Deep caramel notes come from brown sugar melted with vegan butter until it turns rich and glossy, then whisked into a silky blend of full-fat coconut milk and oat milk. A simple cornstarch slurry thickens everything into a spoon-coating, lusciously smooth pudding with a warm vanilla finish. After a quick chill, it sets into individual ramekins with that classic wobbly, custard-like texture everyone loves in a butterscotch pudding. A flurry of flaky sea salt on top plays beautifully against the sweetness, giving each bite a little contrast. It's an easy make-ahead dessert that's a genuinely solid choice for an egg free spread, no fuss required.
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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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