Butterscotch Pudding (Dairy-Free, Egg-Free, Vegan) Butterscotch pudding is traditionally prepared with brown sugar, vanilla, milk (or cream), eggs and butter, but this dairy-free (and vegan!) 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 after school treat. (For lunchbox desserts, after the pudding has cooled and chilled completely, Portion the pudding into individual sealable cups for easy, grab and go homemade sweets. For a richer pudding with a nutty flavor, use coconut milk in place of the almond milk in this recipe. 3 tablespoons/45g cornstarch ¾ cups/165g dark brown sugar, packed 1/8 teaspoon/.5ml salt 2 ¼ cups/560ml unsweetened plain almond milk, divided 1 tablespoon/15g vegan soy free margarine, softened 1 teaspoon.5ml vanilla Gather all of your ingredients. (Puddings cook quickly, so it's best to have everything you need
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