Dairy-Free, Vegan Butterscotch Pudding
A creamy non-dairy butterscotch pudding offers an easy and inexpensive treat suitable for all.
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Instructions
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In a small saucepan, combine cornstarch, sugar, and salt until well mixed.
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Add 1/4 cup almond milk and place over medium-low heat, mixing to dissolve the cornstarch and sugar.
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Stir in the remaining two cups almond milk, continuing to stir constantly for about 3 minutes until the mixture thickens.
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Remove from heat, then whisk in soy margarine and vanilla until fully incorporated.
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Transfer the pudding to a heatproof dish, cover the surface directly with plastic wrap, and chill for at least 3 hours before serving.
Nutritional Info (per serving)
Calories:
213 kcal
Carbohydrate:
44 g
Cholesterol:
0 mg
Fiber:
0 g
Protein:
1 g
Saturated Fat:
1 g
Sodium:
119 mg
Sugar:
37 g
Fat:
4 g
Unsaturated Fat:
0 g