![]() ![]() As the title would suggest this is a key ingredient and flavor, and I am so grateful for my friends at Miyoko’s Creamery for creating a vegan butter out of cashews and coconut that has REAL flavor. Arrowroot or cornstarch will work just as well. Instead of eggs, we are making a starch slurry with a quarter of the milk and a few tablespoons of tapioca to thicken this pudding. Feel free to swap the oat milk for almond or soy or whatever you like. Typically butterscotch pudding is made with a mix of whole milk and heavy cream, so instead we’re using oat milk plus coconut cream. You could stick with brown sugar, I almost did too, but last second decision I decide to swap to coconut sugar and it worked and caramelized beautifully. But about half that ingredient list isn’t quite the vegan/healthier style I was going for, so we have some swapping to do. Its a pretty simple concept to start with-brown sugar, butter, eggs, milk, vanilla. Is this maybe possibly…better than the original?! How To Make Decadent Dairy-Free Butterscotch Pudding But first taste test spoonful still warm from the pot…HELLO. ![]() In the season of all things cookie, I am here to disrupt the baking with a creamy, oven-off, no crumbs to clean up dessert that is so so decadent and somehow-despite the BUTTER portion of the name-completely dairy-free.īutterscotch pudding has a very long, very un-vegan, very high standards history in my house, so I gotta say I wasn’t sure how this was going to go. Made with coconut sugar and vegan butter for an easy healthier holiday indulgence! SPONSORED BY MIYOKO’S Rich, silky, salty-sweet Vegan Butterscotch Pudding. ![]()
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