You won’t believe the “secret” ingredient in this pudding and neither will your guests! Here is a non-dairy pudding full of flavor that I slightly modified from a wonderful little cookbook called, “Incredible Edibles” by Eriann Hulquist.

Surprise Butterscotch Pudding (Vegan)

3 c. cooked carrots*
2 1/2 c. soy milk (I use Soy Silk)
1 c. maple syrup
1/2 c. cornstarch
1/4 c. brown sugar (Eriann used Sucanat)
1 T. vanilla
1 t. maple extract
3/4 t. salt

Blend all ingredients, adding more milk if necessary to blend. Pour into a saucepan and on medium heat, stir constantly until pudding thickens. Chill and serve.

*Note: I like to use baby carrots because they’re pre-packaged and convenient, as well as sweeter than most store-bought carrots. Also, everyone’s tastebuds are different so you’ll have to decide how sweet you like your pudding by adjusting the maple syrup and brown sugar. Follow the recipe first though and adjust in small increments thereafter.

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