1 ¾ cups + 1 Tablespoon non-dairy milk
1 ½ teaspoons apple cider vinegar
1 ¼ cups pitted medjool dates (about 20), pitted and quartered
½ cup canola oil
1 ½ teaspoons cinnamon
1 ½ teaspoons ginger
1 teaspoon salt
1 ½ teaspoons vanilla extract
In a medium bowl, whisk together non-dairy milk and apple cider vinegar. Set sit for about 10 minutes so the non-dairy milk curdles.
In a food processor or blender, add the dates, canola oil, cinnamon, ginger, salt and vanilla extract. Add the non-dairy milk and apple cider vinegar mixture and process until smooth. If you're using a blender, you may have to process this in two separate batches.
Store the pudding in an airtight container in the refrigerator.
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