Homemade Butterscotch Pudding (Vegan)
There’s something amazing about caramelized sugar- sweet, rich, and flavorful, although it’s still just sugar it’s flavor is elevated far beyond that. Add a touch of rum, and you’ve created a flavor combination that just won’t quit. This butterscotch pudding takes advantage of the complexities of toasted sugar- while using only 5 ingredients (plus salt and water) this homemade pudding manages to create a deep and complex sweet flavor profile, while maintaining the smooth, silky, firm yet jiggly texture that is pudding. Plus it’s vegan- no eggs, no milk, just a whole lot of vegan butterscotch pudding goodness. Top with nuts or fruit for pops of flavor and texture, or eat it as is- just make sure you eat it!
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Homemade Pudding- The Basic Cooking Principals
Pudding (at least in the United States) is a term that is used to describe a sweet, custard-like dessert, typically made with cows milk and thickened with starches or gelatin and sometimes eggs. For this butterscotch pudding we’re using the same basic principals as a non-vegan pudding, and using cornstarch to thicken our pudding. The first step involves caramelizing the sugar, which we do by mixing water and brown sugar, along with a little salt, heating to a bubble, and not stirring it. That not stirring it part has to be the hardest, but make sure not to or you’ll cause crystals to form. After letting the sugar brown for about 8 minutes, mix in the vegan milk and whisk well. It will clump up at first, but as the milk heats the sugar will integrate well. Next the vanilla and cornstarch, and whisk until it thickens. This always takes longer than I expect, so be patient. One minute you’ll be whisking milk, the next you’ll be pushing your way through homemade pudding. Once it’s thickened, add a little rum and whisk for another 3 or so minutes, just to make sure your pudding is thick enough. From there it’s into the fridge, where it will set. Give yourself a minimum of 30 minutes, although it will set better if you allow for a couple hours.
More of a visual learner? Take a peek at our video!
Dairy-Free Pudding-No milk or eggs in this butterscotch!
When I first got it in my mind to make butterscotch pudding, I wasn’t surprised to see that most of the recipes out there used milk and heavy cream. I was a little surprised to learn that they also included egg yolk. While the trend was a more complicated, multi-step process, I had a hunch it could be done more simply. This dairy-free pudding only uses 5 ingredients aside from the water and salt, and can all be done in one pot. And my hunch was right- this butterscotch pudding is totally delicious without egg yolks and heavy cream, and is so simple that almost anyone should be able to whip it up. This vegan butterscotch pudding is also much lower in fat than the dairy-filled varieties.
Is Brown Sugar Vegan? Yes and No.
Brown sugar is a mix between white sugar and molasses. Because of that it has those rich, dark, molasses notes that are a perfect starting place for our butterscotch pudding. However a lot of sugar isn’t actually vegan, because it’s bleached with animal bones (I’ve heard this is more of a U.S. problem, so if you’re not from the States you might be fine). So even though bones are used to make white sugar extra white, the same process is often used in brown sugar, before the molasses is added. Pointless, I know, and the only way around it is to find a company that doesn’t use bone char. Organic varieties are generally a safer option, and Bob’s Red Mill is one I like to use.
Homemade Pudding vs. Store-bought
Buying pudding cups at the store can be pretty tempting, as they’re inexpensive and easy to find, but I don’t really recommend it. Aside from the fact that you’re unlikely to find them vegan (milk, gelatin), homemade pudding is easy to make and much more delicious. Since your homemade version isn’t filled with preservatives, they’re likely a good bit healthier too. And since this pudding uses fairly simple and cheap ingredients (aside from a few teaspoons of rum), you might end up saving money. You’ll most definitely end up saving plastic, so good on you for eliminating waste!
Try One of these Other Great Homemade Desserts!
- Golden Milk Turmeric Vegan Cinnamon Rolls
- Maple Walnut Vegan Biscotti
- No-Bake Chocolate Espresso Fudge Cake
- Simple Vegan Lemon Cake with Coconut and Almonds
- Stout, Pecan and Ginger Bread (Vegan)
Homemade Butterscotch Pudding (Vegan)
Ingredients
- ½ cup brown sugar
- ¼ cup water
- ¼ tsp. salt
- 2 cups soymilk (or other vegan milk)
- ¼ cup cornstarch
- 1 tsp. vanilla extract
- 2 tsp. rum
Instructions
- Combine the brown sugar, water, and salt in a medium sized saucepan. Stir well, then raise the heat to medium high. Allow to bubble without stirring, letting the sugar brown for about 8 minutes.
- Lower the heat to medium and add the soymilk whisking well. Add the vanilla extract and cornstarch, whisking to remove any lumps. Continue to cook, whisking frequently until the mixture has thickened. Once it has become fairly thick, add the rum and continue cooking for 3-4 more minutes.
- Turn off the heat and transfer the pudding into smaller bowls or containers. Refrigerate until it has fully set (at least 30 minutes) before serving.
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Let’s hear from you…
- Have you made homemade pudding before? Is it easier or harder than you would expect?
- What’s your favorite pudding flavor? Butterscotch pudding is ours, but you probably guess that.
Share your thoughts with us in the comments below.
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Just made this with a pecan crust and it turned out beautifully and tastes amazing!!
That sounds AMAZING. I’m going to have to try that, thanks so much for letting us know you liked it, and that great idea!
Hello! thanks for sharing! May i know how many servings/ cups this recipe would serve?
Hi Cheryl, I think this makes about two cups of pudding all together.
Thank you!