Arrowroot?

[lana-in-fl]

I have been making vegan desserts for the wedding. I tried a lemon pudding using cashew milk and corn starch. It was delicious, but became rather rubbery after freezing. I looked further, and found that arrowroot was recommended both for acid desserts and for freezing. So I bought arrowroot (could only find a LARGE quantity), and used it in lemon pudding using coconut cream as well as the original recipe with cashew milk. They both tasted delicious, but the texture was weird. It's glutinous and stretchy, both before and after freezing. A couple of vegan sites raved about the texture arrowroot gives, so I'm not sure whether I didn't make it correctly, or if vegans just have to like it as they can't use eggs. I have about 40 miniature dessert cups , so I'm just going to settle for that, unless anyone here has good advice. Or a recipe for an easy vegan pudding.

I did look at aquafaba, but the puddings looked like a lot of work.

 

[heather_in_sf]

I have not used arrowroot for a pudding before, it makes sense that it would

have this texture because arrowroot comes from a tuber in the tapioca family.

Have you tried any of the cornstarch recipes for pudding instead? Since I can't eat eggs I use recipes from vegan sites for pudding and mostly they use cornstarch and some sort of nut milk. I also just saw a new product called banana milk, which sounded really good for a banana flavored pudding.

 

[lana-in-fl]

Yes, cornstarch makes a delicious pudding, but gets rubbery on freezing.

I need something I can make in advance and freeze, as we'll be really busy the day before and day of the wedding.