Red Meat Allergy Friendly Vegan Butterscotch Pudding
Total time2 hr 25 min
Prep time10 min
Cook time15 min
4.5(26)
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Learn more →Ingredients
4 servings
- ¾ cup packed dark brown sugar
- 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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