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

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

In a small bowl, pour 1 cup unsweetened almond milk and tapioca flour. Whisk until tapioca flour is dissolved. Set aside.

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 until brown sugar is dissolved, stirring constantly so it doesn't stick to pan.

In a saucepan, add 3 cups unsweetened almond milk. Bring to a simmer, then add brown sugar. Cook 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.

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.

Let cool and pour into ramekins and place in the fridge.

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