I found a recipe for almond milk pudding online the other day. I cut back on the sugar, though, because while I like sweet, there is such a thing as too sweet. The texture was a bit off. It had a gritty mouth feel. Next time I may try a different thickener such as arrowroot just to see if it makes a difference.

3 Tbs corn starch
1/2 cup dark brown sugar, packed
1/8 tsp salt
2 1/4 cups almond milk
1 Tbs margarine, softened
1 tsp vanilla

In a small saucepan combine the corn starch, sugar and salt. Add 1/4 cup of almond milk. On medium-low heat, mix ingredients well to dissolve the corn starch and sugar. Add the remaining almond milk, stirring constantly until mixture thickens, about 3 minutes. Remove the pan from heat and whisk in the soy margarine and vanilla until completely incorporated. Transfer pudding to a heatproof dish, place plastic wrap directly on the surface of the pudding (this will prevent a skin from forming), and chill in the refrigerator at least 3 hours before serving. Serve cold.