Deep caramel flavor is the whole point here, built from dark brown sugar cooked down with a pinch of salt until it turns rich and fragrant before full-fat coconut milk and plain oat milk join the pot. A quick cornstarch slurry thickens everything into a glossy, spoon-coating pudding with zero eggs to fuss over on the stovetop. Once strained silky-smooth and chilled in individual ramekins, each one sets up thick, creamy, and deeply butterscotch-forward. A flaky sea salt finish right before serving gives it that sweet-salty contrast that makes butterscotch so craveable. This one's an easy make-ahead dessert to keep on hand, and it's a genuinely solid pick for a dairy free spread.
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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.
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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