Butterscotch Pudding (Dairy-Free, Egg-Free, Vegan)


  • 3 T. corn starch
  • ¾ cups dark brown sugar, packed
  • 1/8 t. salt
  • 2 ¼ cups unsweetened plain almond milk, divided
  • 1 T. dairy-free soy margarine, softened
  • 1 t. vanilla

1. Gather all of your ingredients. (Puddings cook quickly, so it's best to have everything you need measured and at hand.) You will also need a small saucepan and a wooden spoon or wire whisk for stirring. 2. In a small saucepan off heat, combine the corn starch, sugar and salt until well mixed....

View full recipe at SpringPad


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