1/2 cup of almond milk with coconut cream.
This adds creaminess without dairy or sugar.
Use Cashew Milk:

Cashew milk is creamier than almond milk and can enhance the pudding’s texture.
Serving Suggestions:
Parfaits:

Layer the pudding with sugar-free granola and fresh berries for a delightful parfait.
Fruit Compote:

Top with a homemade compote made from simmering berries with a bit of water and sweetener.
Enjoy your homemade, thick, and creamy vanilla pudding that’s both delicious and fits your dietary preferences!

I want to make a thick vanilla pudding, using gelatin with any other thickener , with almond milk ,no sugar, no carrageenan. Any suggestions?

Dear Terri,

Thank you for your question.

Freezing the raspberry puree thickened with cornstarch and gelatin should generally be fine for creating your dessert ahead. Here are some considerations:

Texture: Cornstarch can sometimes become slightly grainy after freezing and thawing, but gelatin helps stabilize the texture, so your puree should hold up well.

Thawing: When you thaw the torte, do it slowly in the refrigerator to minimize any potential separation or textural changes in the puree.

Assembly: Ensure the puree layer is well-set before freezing the entire dessert to maintain its structure.

Taste: Freezing can slightly dull the flavor of fruits, so you might want to taste the puree before using it to ensure it has the desired intensity.

By taking these steps, you should be able to successfully freeze your raspberry almond torte and enjoy it later with minimal quality loss.

Warm regards,
Chef Edmund

I am making a raspberry almond tort.
I have a fresh raspberry puree that I have thickened with cornstarch and gelatin. It will he layered between almond cake and Eduardian Cream.
Will the puree hold up to freezing so I can create the dessert ahead? Thank you.