This creamy vegan semolina pudding recipe is a delicious traditional German dessert that you can eat for breakfast too! Serve the sweet pudding with your favorite toppings from raspberry sauce and fresh fruits to applesauce, ground cinnamon and sugar for an amazing treat your kids will love too!
The Best Vegan Semolina Pudding Recipe
Just like rice pudding, semolina pudding is a delicious and popular German dessert that always takes me back to my childhood. It’s quick and easy to make, very inexpensive, and the ingredients are easily available everywhere! You can serve it both warm and cold, enjoy it as a dessert in a jar or even for breakfast. Vegan semolina pudding is just perfect any time of the day!
What is semolina pudding?
Classic semolina pudding, also known as semolina porridge, is a sweet pudding cooked from semolina (spelt or wheat semolina), milk and a pinch of salt, which is often refined with heavy cream, flavors or spices such as vanilla. It is usually served with toppings such as fruit, raisins, cocoa powder, applesauce, sugar and cinnamon. But there are many possibilities and variations.
Which plant milk and toppings?
I like to use almond milk for my vegan version, but other plant-based milk alternatives like soy, oat, cashew or coconut milk are also delicious! To make it richer, I add a some nut butter. Plus, a pinch of vanilla for more flavor and aroma!
My grandma usually served semolina pudding with hot cherries or classic with just cinnamon and sugar, but I totally love it with raspberries too. But you can also use other compote or fruits like apples, pears, plums, blueberries, blackberries, mangos, bananas, etc. Or you can just opt for some nut butter, chopped chocolate or shredded coconut as a topping. Just like you enjoy your breakfast oatmeal, you can enjoy your semolina pudding!
Simple recipe with few ingredients
To make vegan semolina pudding, you only need a few plant-based ingredients, as mentioned earlier. Moreover, the recipe is not only simple, but also very versatile, because you can choose the ingredients as you like, as well as try different toppings. Here are the ingredients you need:
- Plant milk: such as soy, oat, almond or coconut milk.
- Salt: a pinch.
- Semolina: finely ground wheat or spelt semolina.
- Agave syrup: or other syrup such as maple, date, coconut, or rice syrup. Sugar or a sugar-free substitute will also work for sweetening, of course.
- Nut butter (optional): such as almond, cashew, hazelnut, peanut butter.
- Vanilla: or cinnamon or other spices or flavors to taste.
- To serve (optional): raspberry sauce, raspberries, pomegranate seeds and desiccated coconut.
How to make vegan semolina pudding
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Cook the semolina pudding
First, bring the plant milk to a boil with a pinch of salt. Then reduce the heat and slowly whisk in the semolina until it thickens slightly. Now stir in the agave syrup, nut butter and vanilla. Then remove the pot from the heat and let it swell, covered, for 5 minutes. Then stir again until creamy.
Step 2: Prepare the toppings
Meanwhile, cool the raspberry sauce as directed in my coconut rice pudding recipe. Then layer the creamy semolina pudding alternately with the raspberry sauce in glasses or serve in bowls. Garnish with raspberries, pomegranate seeds and desiccated coconut as desired and enjoy warm or cold!
How to store semolina pudding?
You can easily store leftover pudding in the refrigerator for 3-4 days. Note, however, that it will become firmer as it cools. Simply put it in a jar or in a container and let it cool down. Then cover tightly before refrigerating it.
Can semolina pudding be reheated?
You can theoretically reheat it in the microwave. However, it is better to heat the semolina pudding slowly in the pot or even over a water bath. If you cook the porridge with less liquid and it has become firm enough after chilling, you could divide it into small pieces and cook them in a pan to make scrambled semolina pancakes.
This Vegan Semolina Pudding recipe is:
- Quick and easy to make
- Dairy-free (lactose-free)
- Refined sugar-free
- Can be served warm or chilled
- The perfect dessert, snack or breakfast for kids and adults alike!
More vegan dessert recipes that you can eat for breakfast too
- Coconut Rice Pudding
- Pancake Cereal with Strawberries
- Granola Cups with Yogurt
- Granola Tarts with Raspberries
- Apple Cinnamon French Toast
- Chocolate Banana Pancakes
- Crepes with Chocolate Cream
- Granola Bars
- Chocolate Granola
- Blueberry Scones
- Date Nut Bread
- Best Banana Bread
If you try this easy vegan semolina pudding recipe, feel free to leave me a comment and a star rating! And if you share a photo of your delicious breakfast or dessert on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy! 🙂
Creamy Vegan Semolina PuddingAuthor:
- 500 ml plant milk e.g. soy, oat, almond or coconut milk
- 1 pinch of salt
- 60 g wheat or spelt semolina finely ground
- 2 tbsp agave syrup or other syrup or sugar
- 1 tbsp nut butter e.g. almond, cashew, hazelnut, peanut butter
- 1 pinch of ground bourbon vanilla or cinnamon
To serve (optional)
- raspberry sauce
- pomegranate seeds
- desiccated coconut
*Note: Feel free to check out the recipe video + step-by-step pictures in the blog post above!
- Add the plant milk with a pinch of salt to a pot or saucepan and bring to a boil.
- Reduce the heat and slowly whisk in the semolina until it thickens slightly.
- Now stir in the agave syrup, nut butter and vanilla. Then remove the pot from the heat, cover with a lid and leave to swell for 5 minutes.
- Meanwhile, cook the raspberry sauce as instructed in the rice pudding recipe.
- Stir the semolina pudding again until smooth and creamy. Then layer it alternately with the raspberry sauce in dessert glasses or serve it in bowls.
- Garnish with raspberries, pomegranate seeds and desiccated coconut and enjoy!
- More information about the recipe, including suggestions for toppings and tips for storing & reheating, are mentioned in the blog post above!
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