Vegan Butterscotch Pudding – Creamy Dairy-Free Dessert Recipe

Health and Science
⚠ The obesity crisis is spiraling out of control.

• By 2035, over half of the global population (51%) will be overweight or obese.
• Childhood obesity is set to double among boys (208M) and more than double among girls (175M) compared to 2020 levels.
• Rising faster in kids than adults — creating a health time bomb for the next generation.

🔥 Fight the trend — choose plant-based meals that fuel your body, protect your kids’ future, and keep obesity at bay!

Ingredients (4 servings)

• 2 cups unsweetened oat milk (or soy milk for extra creaminess)

• ½ cup brown sugar (light or dark)

• 3 tbsp vegan butter (coconut oil works in a pinch)

• 3 tbsp cornstarch (or arrowroot)

• 1 tsp vanilla extract

• ¼ tsp sea salt

• (Optional) coconut whipped cream + shaved chocolate for topping

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Method

1. Caramelize the base:

   • In a medium saucepan over medium heat, melt the vegan butter.

   • Stir in the brown sugar and cook for 2–3 minutes until it looks glossy and slightly thickened.

2. Add milk & thicken:

   • Slowly whisk in 1 ½ cups of the oat milk. Stir until sugar is dissolved.

   • In a small bowl, whisk the cornstarch into the remaining ½ cup of oat milk until smooth.

   • Add this slurry to the saucepan, whisking constantly to avoid lumps.

3. Cook pudding:

   • Bring the mixture to a gentle simmer and cook 5–7 minutes, whisking, until thick and creamy.

4. Finish:

   • Remove from heat, stir in vanilla and sea salt. Taste and adjust sweetness if needed.

5. Chill & serve:

   • Pour into ramekins or glasses, cover the tops with plastic wrap (to prevent a skin), and refrigerate for at least 2 hours.

   • Top with coconut whipped cream and chocolate shavings if desired.

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✨ Result: Silky, sweet, buttery-butterscotch flavor—completely dairy-free!