These Vegan Salted Caramel Pudding Pots are an easy yet elegant dessert.
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.
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.
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.
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!
Looking for more easy make-ahead desserts perfect for entertaining? You might like my:
- Matcha Panna Cotta
- Chocolate Cherry Trifle
- Black Sesame Crème Caramel
- Strawberry Trifle
- Chocolate Pudding Pots
- Mississippi Mud Pie
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.
These Vegan Salted Caramel Pudding Pots are an easy, make-ahead, elegant dessert.
- 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)
Heat coconut oil in a pot
Add coconut sugar and cook for a couple of minutes until coconut sugar has melted
Add the vanilla and salt
Meanwhile, measure out the milk and add the cornflour to the measuring jug and ensure it has mixed well into the milk
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
Taste and adjust flavours accordingly
Transfer into little pots or glasses and leave to cool before chilling in the fridge for a few hours before serving
Keeps covered in the fridge for up to a few days
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