Creamy Vegan Butternut Squash Pudding
A delicious and creamy vegan pudding made from butternut squash.
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Main Ingredients
- 2 cups Butternut Squash, cooked and mashed
- 1 cup Coconut Milk
- ¼ cup Maple Syrup
- 1 teaspoon Vanilla Extract
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ⅛ teaspoon Salt
1. In a blender, combine the cooked butternut squash, coconut milk, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and salt. Blend until smooth.
2. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
3. Remove from heat and let cool slightly. Transfer to a mixing bowl and refrigerate for at least 2 hours before serving.
4. Serve chilled, optionally topped with a sprinkle of cinnamon or a dollop of coconut whipped cream.
Calories: 180kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 100mg | Potassium: 400mg | Fiber: 3g | Sugar: 12g | Vitamin A: 10000IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg
Butternut Squash, Pudding, Vegan
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