Dairy-free Butterscotch Pudding

What You Need

  • 3 Tbsp rice flour
  • ¾ c sugar, packed
  • 1/8 tsp salt
  • 2 ¼ c unsweetened plain almond milk, divided
  • 1 Tbsp dairy-free margarine, softened
  • 1 tsp vanilla
  • Dairy-free whipped topping, optional

What You Do

  1. In a small saucepan off heat, combine the rice flour, sugar and salt until well mixed.
  2. Add ¼ c of almond milk and place the saucepan over medium-low heat, mixing well to dissolve the corn starch and sugar.
  3. Add the remaining almond milk, stirring constantly until mixture thickens for about 3 minutes.
  4. Remove the pan from heat and whisk in the soy margarine and vanilla until completely incorporated.
  5. 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.
  6. Serve cold with a dollop of dairy-free whipped topping.