by Holladay Allen
Native Foods Cafe
Happy National Butterscotch Pudding Day, eh? September 19th is the day to get butterscotched. Well, you can get butterscotched anyday, but today alot more people maybe right there with you. I don't believe I've had butterscotch pudding since I was a kid. And to tell you the truth, I never really understood what butterscotch is... butter? scotch? a passionate love affair between the two? Actually it is the passionate love affair that occurs when alot of brown sugar and butter is melted together. Then some cream and vanilla get involved, and well, the rest is history. So today, during the most glorious of butterscotch celebrations, I made some vegan butterscotch pudding. It was really easy, and quite good... but super sweet. It actually reminded me more of a caramel pudding. I noticed some recipes were adding yams, which makes sense to impart that orangish color into the pudding. But anyway... (and I got the recipe here)
Vegan Butterscotch Pudding
3 TBSP corn starch
¾ cups dark brown sugar
1/8 tsp salt
2 ¼ cups unsweetened almond milk
1 TBSP vegan butter
1 tsp vanilla
1. In a small saucepan, combine the corn starch, sugar and salt until well mixed. Add ¼ cup of almond milk and place the saucepan over medium-low heat, mixing well to dissolve the corn starch and sugar.
3. Add the remaining almond milk, stirring constantly until mixture thickens for about 3 minutes. Remove the pan from heat and whisk in the soy margarine and vanilla until completely mixed. Transfer pudding to a heatproof dish, place plastic wrap directly on the surface of the pudding (this will prevent a skin from forming), and chill in the refrigerator for at least 3 hours before serving. Serve cold.
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