Eosinophilic Esophagitis Friendly Vegan Butterscotch Pudding

Total time2 hr 25 min

Prep time10 min

Cook time15 min

Eosinophilic Esophagitis Friendly Vegan Butterscotch Pudding

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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
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3 tbsp vegan butter
¼ tsp fine sea salt
1 can (13.5 oz) full-fat coconut milk
1 cup plain unsweetened oat milk
3 tbsp cornstarch
1 tsp pure vanilla extract

For serving

flaky sea salt, for serving (optional)

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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