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.
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.