Vegan Butterscotch Pudding
Rich, deeply caramelized butterscotch pudding is one of those desserts that feels indulgent and nostalgic all at once — and this version delivers every bit of that comfort without a drop of dairy. The magic comes from a combination of full-fat coconut milk and plain unsweetened oat milk, which together create a luscious, creamy base that sets up beautifully in the fridge. Dark brown sugar and vegan butter are cooked together until the mixture bubbles and smells like pure caramel, building the kind of deep, toffee-like flavor that makes this pudding genuinely hard to stop eating. Cornstarch does the thickening work here, so the whole thing comes together in one saucepan with no eggs, no cream, and no fuss. A splash of pure vanilla stirred in at the end rounds out the flavor, and an optional pinch of flaky sea salt on top adds that perfect sweet-salty finish. Each batch makes four generous servings, and since they chill right in individual ramekins or glasses, they're just as easy to prep ahead for a dinner party as they are for a quiet weeknight treat.
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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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