This dairy free gingerbread pudding is made with an almond cashew milk blend for one creamy spoonful filled with all the holiday spices you love.

I’m really not ok (like at all) about a day that ends without dessert. It’s just not acceptable.

Never was as a kid and 30 something years later, still isn’t. Most kids would whine “what’s for dinner???” in their most annoying drawn out kids voice possible, but my version of that was always “mommmmm, what’s for dessert???”


Dairy Free Gingerbread Pudding

I’m pretty sure it was because of that there was a constant supply of instant jello and pudding in our pantry. Dessert in a pinch for when my whining got to be more than a parent could handle.

That said, I never gave a second thought to the fact that pudding could actually be made without some pantry powder packet until many years after what is probably acceptable to have come to that realization (like, um, in my 20s).

Don’t worry, I’ve since made up for it with recipes like this dirty chai tapioca pudding and this baked amaranth pudding.

Gingerbread Pudding

I’ve also tried making baked puddings like this coconut caramel coffee pudding which are equally delicious, just a bit more involved.

This time, I wanted to make a simple pudding just like the old days with a sauce pot, a bunch of whisking and some simple chill/set time in the fridge.

Almond Breeze’s new almond cashew blend that just came out is the perfect way to keep this dairy free gingerbread pudding creamy like you expect from pudding while still a healthy, lower-calorie treat.

With molasses and all the holiday spices you can think of mixed in, it’s like a spoonful of Christmas with each bite!

Creamy Gingerbread Pudding

And if you want an even simpler pudding, of course you can give any of these chia puddings a try too: 

Pumpkin Chocolate Chia Pudding
Blueberry Coconut Chia Pudding
Pumpkin Pie Chia Pudding Parfaits (love this one!)
Layered Strawberry Guava Chia Pudding  (if you’re feeling fancy)

I’ve definitely made my fair share of those over the years. Hard to beat the quick prep time of chia pudding, it’s such an easy snack or dessert!

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Dairy Free Gingerbread Pudding

Servings: 4 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
This dairy free gingerbread pudding is made with an almond cashew milk blend for one creamy spoonful filled with all the holiday spices you love.


  • 2 cups unsweetened almond milk or other plant-based milk
  • 2 tablespoons coconut sugar
  • 1/2 tablespoon molasses
  • 2 egg yolks
  • 3 tablespoons tapioca starch
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • pinch kosher salt
  • cacao nibs for topping


  • Place the almondmilk cashewmilk blend, coconut sugar and molasses in a small sauce pot over medium heat and bring to a simmer.
  • Whisk together the egg yolks, tapioca starch, spices and salt in a small bowl.
  • Once simmering, slowly pour one ladle of the hot milk mixture into the bowl with the egg yolks whisking constantly until all the milk is incorporated.
  • Pour the egg yolk/milk mixture back into the sauce pot with the remaining milk and spices and whisk continuously over medium-low heat until thickened.
  • Once thickened, remove from heat and pour into servings jars/glasses/bowls.
  • Let cool to room temperature then cover with plastic wrap and place in the refrigerator for at least 1 hour until chilled.
  • Top with cacao nibs and serve.


Serving: 1SERVINGCalories: 528kcalCarbohydrates: 33gProtein: 17gFat: 40gSaturated Fat: 4gPolyunsaturated Fat: 34gCholesterol: 92mgSodium: 385mgFiber: 9gSugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American

*This post is sponsored by Almond Breeze Almondmilk. 
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. My daughter always asks “what’s for dessert tonight” instead of asking what is for dinner! We have to have dessert every night. This is such a great way to use that cashew blend!

  2. This pudding is the perfect holiday dessert. I’ll pretty much take anything with gingerbread in the title. So much yum!