vegan caramel pudding in just 5 minutes and 4 ingredients. This pudding is naturally sweetened, vegan, gluten-free topped with a fine aquafaba whipped egg topping.
Pour the vegetable milk into a small milk pot or saucier and heat slowly. Separate 6 tablespoons and place in another small bowl.
500 ml Oat milk or another vegetable milk
Whisk cornstarch, coconut blossom sugar, and vanilla with the 6 tablespoons of separated milk until well combined.
40 g Cornstarch, 25 g Coconut blossom sugar, ½ tbspn Bourbon vanilla
Stir into the pot with the remaining milk and bring to a boil once. The liquid should now thicken. Simmer for 1-2 minutes and then remove heat.
Pour into 3-4 dessert glasses, yes completely chill in the refrigerator or enjoy lukewarm. Optionally garnish with Aquafaba beaten egg white, coconut cream or cashew cream to garnish and enjoy.
Aquafaba beaten egg white
Store leftovers in an airtight container in the refrigerator for up to 3 days.