Biscoff Pudding (Vegan)
This Biscoff pudding is a silky, creamy indulgence bursting with cinnamon-spiced cookie butter. It starts with a classic vanilla pudding base, enhanced by the warm, aromatic flavors of Biscoff cookie butter. A fun twist on traditional chocolate or vanilla, its cozy cinnamon notes make it perfect for the holidays, though it’s a treat you’ll love any time of year. Tasty on its own, it also makes a great base or pairing for other desserts and bakes. Best of all, it’s dairy- and egg-free and comes together in just 15 minutes.
What you will need:
This recipe features a classic vanilla pudding base enhanced with the rich, spiced flavor of Biscoff cookie butter. All the required ingredients are readily available at most local grocery stores, making it both an easy, quick and convenient treat.
Ingredients:
- plant based milk – I used Planet Oat Extra Creamy Oat Milk
- cane sugar – I used Zulka Pure Cane Sugar
- cornstarch
- vanilla extract
- Biscoff cookie butter
How to:
This recipe could not be easier to prepare. Collect all of your ingredients and let’s get started.
In a medium pot, add the cane sugar and cornstarch. Whisk the ingredients together until fully incorporated, making sure there are no lumps of cornstarch. Add the milk to the pot. Stir until all ingredients are well incorporated.
Place the pot over medium heat and stir until the sugar is dissolved. Continue stirring occasionally as the mixture heats up and begins to thicken. Once the desired thickness is achieved (this took me about 12 minutes), remove the pot from the heat and add the vanilla extract and Biscoff cookie butter. Stir the pudding until the Biscoff cookie butter is fully incorporated.
Pour the pudding into a heatproof container and let it cool. Once it reaches room temperature, pop it in the fridge, where it will keep for 5 to 7 days.
Alright, let’s get started. Please make and enjoy!
Biscoff Pudding (Vegan)
Ingredients
- 2 cups plant based milk
- 6 tbsp cane sugar
- 3 tbsp cornstarch
- 1 tbsp vanilla extract
- 8 tbsp Biscoff cookie butter
Instructions
- Add the sugar and cornstarch to a medium pot; whisk to combine. Add the milk; whisk until all ingredients are combined.
- Set the pot over medium heat, stirring until the sugar has dissolved. Keep stirring occasionally as the pudding heats up and begins to thicken. Once the desired thickness is reached (this process took me about 12 minutes), remove the pot from the heat and add the vanilla extract and Biscoff cookie butter. Stir until the Biscoff is fully incorporated.
- Pour the pudding into a heat safe container and allow it to cool down. Once cooled to room temperature, store the pudding in the refrigerator. The pudding will keep well in the refrigerator for 5 to 7 days.
