Ok, just plain old vanilla experimentation

Vanilla Pudding

The original recipe (snagged from a NYT Recipe of the Day) calls for

2 1/2 cups half-and-half or whole milk
2/3 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch
2 tablespoons unsalted butter, softened (optional)

I'm using
2.5 cups almond milk
2/3 cup Splenda (or whatever I have on hand)
2 tbs Dari Free (to replace the butter and give it a creamier flavor)
Pinch of salt
3 tbs arrowroot flour
0.5 cups almond milk
1 tsp vanilla extract

Method:

Combine milk, Splenda, salt, and Dari Free. Cook over medium-low heat until it boils.
Combine the arrowroot flour and 1/2 cup almond milk in a separate dish.
Add to mixture and boil 5-10 minutes until it thickens. (If you don't cook it enough, it'll be rubbery.)
Remove from heat and stir in vanilla.

Voila.

Result: A little slimy. Meh.

If you're allergic to tree nuts, then just replace the almond milk with rice milk or whatever milk-like thing you usually use. The arrowroot flour is what thickens the pudding, so it's all good.