Vegan Butterscotch Pudding
Indulge in the creamy decadence of Vegan Butterscotch Pudding, a plant-based twist on the classic dessert that’s as rich and luscious as the original. This easy, dairy-free recipe features velvety coconut cream and unsweetened almond milk as its base, paired with the deep, caramel-like sweetness of dark brown sugar. Thickened to perfection with cornstarch, it boasts a silky-smooth texture that’s sure to satisfy any sweet tooth. Infused with vanilla extract and a touch of salt for balance, this pudding is finished with a hint of vegan butter for an extra layer of indulgence. Ready in just 30 minutes and chilled to dreamy perfection, it makes an elegant end to any meal. Perfect for vegans, dairy-free eaters, or anyone looking for a modern twist on butterscotch pudding, serve it with coconut whipped cream or a sprinkle of sea salt for added flair!
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Recipe Information
Ingredients
- 1 cup coconut cream
- 2 cups unsweetened almond milk
- 0.75 cup dark brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons vegan butter
Instructions
In a medium saucepan, combine the coconut cream and almond milk over medium heat. Stir occasionally until the mixture is warm but not boiling.
Add the dark brown sugar and salt to the saucepan, stirring continuously until the sugar is fully dissolved and the mixture starts to simmer.
In a small bowl, whisk together the cornstarch with a little bit of the warm almond milk mixture to form a smooth slurry.
Gradually pour the cornstarch slurry back into the saucepan, whisking constantly to prevent lumps.
Continue to cook the mixture over medium heat, stirring often, until it thickens and begins to bubble, approximately 3-5 minutes post addition.
Remove the saucepan from the heat and stir in the vegan butter and vanilla extract until fully incorporated.
Pour the pudding into serving bowls or ramekins and allow it to cool to room temperature.
Once cooled, cover the puddings with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 2 hours until fully set.
Serve chilled. Optionally, garnish with a sprinkle of sea salt or a dollop of coconut whipped cream before serving.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 327.1 g | 119% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 296.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1002 mg | 77% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
