Vegan Salted Caramel Pudding

INGREDIENTS

For salted caramel sauce:

  • 1 cup granulated sugar

  • ½ cup vegan butter alternative

  • ½ cup full-fat canned coconut milk

  • ½ teaspoon salt

For the pudding:

  • 4 cups Mariani Vanilla Walnutmilk

  • 5 tablespoons cornstarch

  • 1 cup salted caramel sauce

  • Optional: vegan whipped cream alternative

INSTRUCTIONS

  1. Make the salted caramel sauce. Heat sugar in a small skillet over medium heat, stirring constantly until it is completely melted. The sugar will form clumps before beginning to melt. Once the sugar melts, add the vegan butter and stir until it is melted. The mixture will sizzle up when the butter is added. Don’t be alarmed, this is normal. When the butter is melted, add the coconut milk and salt (the mixture will sizzle up again) and stir until all of the ingredients are evenly combined. Let the caramel simmer for 2 minutes, then remove it from heat and let it cool for 10 minutes.

  2. Add the walnutmilk to a large pot over medium heat. Add the cornstarch to the walnutmillk, 1 tablespoon at a time, stirring after each addition. Once all the cornstarch is added, bring the mixture to a light simmer. Let simmer for 3 minutes, then stir in the cup of caramel sauce.

  3. Pour the pudding mixture into 6-8 ramekins or glasses, cover each ramekin with plastic, then place in the fridge to chill for at least 2 hours. The pudding will thicken as it chills.

  4. Top the pudding cups with whipped cream if desired and a drizzle of the remaining caramel sauce.

Vegan Salted Caramel Pudding

Vegan Salted Caramel Pudding

Yield: 6-8
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

For the salted caramel sauce
  • 1 cup granulated sugar
  • ½ cup vegan butter alternative
  • ½ cup full-fat canned coconut milk
  • ½ teaspoon salt
For the pudding
  • 4 cups Mariani Vanilla Walnutmilk
  • 5 tablespoons cornstarch
  • 1 cup salted caramel sauce
  • Optional: vegan whipped cream alternative

Instructions

  1. Make the salted caramel sauce. Heat sugar in a small skillet over medium heat, stirring constantly until it is completely melted. The sugar will form clumps before beginning to melt. Once the sugar melts, add the vegan butter and stir until it is melted. The mixture will sizzle up when the butter is added. Don’t be alarmed, this is normal. When the butter is melted, add the coconut milk and salt (the mixture will sizzle up again) and stir until all of the ingredients are evenly combined. Let the caramel simmer for 2 minutes, then remove it from heat and let it cool for 10 minutes.
  2. Add the walnutmilk to a large pot over medium heat. Add the cornstarch to the walnutmillk, 1 tablespoon at a time, stirring after each addition. Once all the cornstarch is added, bring the mixture to a light simmer. Let simmer for 3 minutes, then stir in the cup of caramel sauce.
  3. Pour the pudding mixture into 6-8 ramekins or glasses, cover each ramekin with plastic, then place in the fridge to chill for at least 2 hours. The pudding will thicken as it chills.
  4. Top the pudding cups with whipped cream if desired and a drizzle of the remaining caramel sauce.
Kristen Holden