Butterscotch Tofu Pudding

I absolutely love butterscotch pudding.  The powdered, packaged, contains BHA kind.  Yes.  I’ve only had it a couple times in the last few years. 

I’d like to say that’s because it’s unhealthy, but honestly it’s just because I thought it wasn’t vegan. 

Turns out it is.  Turns out I want to eat it everysingleday.  Well, maybe vary it with the pistachio variety (that’s next to remake!) 

So I really needed to come up with a more natural version.  I found the simplest shortcut: butterscotch extract.  Oh my gosh, the smell when you open that little bottle is amazing. 

Add a few simple ingredients and butterscotch pudding has arrived!

serves 6
2 containers silken tofu
1 t butterscotch extract (*I found mine at Whole Foods)
1 t vanilla extract
2 T maple syrup
2 T brown sugar
1/2 t turmeric (optional – just for color. promise it doesn’t change the taste)
tiny pinch of salt

Blend everything together until light and frothy.  Chill in a large container or in individual servings. 

The end.

Nutrition facts per serving:Calories: 101; Calories from Fat: 27; Total Fat: 3.0g; Sodium: 42mg; Total Carbohydrates: 10.3g; Sugars: 8.4g; Protein: 7.7g