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Grain-Free Vegan Blueberry Waffles

· Natalie 14 Comments

Easy, fluffy, one-bowl blueberry waffles with SunButter, cinnamon, coconut flour, and juicy berries for a yummy vegan grain-free breakfast!

Grain-Free Vegan Blueberry Waffles

SPONSORED BY SUNBUTTER

As I may have mentioned a few (or 27) times, I feel VERY strongly about waffles > pancakes. So strongly my bestie gifted me a “no pancakes” shirt because I am not quiet about my thoughts here. But my strong waffle opinions extend a step further to blueberry > chocolate chip. Actually, I’m not going to hold back, blueberry is the BEST waffle or pancake mix-in and yes that is my final answer.

I can’t hate on pancakes too hard, this fluffy blueberry recipe is still a fave. But waffles. With their golden crevasses and crispy crispy edges and satisfying sizzle when batter meets iron and faster flip-free cooking and perfect-for-syrup-soaking design…just so so much to love.

Grain-Free Vegan Blueberry Waffles

How To Make The Fluffiest Vegan Blueberry Waffles

This particular recipe has some bonus reasons to adore too. Like the easy one-bowl prep. And the vegan + grain free batter made with coconut flour that still bakes up so fluffy. And the egg + nut free batter thanks to SunButter. And the rich crispy oil free texture thanks to SunButter. And the delicious rich “nutty” taste thanks to SunButter. If you can’t tell SunButter is a very essential ingredient in this berry breakfast recipe.

Ultimate Grain-Free Waffle Ingredients

  • Applesauce. Unsweetened preferably, this adds moisture and a little bit of sweetness. You can sub with pumpkin puree or yogurt too.
  • SunButter. I used the No Sugar Added variety made with just sunflower seeds and salt. This basically replaces the eggs for binding, adds structure since the recipe is grain-free, replaces oil for moisture, and adds delicious flavor too.
  • Almond milk. Or non dairy milk of choice.
  • Coconut sugar. Or sweetener of choice, preferably granulated not liquid.
  • Lemon juice. Not only does this work with the baking powder for a little extra lift/fluff, it also prevents the SunButter from turning them into greenberry waffles.
  • Coconut flour. My favorite grain-free flour for waffles or pancakes because it doesn’t turn out mushy/uncooked inside.
  • Tapioca flour. You need this to compliment the dryness of coconut flour, arrowroot would work too.
  • Cinnamon. Or spice it up with whatever you like.
  • Vanilla, baking powder, and salt.
Grain-Free Vegan Blueberry Waffles
Grain-Free Vegan Blueberry Waffles

Tips For Perfect Blueberry Waffles

  1. Don’t over-mix the batter, and let it rest for 5-10 minutes before cooking.
  2. Don’t hold back with the berries or cinnamon, go a little above the recipe amounts even.
  3. Don’t rush the cooking process, give them plenty of time to become crispy golden waffle beauties.
  4. Place the already cooked waffles on a pan (or cooling rack on top of a pan ideally) in the oven at its lowest temperature to keep them warm and crispy while you cook the rest.
  5. Maple syrup. You know what to do with it.
Grain-Free Vegan Blueberry Waffles

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Grain-Free Vegan Blueberry Waffles
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Grain-Free Vegan Blueberry Waffles

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 waffles 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: american
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Description

Easy, fluffy, one-bowl blueberry waffles with SunButter, cinnamon, coconut flour, and juicy berries for a yummy vegan grain-free breakfast!

Ingredients

Scale
  • 1/2 cup (120g) unsweetened applesauce
  • 1/2 cup (125g) No Sugar Added SunButter
  • 1/2 cup + 2 tbsp (90g) almond milk
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp (15g) coconut sugar (or sweetener of choice)
  • 1/4 cup (30g) coconut flour
  • 1/4 cup (30g) tapioca starch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup (60g) fresh blueberries

Instructions

  1. Whisk together applesauce, SunButter, almond milk, lemon juice, coconut sugar, and vanilla.
  2. Add flours, baking powder, cinnamon, and salt. Whisk until combined (it will be quite thick).
  3. Gently fold in the berries.
  4. Cook on a preheated waffle iron until fluffy and golden. 
  5. Top with SunButter, berries, maple syrup, etc. Enjoy!

Nutrition

  • Serving Size: 3 waffles

Keywords: gluten free, paleo, breakfast, brunch, easy, healthy, dairy free, coconut flour

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Grain-Free Vegan Blueberry Waffles

Spiced Chocolate Chip Cookie Brittle

· Natalie 10 Comments

Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice. Vegan and grain-free!

