Because we love all things butterscotch, but we’re also working on a plant-forward lifestyle, here’s out
version of butterscotch pudding without dairy! Give it a whirl, and don’t forget to post your creation
online and tag us so we can see how you did.
INGREDIENTS:
1 ½ cups of unsweetened almond milk.
¼ cup cornstarch
2/3 cup brown sugar
¼ tps salt
3 tbsp water
1 cup full-fat coconut milk
3 tbsp vegan butter (we like this one by Earth Balance)
1 tps vanilla
INSTRUCTIONS:
Whisk the almond milk and cornstarch and set aside.
In a medium pan, whisk the brown sugar, salt and water. Simmer on medium heat for about 5 mins.
Whisk in the coconut milk, then the cornstarch/almond milk mixture.
Whisk frequently until the mixture starts to thicken.
Remove from heat, then whisk in the butter and vanilla.
Transfer to pudding cups and chill about 3 hrs until completely set.
Top with vegan whipped cream or serve with a healthy scoop of NO BULL Sea Salt Caramel Dairy-free ice
cream.