While the pudding can be made vegan, the caramel sauce I bought was not. So based on that read your caramel carefully if it matters to you!
Vanilla Caramel Pudding
- ¾ cup granulated sugar
- 6 Tbsp cornstarch
- 4 cups original almond milk
- 1 Tbsp Earth Balance butter stick (or butter)
- 2 tsp pure vanilla extract
- ¼ cup caramel syrup (I used a salted caramel)
Whisk the sugar and cornstarch together in a heavy medium saucepan, slowly stir in the milk and whisk till smooth. Cook over medium heat, whisking often, until it comes to a boil, cook for a minute and then take off the heat.
Whisk in the remaining ingredients and divide into 6 dessert dishes.
Chill for at least a couple of hours, overnight is best.