Spiced Chocolate Chip Cookie Brittle

SPONSORED BY SUNBUTTER

Not quite a cookie, but not exactly a bar, a little like cookie cake, inspired by brownie brittle, and more irresistible and gift-able than all of the above. This (sun)buttery cookie brittle if lightly spiced with cinnamon and cardamom, full of chocolate chips and walnuts like your favorite chocolate chip cookie, with a thin layer of melted semi-sweet on the bottom…if you decide not to share a single square I wouldn’t blame you.

Spiced Chocolate Chip Cookie Brittle

How To Make Chocolate Chip Cookie Brittle

There is no easier way to bake cookies than smushing the entire pan full of dough to the very corners and baking as one big cookie. It does take slightly longer to bake and cool, but you get to skip scooping and rolling and cutting.

Vegan Grain-Free Ingredients

  • SunButter. You know we love SunButter around here and it’s the oil-free secret that makes this cookie brittle so buttery and rich. Bonus points: because this is a cookie BRITTLE we don’t need baking soda, so no risk of your brittle turning green when it bakes. I used the No Sugar Added variety—unsweetened and lightly salted, so its perfect for baking!
  • Maple syrup. Agave or honey are fine too, but I think maple is especially holiday-y.
  • Vanilla and salt.
  • Spices. This was a last minute add that I do not regret. The spice is not overwhelming, it just adds a delicious subtle Christmasy-ness. I used cinnamon, ginger, and a little bit of cloves.
  • Flours. I tested with a few different flours, but to get that really crispy cookie texture almond flour + coconut flour came out on top.
  • Nuts/seeds. I went the classic cookie route with chopped walnuts, but pecans or hazelnuts would be delicious too. You could also stick with the sunflower theme and add seeds for crunch instead.
  • Chocolate chips. Mini works best for mixing in since its such a thin cookie, but any kind works for melting.
Spiced Chocolate Chip Cookie Brittle
Spiced Chocolate Chip Cookie Brittle
Spiced Chocolate Chip Cookie Brittle

Tips For Perfect Chocolate Chip Cookie Brittle

  1. Only fold half of the chocolate chips and nuts into the batter, save half for sprinkling on top after you press the dough into the pan. This is mostly for presentation purposes, taste is perfect either way.
  2. Use a quarter sheet pan or a 13×9″ baking pan, that size will yield the perfect cookie thickness with this amount of dough. And make sure to line with parchment paper first.
  3. Cool then flip VERY CAREFULLY. Or even chill for an hour or so before flipping on a cooling rack, coating the bottom side with chocolate, then carefully flip back over after the chocolate is set. Be gentle, we don’t want any accidental brittle breakage.
Spiced Chocolate Chip Cookie Brittle

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Spiced Chocolate Chip Cookie Brittle
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Spiced Chocolate Chip Cookie Brittle

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 15 pieces 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice. Vegan and grain-free!

Ingredients

Scale
  • 2/3 cup (170g) No Sugar Added SunButter
  • 1/2 cup (100g) maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 cup (30g) coconut flour 
  • 1 1/4 cup (150g) almond flour
  • 1/2 cup (60g) chopped nuts/seeds (walnuts used)
  • 1/3 cup (70g) mini chocolate chips
  • 1 cup (180g) chocolate chips, melted

Instructions

  1. Preheat oven to 350°F.
  2. Using a hand mixer, beat together SunButter, maple syrup, and vanilla.
  3. Add spices, salt, and flours. Mix again until combined.
  4. Fold in chopped nuts and mini chocolate chips.
  5. Line a pan (13×9″) with parchment paper, and press the dough firmly into the pan all the way to the edges. Sprinkle extra chocolate chips/nuts on top if desired.
  6. Bake 18-20 minutes or until edges are golden brown.
  7. Cool 30 minutes, then carefully flip onto a cooling rack. Refrigerate 1 hour upside down.
  8. Use an offset spatula to spread the melted chocolate on the bottom side of the bark. Refrigerate another 30 minutes or until chocolate is set.
  9. Cut or break into squares, and enjoy! Store leftovers in an airtight container (in the fridge is best!)

Keywords: gluten free, paleo, grain free, crispy, chocolate, easy, christmas, healthy, holiday, egg free, dairy free

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Spiced Chocolate Chip Cookie Brittle (vegan + paleo)

Turtle Thumbprint Cookies

· Natalie 3 Comments

Like the yummy chocolate pecan candy but COOKIE. Rich and fudgy vegan Turtle Thumbprint Cookies with a homemade vegan caramel center!

