Vegan Caramel Pudding

Here’s a rich-tasting dessert that can be eaten the minute it’s done. Serve it with sliced apples, pears, and/or Asian pears on the side. The pudding can be used as a dip for the fruits as well.

Serves: 6

  • One 16-ounce tub silken tofu
  • 1/3 cup peanut, cashew, or almond butter
  • 1/3 cup maple syrup or agave nectar
  • 3 tablespoons vegan caramel syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon butterscotch extract, optional
  • Cinnamon for topping

Combine all the ingredients except the cinnamon in a food processor. Process until velvety smooth.

Taste, and step up any of the flavors you might like more of—the nut butter, sweetener, or extracts.

Transfer to a serving container, or divide among individual serving bowls. Top each serving with a sprinkling of cinnamon.

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2 comments on “Vegan Caramel Pudding

  1. Beverly

    I would love to know what brand of Butterscotch Extract this recipe suggests. Others I have tried taste artificial. Thanks for your help.

  2. Nava Post author

    Beverly, this recipe is a few years old and at the time I was under the impression that Frontier brand Butterscotch Flavor extract was vegan. either it was, and it has changed, or I was sadly mistaken. I wanted to reply to you on this, but I may have to delete this recipe. So sorry!

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