This easy homemade Vegan Butterscotch Pudding is made with pantry staples and comes together in minutes!
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
This sweet and creamy Vegan Butterscotch Pudding is sure to be a hit. It is perfect for bag lunches or as an after-school snack.
Butterscotch is made from brown sugar and butter. For this recipe, I used brown sugar and vegan butter.
To thicken it I used tapioca flour. You would never know from the taste that it is vegan!
My Vegan Chocolate Pudding is made with tapioca flour as well. A sugar-free pudding to try is my Silken Tofu Chocolate Pudding recipe.
Jump to:
❤️ Why You'll Love It
- It's an easy pudding recipe made with simple ingredients.
- It is sweet, rich, and creamy.
🧾 Ingredients
- Almond milk: I used unsweetened almond milk. You could use cashew milk, soy milk, oat milk, rice milk, or any dairy-free milk you like, but I do not recommend homemade non-dairy milk because they can separate.
- Dark brown sugar: Adds the caramel flavor. You could also use coconut sugar.
- Tapioca flour: For thickening. Do not get cassava flour! Cassava flour is made up of the whole root, whereas tapioca flour is made up only of the starchy part. You could also use arrowroot flour or corn starch.
- Vanilla extract: Enhances flavors. Vanilla bean or vanilla bean paste would also taste great.
- Vegan butter: Adds to the caramel flavor.
- Salt: Enhances sweetness. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
5 Secrets to Vegan Cooking
Free 5 Part Email Series to Elevate Your Vegan Cooking
We respect your privacy. Unsubscribe at any time.
🔪 Instructions
Step 1: Whisk tapioca flour and a little almond milk in a medium bowl. Set aside.
Step 2: In a medium saucepan, add almond milk. Bring to a simmer.
Step 3: Add brown sugar and the rest of the almond milk. Cook on medium heat until brown sugar is dissolved, stirring constantly so that the brown sugar doesn't stick to the pan.
Step 4: Add vegan butter, and cook until it's melted.
Step 5: Add vanilla extract and salt. Stir.
Step 6: Add the tapioca mixture. Stir.
Step 7: Simmer until thickened, about 2-3 more minutes.
Step 8: Let the pudding cool to room temperature and pour into ramekins. Place in the refrigerator to chill. Place plastic wrap on the surface of the pudding, if desired.
💭 Tips
- If you don't have tapioca flour, you could use arrowroot powder or cornstarch. I've made this with arrowroot powder and used the same amount. I could not test this with cornstarch because I have a corn intolerance, but it should work just fine.
- Any plant-based milk will work for this recipe. I used unsweetened almond milk, coconut milk (from a carton), and soy milk.
- I do not recommend homemade almond milk or any other homemade plant-based milk since they are usually thinner than store-bought and tend to separate.
- After adding the tapioca flour to the boiling mixture, do not cook it for too long. It actually will break down and thin out. It only needs a few minutes to thicken.
- The same goes for stirring vigorously, either during cooking or afterward. The tapioca flour will break down and the pudding will thin out. Tapioca flour is pretty touchy, but the more you work with it, the easier it becomes.
- This pudding will thicken as it cools.
👩🏻🍳 Recipe FAQs
This homemade pudding recipe will last 5 days in an airtight container in the fridge.
Other Dairy-Free Puddings
If you tried this Vegan Butterscotch Pudding Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Butterscotch Pudding
Ingredients
- 4 cups unsweetened almond milk divided
- 1 cup brown sugar
- 6 tablespoons tapioca flour
- 2 teaspoons vanilla extract
- 1 tablespoon vegan butter
- Pinch salt
Instructions
- In a small bowl, pour 1 cup unsweetened almond milk and tapioca flour. Whisk until tapioca flour is dissolved. Set aside.
- In a saucepan, add 3 cups unsweetened almond milk. Bring to a simmer, then add brown sugar. Cook on medium heat until brown sugar is dissolved, stirring constantly so it doesn't stick to pan.
- Add vegan butter, and cook until melted. Then add vanilla extract and salt.
- Add tapioca mixture and simmer for a few minutes, or until thickened.
- Let cool and pour into ramekins and place in the fridge.
Notes
- After adding the tapioca flour to the pan, do not cook it for too long. It actually will break down and thin out. It only needs a few minutes to thicken.
- The same goes for stirring vigorously, either during cooking or afterward. The tapioca flour will break down and the pudding will thin out. Tapioca flour is pretty touchy, but the more you work with it, the easier it becomes.
- This pudding will thicken as it cools.
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Grace says
I read this too quickly and thought you had said I COULD use cassava flour as a substitute 😂 woops
Melissa says
I gave it 5 stars because it did turn to a nice pudding but I tried and used coconut sugar vs brown sugar—the taste was just too off—so I don’t know how it would’ve tasted w the correct recipe—beautiful pudding though
Willow Moon says
I haven't tried it with coconut sugar, but if you try it again with brown sugar, I think you'll be pleased with the taste!