Vegan Turtle Thumbprint Cookies

SPONSORED BY MIYOKO’S

There is no chocolate candy named after a semi-aquatic reptile that I love more than chocolate pecan turtles. They are a perfect balance of crunch and gooey and chocolate. But here’s the thing. When you translate that delicious candy into a COOKIE, we get to add a fudgy chewy brownie-ish baked texture that just makes the whole bite next level yummy.

We’re also making our own vegan caramel from scratch (it’s easy, promise!) and there will be an opportunity to lick the very delicious cookie batter bowl (you wanna, promise! see scoop shot below), so there are many perks to cookie > candy turtles.

Turtle Thumbprint Cookies

The Yummiest Turtle Cookies

Chocolate, pecans, caramel—those are the essential turtle elements. So in thumbprint cookie form that translates to: chocolate cookie rolled in chopped pecans before baking then filled with caramel and drizzled in melted chocolate. Yes we are 2x the chocolate element, you read that right.

How To Make Homemade Vegan Caramel

Caramel is simple, and relatively simple to make vegan. You will need…

  • Instead of butter: Miyoko’s Cultured Vegan Butter
  • Instead of white sugar: cane sugar
  • Instead of heavy cream: vegan creamer or coconut milk
  • And instead of vanilla…well we’re still using vanilla
  • Optional extra salt if you lean SALTED caramel

Miyoko’s vegan butter has the creaminess of cashews and a yummy rich buttery flavor, which is why it works so well here. Many vegan butters are just made of oils and natural flavors, so when you melt them down you aren’t going to get the fatty richness and flavor you need for a caramel like this. One more sweet dessert reason to love Miyoko’s!

Melt the vegan butter, add sugar and creamer, simmer and stir until the color darkens and it begins to thicken, turn off heat and add vanilla. See, simple. I do recommend prepping this part the day before so it has plentyyyyy of time to cool, and then removing from the fridge when you start making the cookies so it can re-soften to the perfect plop-in-the-middle-of-a-cookie consistency.

Turtle Thumbprint Cookies

Ultra Rich Chocolate Pecan Cookies

This cookie batter is pretty straightforward—one bowl, vegan and gluten-free, sweetened with coconut sugar, and spreads beautifully when baked. To make the rolling in pecans part easier, I do recommend chilling for 30 minutes (I have also done the freezer for 15 move…works) after mixing. You will need…

  • Vegan butter. Just like in the caramel, I am using Miyoko’s Cultured Vegan Butter in the cookie batter. It creams together with coconut sugar to create the base for these cookies just as well as it melts into dreamy caramel. And it’s made with such good and simple ingredients, which I appreciate. It also adds a lot more flavor than oil would, and helps the cookies to spread perfectly. I did use the salted variety, but unsalted is fine too.
  • Coconut sugar. Brown sugar would work too, both have more moisture than white and makes these cookies extra rich.
  • Flax eggs. To help bind the cookies.
  • Gluten-free flour. Or all purpose if you are not gluten-free. I did test with cassava flour as well and they came out a bit too crumbly for me.
  • Cocoa powder.
  • Almond milk. Or any non-dairy milk you like.
  • Salt, baking soda, and vanilla.
  • Pecans. Finely chopped (or throw them in the blender on low for 10 seconds) for rolling the cookies in.

Turtle Thumbprint Cookies Step-By-Step

Turtle Thumbprint Cookies
Turtle Thumbprint Cookies
Turtle Thumbprint Cookies
Turtle Thumbprint Cookies
Turtle Thumbprint Cookies
Turtle Thumbprint Cookies
Turtle Thumbprint Cookies
Turtle Thumbprint Cookies
Turtle Thumbprint Cookies

It’s the holidays, we’re baking cookies, of course these are very shareable and made to be given as well as eaten. But I gotta say, that kitchen bite while the cookie is still a tad warm because you aren’t patient and the caramel is at peak gooey consistency and the chocolate drizzles are still melty enough to get your fingers messy…that’s THE bite.

https://feastingonfruit.com/vegan-linzer-cookies/

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Turtle Thumbprint Cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 1 hour
  • Chilling Time: 8 hours
  • Cook Time: 10
  • Total Time: 9 hours 10 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Like the yummy chocolate pecan candy but COOKIE. Rich and fudgy vegan Turtle Thumbprint Cookies with a homemade vegan caramel center!

