Dairy-Free, Vegan Butterscotch Pudding
For dairy-free kids and lactose-free adults alike, this butterscotch pudding recipe is a creamy non-dairy treat that's easy and inexpensive to make.
- Serves: 4 persons
- 3tbsp. cornstarch
- ¾cups dark brown sugar, packed
- ⅛tsp. salt
- 2 ¼cups unsweetened plain almond milk, divided
- 1tbsp. dairy-free soy margarine softened
- 1tsp. vanilla
Step 1Gather all of your ingredients. (Puddings cook quickly, so it's best to have everything you need measured and at hand.) You will also need a small saucepan and a wooden spoon or wire whisk for stirring.
Step 2In a small saucepan off the heat, combine the cornstarch, sugar, and salt until well mixed. Add 1/4 cup of almond milk (or another dairy-free milk alternative) and place the saucepan over medium-low heat, mixing well to dissolve the cornstarch and sugar.
Step 3Add the remaining two cups almond milk, stirring constantly until mixture thickens for about 3 minutes. Remove the pan from heat and whisk in the soy margarine and vanilla until completely incorporated. 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 for at least 3 hours before serving. Serve cold.