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
- 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