Butterscotch pudding is traditionally prepared with brown sugar, vanilla, milk (or cream), eggs and butter, but this dairy-free version cuts down on the calories and fat significantly while still keeping a rich texture and butterscotch flavor. This pudding makes a nice and easy weeknight dessert, lunchbox sweet or afterschool treat.
Serves 4
- 3 T. corn starch
- ¾ cups dark brown sugar, packed
- 1/8 t. salt
- 2 ¼ cups unsweetened plain almond milk, divided
- 1 T. dairy-free soy margarine, softened
- 1 t. vanilla
1. In a small saucepan off heat, combine the corn starch, sugar and salt. Add ¼ cup of almond milk and place the sauce pan over medium-low heat, mixing well to dissolve the corn starch and sugar.
2. Add the remaining almond milk, stirring constantly until mixture thickens, about 3 minutes. Remove the pan from heat and whisk in the soy margarine and vanilla until completely incorporated. Transfer pudding to a heatproof dish, place plastic wrap directly on the surface of the pudding (this will prevent a skin from forming), and chill in the refrigerator at least 3 hours before serving. Serve cold.
