In a small saucepan, whisk together the sugar and salt. In a small dish, combine the cornstarch with ¼ cup of the almond milk, mixing until dissolved. Add the cornstarch mixture, remaining milk and eggs to the saucepan, whisking until combined.
Cook the pudding over medium heat, stirring constantly, until mixture thickens and bubbles just begin to form on the surface. Whisking constantly, turn down the heat to low and cook for about 1 minute more. Pour the pudding into a heatproof dish and stir in the vanilla extract. Place plastic wrap directly on the surface of the pudding and chill at least 2 hours before serving.
Notes
*Could use any non dairy milk
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/06/08/vanilla-pudding-dairy-free-recipe/