Measure out 2 cups of unsweetened almond milk, 1/4 cup of cornstarch, 1/4 cup of pure maple syrup, 2 tsp of pure vanilla extract, and a pinch (about 1/16 tsp) of salt.

In a medium saucepan, whisk together the cornstarch and 1/4 cup of almond milk until it forms a smooth mixture without any lumps.

Pour in the rest of the almond milk (1 and 3/4 cups), maple syrup, vanilla extract, and salt. Whisk until all ingredients are well combined.

Place the saucepan over medium heat, stirring constantly until the mixture begins to simmer and thicken. This should take about 5 minutes.

Once the mixture starts to simmer, reduce the heat slightly and continue cooking and stirring for another 2-3 minutes until it thickens to a pudding-like consistency. Make sure to stir constantly to prevent lumps from forming.

Once the pudding has thickened, remove the saucepan from the heat and let it cool for a few minutes.

Pour the pudding into individual serving dishes or a larger serving bowl, depending on your preference.

Cover the pudding with plastic wrap or lids if using individual dishes, and refrigerate for at least 2 hours, or until chilled and set.

Once chilled, you can serve the pudding as is or with your favorite toppings such as fresh fruit, nuts, or a dollop of whipped cream.

Enjoy your homemade sugar-free vanilla pudding! It's creamy, delicious, and guilt-free.