Combine the non dairy milk, tapioca, chopped dates, and salt in a
saucepan and stir to mix. Let stand for 5 minutes.
Bring to a boil over medium heat, stirring almost constantly.
Remove from the heat and let stand for 15 minutes.
The pudding will thicken as it cools. Stir in the vanilla extract.
Serve warm or thoroughly chilled.
Stored in a covered container in the refrigerator,
leftover Tapioca Pudding will keep for up to 3 days.
Recipe Source: The Cancer Survivor’s Guide by Neal D. Barnard, M.D. and Jennifer Reilly, R.D., www.nutritionmd.org