Ingredients

Scale

Chocolate Pecan Cookies

  • 1/2 cup (112g) Miyokos vegan butter, softened
  • 1/2 cup (80g) coconut sugar
  • 2 flax eggs (2 tbsp flax meal + 6 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 cup (74g) gluten-free flour
  • 1/3 cup (33g) cocoa powder
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup (60g) non-dairy milk
  • 1 cup (140g) pecans, finely chopped

Vegan Caramel

  • 1/2 cup cane sugar
  • 1/4 cup Miyokos vegan butter
  • 2 tbsp non-dairy milk (coconut milk is best)
  • 1/2 tsp vanilla extract

Melted chocolate for drizzling on top

Instructions

Vegan Caramel

  1. Melt the vegan butter in a small saucepan.
  2. Add sugar and milk, and bring to a boil over medium heat.
  3. Simmer for 6-8 minutes stirring occasionally until it begins to thicken.
  4. Remove from heat, transfer to a jar, allow to cool 30 minutes then refrigerate overnight. Remove from the fridge before starting to prep the cookie batter to let it soften.

Chocolate Pecan Cookies

  1. Cream the softened vegan butter with the coconut sugar using a hand mixer.
  2. Add prepared flax eggs and vanilla. Beat again until combined.
  3. Add the flour, cocoa powder, baking soda, and salt. Mix to form a thick batter.
  4. Chill dough 30 minutes.
  5. Preheat the oven to 350°F.
  6. Remove dough from the freezer. Scoop/roll into balls (about 2 tbsp per cookie), then roll in chopped pecans to coat. 
  7. Arrange on a lined baking sheet and press lightly to flatten. Don’t overcrowd as they will spread, I recommend 6 per pan max.
  8. Use a teaspoon to make a depression in the middle of each cookie.
  9. Bake 10-12 minutes. Remove from the oven and immediately re-press the teaspoon in the middle of each before they cool to create a little “vessel” for the caramel.
  10. Cool cookies for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Fill each with a spoonful of vegan caramel, drizzle with melted chocolate, and enjoy!

Keywords: gluten free, christmas, holiday, chocolate, pecan, caramel, easy, healthy, dairy free

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Vegan Orange Cranberry Bundt Cake

· Natalie 16 Comments

A moist, fluffy, fruit-filled cake—this glazed orange cranberry bundt is vegan and gluten-free with a sweet citrus glaze. Perfect for the holidays!

Vegan Orange Cranberry Bundt Cake

SPONSORED BY NATURAL DELIGHTS

A fruit-flavored, fruit-sweetened batter with more fruit folded in and a subtly fruity glaze on top—we are truly FEASTING on fruit with this cake and it just makes my holiday heart so happy. Peppermint and gingerbread, MAKE WAY. Healthy-ish holiday-perfect Vegan Orange Cranberry Bundt Cake coming through.

Every time I bake a bundt cake I re-question why I ever bake cake cakes (non bundt that is). With a bundt you don’t have to divide batter between multiple pans, it bakes up better and fluffier and much more evenly than a loaf, you get to experience that moment of anxiety/awe when you finally flip it out and get to see your cake creation, and the glaze pools so majestically in all those sweet cake crevasses. Bundts are just better.

Vegan Orange Cranberry Bundt Cake

Deliciously Soft Citrusy Cranberry Cake

I read through quite a few orange-cran cake recipes before testing this one, and there are a few things I noticed: 1) some contain cinnamon, most do not, personally I like a little spice in there but it’s optional 2) most only have 1/4 to 1/2 cup orange juice for the while cake, which is just not enough citrus flavor for me and 3) you don’t want to over-cran the cake, this is not a blueberry muffin situation.

So with that in mind, here is what you will need for this deliciously soft, extra citrusy cake…

Vegan Gluten-Free Orange Cranberry Bundt Ingredients

  • Orange juice. And like I mentioned, we are not being shy with it. Fresh squeezed would be amazing! But it’s the holidays and LIFE, so bottled is fine too.
  • Medjool dates. If you know me at all you know I am turning to my trusted friends at Natural Delights for the sweetest freshest Medjool dates, of course. Whole or pitted is fine, just make sure you pit them before blending if they aren’t already. No other sweeteners required for this cake batter!
  • Almond milk. Or whatever non-dairy milk you prefer.
  • Tahini. Personally I love the tahini flavor with citrus, a really runny variety is best. If you are not a fan of tahini, I recommend one part nut butter to one part coconut oil instead.
  • Gluten-free flour. Or all purpose flour if you are not gluten-free.
  • Coconut flour. A little bit compliments the gluten-free flour to create a beautifully fluffy, non-squishy crumb.
  • Cinnamon. If you want. Or a dash of ginger or cardamom would be lovely too.
  • Cranberries. I used fresh, but frozen would be fine too.
  • Baking powder, baking soda, vanilla, and salt.
Vegan Orange Cranberry Bundt Cake
Vegan Orange Cranberry Bundt Cake

