Yummy Vegan Chocolate Pudding

Whisk together cornstarch, egg replacer, and white sugar in a medium bowl until well combined and free of lumps.

Pour soy milk and soy creamer into a saucepan and heat over medium heat until steaming and small bubbles form around the edges, about 5 minutes.

Slowly pour the hot milk mixture into the cornstarch mixture while whisking constantly to prevent lumps from forming.

Return the combined mixture to the saucepan and cook over medium heat, stirring frequently, until it thickens and coats the back of a spoon, about 5 minutes.

Remove from heat and add the chopped semisweet chocolate and vanilla extract, stirring until the chocolate is completely melted and the mixture is smooth.

Divide the pudding among 4 serving glasses or bowls and allow to cool for 5-10 minutes at room temperature before serving, or refrigerate until chilled.