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Vegan Butterscotch Pudding

  • 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


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


  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