Tips For The Happiest Holiday Cake

  1. Measure by weight. I always always recommend using the gram measurements for the most precision. But especially during the holidays when the last thing you need is one more measuring cup to clean, break out the kitchen scale!
  2. Grease your bundt pan REALLY well because flipping your cake out and only getting 3/4 of your cake out is just a very un-cheery un-joyful moment.
  3. Cool the cake completely before glazing. Even overnight is fine, just wrap it up really well to prevent drying out.
  4. Pass a piece to all the humans you love in your life because everyone deserves a happy, sweet, citrusy berry slice.
Vegan Orange Cranberry Bundt Cake

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Vegan Orange Cranberry Bundt Cake
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Vegan Orange Cranberry Bundt Cake

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
Print Recipe

Description

A moist, fluffy, fruit-filled cake—this glazed orange cranberry bundt is vegan and gluten-free with a sweet citrus glaze. Perfect for the holidays!

Ingredients

Scale
  • 1 cup packed (~200g) Natural Delights Medool Dates, pitted
  • 1 1/2 cup (360g) orange juice
  • 1/2 cup (130g) runny tahini*
  • 1 1/4 cup (300g) almond milk
  • 1 tsp vanilla extract
  • 2 tbsp orange zest
  • 2 1/2 cups (300g) gluten-free flour
  • 1/4 cup (30g) coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Optional: 1 tsp cinnamon
  • 1 1/2 cups (140g) fresh cranberries

Orange Glaze (optional)

  • 2 cups powdered sugar
  • 2–3 tbsp orange juice

Instructions

  1. Preheat the oven to 350°F.
  2. Blend pitted Natural Delights Medool Dates with orange juice until smooth.
  3. Add tahini, almond milk, and vanilla. Blend again until combined.
  4. In a bowl, whisk together flours, orange zest, baking powder, baking soda, and salt.
  5. Add the wet ingredients and stir until combined with no lumps.
  6. Transfer to a well greased bundt pan (10 cup capacity). Smooth the top with a spatula.
  7. Bake 45-50 minutes until edges are browned and a toothpick comes out clean.
  8. Cool 15 minutes before flipping on a cooling rack to cool completely.
  9. For the glaze, whisk orange juice into the powdered sugar adding more orange juice if needed to get a thick but drizzle-able consistency.
  10. Drizzle glaze on cooled cake, slice, and serve.

Notes

*If you want to use another nut butter, use 1/4 cup nut/seed butter of choice and 1/4 cup coconut oil

Keywords: gluten free, holiday, christmas, healthy, dairy free, sugar free, healthy, cake

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Vegan Orange Cranberry Bundt Cake

Vegan Butterscotch Pudding

· Natalie 9 Comments

Rich, silky, salty-sweet Vegan Butterscotch Pudding. Made with coconut sugar and vegan butter for an easy healthier holiday indulgence!

Vegan Butterscotch Pudding

SPONSORED BY MIYOKO’S

In the season of all things cookie, I am here to disrupt the baking with a creamy, oven-off, no crumbs to clean up dessert that is so so decadent and somehow—despite the BUTTER portion of the name—completely dairy-free.

Butterscotch pudding has a very long, very un-vegan, very high standards history in my house, so I gotta say I wasn’t sure how this was going to go. But first taste test spoonful still warm from the pot…HELLO. We did it. Mission accomplished. Is this maybe possibly…better than the original?!

Vegan Butterscotch Pudding

How To Make Decadent Dairy-Free Butterscotch Pudding

Its a pretty simple concept to start with—brown sugar, butter, eggs, milk, vanilla. But about half that ingredient list isn’t quite the vegan/healthier style I was going for, so we have some swapping to do.

