Ingredients:
Pudding:
4 cups white bread, cubed, about 8 slices (use vegan bread)
1/2 cup raisins (optional)
2 cups non-dairy milk (such as almond, soy, coconut, or oat milk)
1/4 cup vegan butter substitute (such as Earth Balance or Miyoko’s)
1/2 cup sugar
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit for 5 minutes)
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg
Sauce:
1/2 cup vegan butter substitute (such as Earth Balance or Miyoko’s)
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup full-fat coconut milk (from a can)
1 tablespoon vanilla extract
Instructions:
Advertisement:Advertisement:
Thanks for your SHARES!
Instant Pot Creamy Beef Taco Soup
The lunch lady at my school cafeteria used to make these cookies. They were always the best!.
Zucchini-Filled Savory Muffins: Moist and Fragrant!
The Best Asparagus Quiche Recipe
MOM’S GOULASH RECIPE: A HEARTY AND NOSTALGIC COMFORT DISH
6 Asian Home Hacks to Make Your Nails Grow Faster and Stronger
THE BEST PHILADELPHIA CHEESECAKE BARS (SNACK BARS)
The Fastest Way to Get Rid of Mold from Shower Silicone
Fried Potatoes, Onions, and Smoked Polish Sausage: A Hearty and Flavorful Dish