Biscoff Pudding (Vegan)
A classic vanilla pudding base, enhanced by the warm, aromatic flavors of Biscoff cookie butter. A smooth, creamy and dairy-free indulgence that comes together in 15 minutes.
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.