Ingredients You’ll Need

  • Coconut sugar. You could stick with brown sugar, I almost did too, but last second decision I decide to swap to coconut sugar and it worked and caramelized beautifully.
  • Non-dairy milk. Typically butterscotch pudding is made with a mix of whole milk and heavy cream, so instead we’re using oat milk plus coconut cream. Feel free to swap the oat milk for almond or soy or whatever you like.
  • Tapioca starch. Instead of eggs, we are making a starch slurry with a quarter of the milk and a few tablespoons of tapioca to thicken this pudding. Arrowroot or cornstarch will work just as well.
  • Vanilla, salt, and water. All essential, all already vegan.
  • Vegan butter. As the title would suggest this is a key ingredient and flavor, and I am so grateful for my friends at Miyoko’s Creamery for creating a vegan butter out of cashews and coconut that has REAL flavor. I’ll get more into why I love butter this in a moment…
  • Booze. Bourbon or scotch are typically used for butterscotch pudding. This is an optional addition if you are feeling extra festive, tastes delicious without too!
Vegan Butterscotch Pudding
Vegan Butterscotch Pudding
Vegan Butterscotch Pudding
Vegan Butterscotch Pudding
Vegan Butterscotch Pudding
Vegan Butterscotch Pudding

My Go-To Vegan Butter

I’ve been using Miyoko’s vegan butter for a while in baking and cooking, I’ve even got my mom seeking it out at her grocery store now. There are many reasons I love and choose it…

  1. The ingredients: Coconut oil, cashew milk, water, sunflower oil, nothing weird I can’t pronounce…um yes please! Plus it’s all organic, and actually cultured instead of just a hodgepodge of hydrogenated oils.
  2. The consistency: I’ve baked with a few different vegan butters, and some of them soften/melt way too fast and don’t work well for creaming into a batter. This one holds it’s shape and creams together with sugar beautifully, plus it also melts and spreads really well (P.S. they make a spreadable OATMILK (!!) variety that I love too).
  3. The flavor: No natural flavors! It simply tastes like what it is and what it is is delicious and so buttery. I used the unsalted variety for this recipe, but I’ve made vegan risotto and cauliflower alfredo sauce and all sorts of savory stuff with the salted kind too.
Vegan Butterscotch Pudding

Tips For The Perfect Pudding

This is not a long or complicated recipe, but it does require a bit of babysitting to make sure it doesn’t burn or clump or bubble over. So watch and whisk frequently while it’s on the stove. I also really recommend you use a richer milk like coconut milk or cashew cream for at least half of the milk amount to get the creamiest consistency. Chilling long enough (overnight is ideal!) is important for the creamiest possible pudding too.

And while technically optional, coconut whipped cream and a drizzle of homemade caramel on top really do hit the spot.

Vegan Butterscotch Pudding

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Vegan Butterscotch Pudding

★★ 2 from 1 review
  • Author: Natalie
  • Prep Time: 20 minutes
  • Chilling Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 4 servings 1x
  • Category: pudding
  • Method: stovetop
  • Cuisine: american
Print Recipe

Description

Rich, silky, salty-sweet Vegan Butterscotch Pudding. Made with coconut sugar and dairy-free butter for an easy healthier holiday indulgence!

Ingredients

Scale
  • 2 cups nondairy milk (I used half oat milk, half full-fat coconut milk)
  • 2 tbsp (15g) tapioca starch (arrowroot or cornstarch are fine too)
  • 1/2 tsp salt
  • 3/4 cup (120g) coconut sugar or brown sugar
  • 2 tbsp water
  • 1/4 cup (56g) Miyoko’s Creamy Cultured Unsalted Vegan Butter
  • 1 tsp vanilla extract
  • Optional: 1 tbsp bourbon

Instructions

  1. Whisk tapioca starch into 1/2 cup of the milk. Set aside.
  2. Combine coconut sugar, water, and salt in a saucepan. Cook 3-4 minutes over medium heat until it begins to bubble and sugar is dissolved.
  3. Add 1 1/2 cup milk, bring to a boil.
  4. Once boiling, turn heat to low and pour in tapioca starch + milk mixture whisking vigorously as you pour. Cook another 1-2 minutes whisking frequently until thick.
  5. Turn off heat. Add vegan butter, vanilla, and bourbon. Whisk until butter is completely melted.
  6. Cool 5-10 minutes, then divide into glasses, and cover each with plastic wrap (touching the top surface of the pudding). 
  7. Refrigerate at least 4 hours.
  8. Top with coconut whipped cream, and serve.

Keywords: dairy free, holiday, christmas, caramel, pudding, custard, easy, healthy, gluten free

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Vegan Butterscotch Pudding