Blueberry Amazake Pudding

1 cup blueberries

¾ tsp. agar powder

¾ cup plus 2 Tbsp. soy milk, almond milk, or other nut milk

¾ cup amazake

1 Tbsp. vegetable oil

In a blender or food processor, pulse the blueberries until smooth. Set aside.

In a small skillet over medium heat, stir together the agar and 3 tablespoons of water until dissolved. Add the soy milk and bring to a gentle boil, then turn the heat to low and simmer, stirring frequently, for 2 minutes. Remove from the heat and stir in the amazake, oil, and reserved blueberry purée until well incorporated. Divide evenly among four serving bowls and refrigerate until thickened, at least 3 hours, or up to 12 hours. Serve cold.