Vegan Butterscotch Pudding topped with Brown Sugar Candied Walnuts is a scrumptious little vegan treat.
The recipe is adapted from the delicious ‘gebrannte Creme’ recipe from my blog. This time I was looking for a vegan treat and instead of regular sugar, I used brown sugar to create the beautiful butterscotch flavour.
Using brown sugar makes it a little trickier to find out when the caramel is done. You can use the first picture as reference. The candied walnuts are amazing, they add a nice little crunch to this dessert and I love them with a sprinkle of sea salt.
Vegan Butterscotch Pudding
Vegan Butterscotch Pudding topped with Brown Sugar Candied Walnuts is a scrumptious little treat.
Servings: 2 -3
Ingredients
- 5 tablespoons brown sugar packed, divided
- 1 1/2 tablespoons water
- splash of lemon juice
- 450 ml unsweetened soy milk
- 3 tablespoons corn starch
- 1 tablespoon vegan butter or margarine
- 1 teaspoon vanilla extract
- For the candied walnuts:
- 4 tablespoons walnut pieces/halves
- 2 tablespoons brown sugar
- splash of water
Instructions
- For the Caramel: Place 4 tablespoons of brown sugar with the water and a splash of lemon juice in a small sauce pan. Bring to a boil without stirring. Turn down the heat and let the sugar turn into a dark coloured caramel (about 3 minutes).You can move the pan back and forth every now and then. Using brown sugar makes it a little trickier to find out when the caramel is done. Take the pan from the heat and let the caramel cool down for 5 minutes.
- Add 200 ml of the soy milk, put the pan back on low heat and let the caramel dissolve in the milk.
- In a medium bowl, mix the remaining milk with 1 tablespoon of brown sugar and 3 tablespoons of corn starch using a whisk. Add the mixture to the caramel milk and bring the mixture to a boil on medium heat, constantly whisking. The milk will start to thicken up and turn into a creamy consistency. Take the pan of the heat and whisk in the vegan butter and vanilla extract. Pour the pudding into a bowl and cover with cling-film to prevent a skin from forming . Refrigerate after cool down to room temperature for 2 hours.
- Whisk the pudding before serving to create a nice and smooth texture.
- For the candied walnuts:
- Place the brown sugar and walnuts into a small saucepan. Cook over medium heat until brown sugar turned into a caramel. Use a wooden spoon to move the mixture around in the saucepan, making sure that all of the walnuts get coated.
- Remove from heat and quickly spread the walnuts out on the lined baking sheet to prevent them from drying in a clump. If you like, sprinkle same sea salt over the warm walnuts. Let cool, before using for decorations.
Notes
Pudding needs to be refrigerated for two hours, not included in the prep time.
I can’t wait to try this!! I have a nonvegan recipe for Butterscotch Pudding that uses 1 cup of brown sugar and 1/4 cup of corn starch. I think yours is much healthier. Thanks so much for posting this!
Allie
Hi Allie,
Thanks for the comment. Let me know how it turned out and please rate the recipe. It’s an indulgent butterscotch pudding. Hope you’ll love it too.
Tried recipe but the pudding was way too runny.