This recipe replicates the decadent caramel flavor of a typical butterscotch pudding but leaves out the usual butter and eggs.
1/2 c. dark brown sugar
3 tbsp. arrowroot powder
Pinch of salt
2 c. vanilla soy milk or almond milk
1 tsp. vanilla
Add brown sugar, arrowroot powder, and salt to a saucepan. Slowly stir in milk. Cook mixture over medium-low heat, stirring until it thickens. Remove the pan from heat and stir in vanilla. Let cool for 10 minutes, stirring to keep surface from forming a skin. Serve warm or chilled.
Makes 2-3 servings.