Vegan Butterscotch Sauce and Butterscotch Pudding

    10 minutes

    I tried several times and failed to make a vegan butterscotch sauce, but finally, quite by accident...success! I've also included a way to turn this into butterscotch pudding by adding cornflour.


    Western Australia, Australia
    7 people made this

    Serves: 6 

    • 55g Nuttelex (yes, it has to be this brand. No other has worked for me)
    • 110g dark brown sugar
    • 110mL soymilk
    • 5mL vanilla extract

    Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In small saucepan over low to medium heat, melt Nuttelex and dissolve sugar into it.
    2. Remove from heat and add soymilk and vanilla. Mix thoroughly.
    3. Serve immediately.
    4. To turn this into butterscotch pudding, slowly stir in corn flour until the mix thickens (usually around 1/2 cup, but it can vary). Chill for at least 2 hours before serving.

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    Reviews in English (1)


    Delicious caramel (not really butterscotch) flavour though way too runny (this could be because I used lactose-free milk instead of soy-milk - I'm not sure). Didn't try the pudding variation though I imagine it's much more like a US style pudding - whereas I prefer baked puddings.  -  20 May 2010