Dairy-Free Butterscotch Pudding
By The Taste for Life Test Kitchen
Number of Servings
Serves 4
Ingredients
- 3 Tbsp rice flour
- 3⁄4 cups brown sugar, packed
- 1⁄8 tsp salt
- 2 1⁄4 cups unsweetened plain almond milk, divided
- 1 Tbsp dairy-free margarine, softened
- 1 tsp vanilla
- Dairy-free whipped topping, optional
Directions
- In a small saucepan off heat, combine the rice flour, sugar, and salt until well mixed. Add 1⁄4 cup of almond milk and place the saucepan over medium-low heat, mixing well to dissolve the rice flour and sugar.
- Add the remaining almond milk, stirring constantly until mixture thickens for about 3 minutes.
- Remove the pan from heat and whisk in the dairy-free margarine and vanilla until completely incorporated.
- Transfer pudding to heatproof bowl or serving dishes, place plastic wrap directly on the surface of the pudding and chill in the refrigerator for at least 3 hours before serving.
- Serve cold with a dollop of dairy-free whipped topping.
Nutrition Info
Without whipped topping: 179 Calories, 1 g Protein, 34 g Carbohydrates, 27 g Total sugars (26 g Added sugars), 1 g Fiber, 4 g Total fat (1 g sat), 199 mg Sodium, ★★ Vitamin E, Calcium, ★ Phosphorus
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
