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5 from 3 votes
Jar of Vegan Butterscotch Pudding with Whipped Topping and Nutmeg, Second Jar, Strawberries and Napkin in the Background
Vegan Butterscotch Pudding
Prep Time
10 mins
Cook Time
10 mins
Chill time
4 hrs
Total Time
4 hrs 20 mins
 

Creamy sweet butterscotch pudding just like grandma used to make...but vegan! This easy pudding is loaded with flavor and super easy to make.

Course: Dessert
Cuisine: American
Servings: 6
Calories: 245 kcal
Author: Alissa Saenz
Ingredients
  • 1 ½ cups unflavored and unsweetened non-dairy milk, chilled
  • ¼ cup cornstarch
  • cup organic brown sugar
  • ¼ teaspoon salt, plus more to taste
  • 3 tablespoons water
  • 1 cup full-fat coconut milk
  • 3 tablespoons vegan butter
  • 2 tablespoons whiskey (optional)
  • 1 teaspoon vanilla extract
  • Pinch turmeric (optional)
Instructions
  1. Whisk the non-dairy milk and cornstarch together in a small bowl or liquid measuring cup. Set the mixture aside.

  2. Whisk the brown sugar, salt, and water together in a medium saucepan.

  3. Place the saucepan over medium heat and bring the mixture to a simmer. Lower the heat if needed and let it simmer, uncovered and without stirring, for 5 minutes.

  4. Whisk in the coconut milk, followed by the cornstarch mixture. Bring everything back up to a simmer and let it cook, whisking frequently, for a minute or two, until it thickens up.

  5. Remove the pot from heat and whisk in the butter, whiskey, vanilla, and turmeric, if using.

  6. Let the pudding cool for a bit. Taste-test it and add more salt if you like.

  7. Transfer the pudding to serving containers and cover them tightly. Chill until the pudding is fully set, about 3 hours.

  8. Serve.

Nutrition Facts
Vegan Butterscotch Pudding
Amount Per Serving (0.5 cups)
Calories 245 Calories from Fat 141
% Daily Value*
Fat 15.7g24%
Saturated Fat 10.2g51%
Sodium 208mg9%
Potassium 137mg4%
Carbohydrates 23.1g8%
Fiber 1.1g4%
Sugar 17.1g19%
Protein 1.2g2%
Calcium 133mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.