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Jar of Vegan Butterscotch Pudding with Whipped Topping and Nutmeg, Second Jar, Strawberries and Napkin in the Background
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4.82 from 11 votes

Vegan Butterscotch Pudding

Creamy sweet butterscotch pudding just like grandma used to make...but vegan! This easy pudding is loaded with flavor and super easy to make.
Prep Time10 minutes
Cook Time10 minutes
Chill time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 245kcal
Author: Alissa Saenz

Ingredients

  • 1 ½ cups unflavored and unsweetened non-dairy milk, chilled
  • ¼ cup cornstarch
  • ⅔ 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)
US Customary - Metric

Instructions

  • Whisk the non-dairy milk and cornstarch together in a small bowl or liquid measuring cup. Set the mixture aside.
  • Whisk the brown sugar, salt, and water together in a medium saucepan.
  • 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.
  • 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.
  • Remove the pot from heat and whisk in the butter, whiskey, vanilla, and turmeric, if using.
  • Let the pudding cool for a bit. Taste-test it and add more salt if you like.
  • Transfer the pudding to serving containers and cover them tightly. Chill until the pudding is fully set, about 3 hours.
  • Serve.

Nutrition

Serving: 0.5cups | Calories: 245kcal | Carbohydrates: 23.1g | Protein: 1.2g | Fat: 15.7g | Saturated Fat: 10.2g | Sodium: 208mg | Potassium: 137mg | Fiber: 1.1g | Sugar: 17.1g | Calcium: 133mg | Iron: 1mg