Vegan Butterscotch Sauce


    Vegan Butterscotch Sauce

    Vegan Butterscotch Sauce


    4 people made this

    About this recipe: A simple, yet delicious sauce that goes well with cakes and various desserts. Instructions are also given to make a deliciously thick butterscotch dessert.

    Serves: 6 

    • 55g sunflower spread, such as Flora
    • 110g dark brown soft sugar
    • 110ml soya milk
    • 1 teaspoon vanilla extract

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In small saucepan over low to medium heat, melt sunflower spread and sugar together. Heat until sugar dissolves.
    2. Remove from heat and add soya milk and vanilla extract. Mix thoroughly.
    3. Serve immediately.
    4. To turn this into butterscotch dessert, slowly stir in cornflour until the mix thickens (usually around 60g, but it can vary). Chill for at least 2 hours before serving.
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    Reviews in English (1)


    Delicious caramel (not really butterscotch) flavour though way too runny (this could be because I used lactose-free milk instead of soy-milk - I'm not sure). Didn't try the pudding variation though I imagine it's much more like a US style pudding - whereas I prefer baked puddings.  -  20 May 2010  (Review from Allrecipes AU | NZ)

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