Butterscotch Pudding (Vegan) (Edit recipe)

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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 comes together in just minutes and delivers a rich, caramel-like flavor that’s simply irresistible. The smooth texture and decadent flavor make it a crowd-pleaser at any gathering. With only 5 ingredients and 15 minutes of your time, you have the perfect, quick and easy dessert.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

12 minutes

INGREDIENTS

5

Serves: 4

Ingredients

2 cups Oat Milk, Organic, (or plant based milk of your choice)
.75 cup Brown Sugar, (see notes)
3 Tbsp Cornstarch
.5 Tbsp Vanilla Extract
4 Tbsp Plant-Based Butter, -room temperature

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
The pudding will keep well in the refrigerator for 5 to 7 days.

Notes

Coconut sugar can also be used, but the flavor is much better with brown sugar.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	291
Fat:	11 g
Carbohydrates:	47 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	122 mg
Fiber:	1 g
Sugars:	34 g
Sugar Alcohol:	0 g
Calculated per serving.