Purin is perfect for anyone looking to indulge in a dessert that's cold and sweet. This vegan version is light and creamy, also very simple to make! Let's get cooking!
Purin is Japanese custard pudding and one of the most popular desserts.
The traditional recipe involves eggs or milk to create this creamy texture; however, this is a vegan version with agar which creates an equally satisfying mouthfeel without any animal products required.
It's not difficult to make at all! All you have to do is mix ingredients, boil, and refrigerate them until they set up just right.
- This recipe is for you if:
- You want to make Japanese pudding
- You are looking for vegan purin recipe
- You are looking for vegan Japanese dessert recipe
If you have egg allergies, don't like milk, or are a vegan, please try this tasty Japanese cold dessert! You will love it!
Let me walk you through the ingredients and how to make it. Let's get cooking!
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About this recipe
- Japanese purin (pudding) recipe
- Vegan version of purin
- Similar to creme caramel or flan
- Use agar to solidify
What is purin?
Purin is a classic Japanese cold dessert and one of the simplest custard-based desserts.
Purin's basic ingredients are egg, milk, and sugar. The ingredients and the method might be slightly different, but purin is similar to flan and creme caramel.
Vegan purin is easy and simple
In this recipe, I don't use egg or milk, use agar and soy milk instead.
How to make it is totally different from basic purin. Make a mixture by putting all the ingredients in a pot, cooking it on the stove to melt agar, transferring it to a container, and refrigerated.
The key ingredient here is agar, as it helps solidify the mixture. You can still have creamy and moist creme caramel-like texture even without egg and milk.
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Soy milk: You can use other plant-based milk instead of soy milk.
- Maple syrup
- Corn starch: Adding corn starch make this purin more creamy and rich.
- Agar powder
- Salt
- Vanilla extract
What is Agar
Agar is made from seaweed, such as tengusa (red algae) and ogonori, by freezing and drying. It's sold in bar, strand, and powder, and we use powder in this recipe.
Agar solidifies the ingredients. Gelatin works similarly, but I prefer agar as it's a plant-based ingredient and contains fiber.
By the way, agar is called Kanten in Japanese and an important ingredient for Japanese traditional desserts such as yokan, kanten jelly, etc.
🔪Instructions
Let's see the steps of how to make it (See more details in the recipe card). You can also watch this recipe video.
- Mix ingredients
- Bring to a boil
- Add vanilla extract
- Transfer to a container and refrigerate
If you like caramel, pour maple syrup over and enjoy!
Thanks For Stopping By
How did you like it? I love this recipe during the summertime when I want a cold dessert. It's also great if you have little ones because they'll enjoy eating it too!
If you have any questions, please let me know in the comment section below!
Thank you for taking time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog which share simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step by step instructions.
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📖 Recipe
Vegan Purin (Japanese Pudding Recipe)
Print Pin RateIngredients
- 280 ml Soy milk, 300g (*1)
- 1 teaspoon Vanilla extract
A ingredients
- 2 tablespoon Maple syrup, 30g
- 2 tablespoon Corn starch, 10g
- ½ teaspoon Agar, 1g
- pinch of Salt
- Maple syrup, for topping
Instructions
- Mix ingredients: Put A ingredients in a pot and mix until smooth. Add soy milk and mix until smooth.
- Bring to a boil: Heat over medium heat and stir until boiling (about 3 to 4 minutes).
- Add vanilla extract: Turn off the heat, add vanilla extract and stir.
- Cool: Strain through a fine strainer and pour into a container and refrigerate for 30 minutes.
- Topping: Pour maple syrup on top.
Video
Notes
- While cooking on the stove, stir it constantly to avoid making chunks.
- Agar start solidifying at room temperature, so transfer to a container instantly.
- *1: US unit is 1C and 3 Tbsp.
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