Dairy Free Vegan Butterscotch Pudding Recipe

Haven’t tried this yet, but I do like a good pudding

Ingredients:

  • 3 T. corn starch
  • ¾ cups dark brown sugar, packed
  • 1/8 t. salt
  • 2 ¼ cups unsweetened plain almond milk, divided
  • 1 T. dairy-free soy margarine, softened
  • 1 t. vanilla

Preparation:

  1. In a small saucepan off heat, combine the corn starch, sugar and salt.
  2. Add ¼ cup of almond milk
  3. place the sauce pan over medium-low heat, mixing well to dissolve the corn starch and sugar.
  4. Add the remaining almond milk, stirring constantly until mixture thickens, about 3 minutes.
  5. Remove the pan from heat
  6. whisk in the soy margarine and vanilla until completely incorporated.
  7. Transfer pudding to a heatproof dish, place plastic wrap directly on the surface of the pudding (this will prevent a skin from forming), and chill in the refrigerator at least 3 hours before serving. Serve cold.
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