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Saturday, August 6, 2011

How To Make Vegan Butterscotch Pudding


3/4 cup brown sugar
3 1/2 tablespoon of cornstarch
1/4 teaspoon of fine salt
2 cups non-dairy milk (I used almond)
2 tablespoons margarine
1 teaspoon vanilla


1. Mix the sugar, cornstarch and salt in a saucepan, slowly add about 1 cup of the milk and put it on medium-high on your stove top.
2. Whisk once in a while for the next few minutes, and pour the rest of the milk slowly.

3. Once the pudding is almost thickened up to your desired consistency, stir in the margarine and vanilla.

4. If you like your pudding warm, let it cool in the pot for 10 minutes or if you like it cold, chill for an hour or 2.


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