Low Sodium Vegan Butterscotch Pudding

Total time2 hr 25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

¾ cup packed dark brown sugar
Domino Premium Pure Cane Dark Brown Sugar - 2 LB C&H Premium Pure Cane Dark Brown Sugar Bag - 2 LB Domino Dark Brown Sugar Kroger Dark Brown Sugar C&H Dark Brown Sugar
See all
3 tbsp vegan butter
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 can (13.5 oz) full-fat coconut milk
1 cup plain unsweetened oat milk
Chef's tip
Use the same amount of plain, unsweetened soy milk.
3 tbsp cornstarch
1 tsp pure vanilla extract

For serving

flaky sea salt, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a medium saucepan, combine the dark brown sugar, vegan butter, and fine sea salt over medium heat. Cook, stirring constantly, until the butter melts and the mixture bubbles and smells deeply caramelized, about 3–4 minutes.
2
In a small bowl or measuring cup, whisk together the oat milk and cornstarch until the cornstarch is fully dissolved with no lumps.

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