Vegan Butterscotch Pudding
A classic recipe for butterscotch pudding has been made vegan without sacrificing the creamy texture and caramel taste of this comforting treat.

Stir brown sugar cornstarch and salt together in a medium saucepan.

Add 1/2 cup evaporated coconut milk; stir to combine.

Add remaining evaporated coconut milk.

Heat over medium-low heat stirring constantly until mixture thickens to an almost pudding-like consistency about 15 minutes.

Remove from the heat and stir in vegan butter and vanilla.

Pour into one serving dish (or 4 smaller dishes) and cover with plastic wrap so the wrap is touching the surface of the pudding.

Refrigerate for at least 4 hours before serving.