Rich, silky, salty-sweet Vegan Butterscotch Pudding. Made with coconut sugar and vegan butter for an easy healthier holiday indulgence!
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?!
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!
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…
- 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.
- 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).
- 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.
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.
More Delicious Spoon-Worthy Desserts
- 3 Ingredient Chocolate Pots
- Vegan Pumpkin Mousse
- Bananas Foster Chia Pudding
- Peppermint Hot Chocolate Mousse
Rich, silky, salty-sweet Vegan Butterscotch Pudding. Made with coconut sugar and dairy-free butter for an easy healthier holiday indulgence!
- 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
- Whisk tapioca starch into 1/2 cup of the milk. Set aside.
- 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.
- Add 1 1/2 cup milk, bring to a boil.
- 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.
- Turn off heat. Add vegan butter, vanilla, and bourbon. Whisk until butter is completely melted.
- Cool 5-10 minutes, then divide into glasses, and cover each with plastic wrap (touching the top surface of the pudding).
- Refrigerate at least 4 hours.
- Top with coconut whipped cream, and serve.
Keywords: dairy free, holiday, christmas, caramel, pudding, custard, easy, healthy, gluten free