Butterscotch Pudding (Vegan)
This butterscotch pudding is rich, creamy, flavorful, and perfect for the upcoming holiday season. It’s easy, dairy-free, and absolutely delicious.
Butterscotch pudding is the perfect last-minute dessert idea. Those wonderful caramel tones make it a delightful alternative to vanilla and chocolate. It also pairs nicely with cakes, cheesecakes, and parfaits. This pudding only takes a few minutes to prepare and is a rich, caramel-like, and irresistible dessert. The smooth texture and decadent flavor make it a crowd-pleaser at any gathering.
What you will need:
This recipe is super simple with only 5 ingredients and 12 minutes of your time required.
- plant based milk
- cornstarch
- plant based butter with salt
- vanilla extract
- brown sugar – coconut sugar can be used but the flavor is much better with brown sugar
How to:
This pudding is super easy and super delicious, so let’s get started. In a medium pot, add the brown sugar and cornstarch. Whisk the sugar and cornstarch to fully combine them; add the milk and whisk again to incorporate all ingredients. Set the pot over medium heat, making sure to stir until the sugar has dissolved. Continue stirring occasionally as the mixture heats up and begins to thicken. When the pudding reaches the desired thickness, remove the pot from the heat and add the butter and vanilla extract. Pour the pudding into a heat-safe container and allow it to cool down. Before placing it in the refrigerator, cover the pudding with plastic wrap; this will help prevent a skin from forming on the pudding.
The pudding will keep in the refrigerator for 5 to 7 days.
Alright, let’s get started. Please make and enjoy!
Butterscotch Pudding (Vegan)
Ingredients
- 2 cups plant based milk
- ¾ cup / 150 grams brown sugar
- 3 tbsp cornstarch
- ½ tbsp vanilla extract
- 4 tbsp / 56 grams plant based butter with salt (room temperature)
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 butter and vanilla extract. Stir until the butter is melted and fully incorporated.
- Pour the pudding into a heat safe container and allow it to cool down. To avoid a skin forming on the surface, cover the pudding with plastic wrap before placing it in the refrigerator. The pudding will keep well in the refrigerator for 5 to 7 days.
