Vegan Salted Caramel Pudding Pots (GF)

Vegan Salted Caramel Pudding Pots (GF)

These Vegan Salted Caramel Pudding Pots are an easy yet elegant dessert. 

Vegan Salted Caramel Pudding Pots (GF)

The secret for making the dairy-free, refined sugar free salted caramel is the magical mixture of buttery coconut oil, toffee-like coconut sugar, a pinch of sea salt and fragrant vanilla. 

Vegan Salted Caramel Pudding Pots (GF)

I like to use naturally sweet and creamy cashew milk and cornflour to create a luxuriously rich and perfectly smooth crème caramel-like texture. But if you’d like this to be nut free, oat milk works as a great substitute for cashew milk. 

Vegan Salted Caramel Pudding Pots (GF)

Not only are these Vegan Salted Caramel Pudding Pots incredibly delicious, but they’re also super easy to make, requiring just 6 ingredients, one pot and 15 minutes! They work really well made in advance, so they’re a wonderful dessert that can be prepared ahead if you’re entertaining.  

Vegan Salted Caramel Pudding Pots (GF)

I absolutely love the combination of the salty-sweet caramel flavour paired with the rich, creamy cashew milk. They look and taste super sophisticated yet are deceptively easy to make and even easier to eat! 

Vegan Salted Caramel Pudding Pots (GF)

Looking for more easy make-ahead desserts perfect for entertaining? You might like my: 

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Salted Caramel Pudding Pots (GF)
Vegan Salted Caramel Pudding Pots (GF)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

These Vegan Salted Caramel Pudding Pots are an easy, make-ahead, elegant dessert. 

Course: Dessert
Servings: 5
Calories: 126 kcal
  • 1 tablespoon coconut oil (or sub coconut butter)
  • 4 tablespoons coconut sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • 500 ml (2 cups) cashew milk (or sub any other milk - oat milk is a great nut-free substitute)
  • 5 heaped teaspoons cornflour (cornstarch)
  1. Heat coconut oil in a pot
  2. Add coconut sugar and cook for a couple of minutes until coconut sugar has melted
  3. Add the vanilla and salt
  4. Meanwhile, measure out the milk and add the cornflour to the measuring jug and ensure it has mixed well into the milk
  5. Keeping on a low heat, add the milk and cornflour mixture and heat gently for around 10 minutes, stirring constantly, until a thick custard has formed

  6. Taste and adjust flavours accordingly
  7. Transfer into little pots or glasses and leave to cool before chilling in the fridge for a few hours before serving
  8. Keeps covered in the fridge for up to a few days

Thanks for reading! If you’d like to receive a FREE COPY of my ebook of the 10 most popular recipes on my blog, you can sign up here

6 thoughts on “Vegan Salted Caramel Pudding Pots (GF)

  1. This sounds excellent! As much as I love chocolate, sometimes I just crave something different. How did you decorate them? Cacao nibs? can’t figure out what the red is…

    1. Thank you so much! Yes agreed that it’s nice to have a change from chocolate sometimes. And sorry, I forgot to say – I decorated them with cacao nibs and freeze-dried raspberries!

  2. Looks so good! Every year I make my husband a 4 layer pie/cake and one layer is chocolate, which I see you have a chocolate pudding (yay, thank you!) Now I need a vanilla pudding recipe. Do you have a vanilla pudding recipe or would this be close enough to use?

    1. Sounds wonderful! I think this would work well in place of a vanilla pudding recipe yes 🙂 You could alternatively omit the coconut oil and coconut sugar step and just mix together all the other ingredients with a little maple syrup (or any other sweetener) to taste. Hope that helps!

Leave a Reply

Your email address will not be published.