Vegan Carrot Pudding recipe
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Ingredients
- 1 cup vanilla soy milk (such as Silk®) 2 tablespoons turbinado sugar 1 ½ teaspoons blackstrap molasses 1 teaspoon vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground allspice ⅛ teaspoon ground nutmeg 2 tablespoons all-purpose flour ⅓ cup raisins ⅓ cup chopped walnuts 2 cups shredded carrots
Nutrition Info
- 205.1 caloriescarbohydrate: 31.5 gcholesterol: : -fat: 7.7 gfiber: 3.3 gprotein: 4.8 gsaturatedFat: 0.8 gservingSize: -sodium: 74.2 mgsugar: 19.9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Carrot Pudding
Directions
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Whisk soy milk, turbinado sugar, molasses, vanilla extract, cinnamon, ginger, allspice, and nutmeg together in a saucepan over medium-low heat until well incorporated, 2 to 3 minutes. Whisk in flour until smooth, 3 to 5 minutes.
Fold raisins and walnuts into soy milk mixture, add carrots. Cook and stir pudding over low heat, keeping just below a boil, until carrots are softened, 30 minutes.