VELVETY SILKEN TOFU BUTTERSCOTCH PUDDING
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Description:
A luxuriously creamy and decadent butterscotch pudding that's secretly high in
protein and completely dairy-free, thanks to a magical silken tofu base. It's
the perfect WFPB dessert, no-bake and ready in 10 minutes.

Prep Time: 10 minutes
Cook Time: 5 minutes
Yields: 4 (1/2-cup) servings

--- INGREDIENTS ---
- 1 block (12-14 oz) firm or extra-firm silken tofu, drained
- 1/2 cup packed dark brown sugar (light brown will work, but dark has more molasses flavour)
- 2 tbsp raw cashew butter or almond butter (for whole-food richness)
- 3 tbsp unsweetened plant-based milk (soy, oat, or almond)
- 2 tsp pure vanilla extract
- 1/2 tsp sea salt (this is essential to make the "butterscotch" flavour pop)

--- INSTRUCTIONS ---
1. Prep the Tofu: Gently open the silken tofu package and carefully drain all
   excess water. Pat the block lightly with a paper towel. (No pressing needed!)
2. Make the Butterscotch Base: In a small saucepan, combine the dark brown sugar,
   cashew butter, plant-based milk, and sea salt.
3. Simmer the Sauce: Place the saucepan over medium-low heat. Whisk constantly as
   the mixture heats up. The sugar will melt, the cashew butter will incorporate,
   and it will transform into a smooth, thick, bubbling sauce. This should take
   about 3-5 minutes.
4. Important: You are not trying to make candy, just melt and dissolve everything
   into a hot, thick syrup. Once it's smooth and bubbling, turn off the heat.
5. Blend It Smooth: Add the drained silken tofu to a high-speed blender. Pour the
   hot butterscotch sauce directly on top, and add the vanilla extract.
6. Blend: Secure the lid (and open the vent cap if blending hot, covering it with a
   kitchen towel). Start on low, then quickly ramp up to high speed. Blend for
   60-90 seconds. Stop, scrape down the sides, and blend for another 30 seconds. It
   must be perfectly, unequivocally smooth. No lumps, no graininess.
7. Portion: Pour the pudding mixture into 4 small ramekins, glasses, or bowls.
8. Chill (The Hardest Part): Cover the puddings. To prevent a "skin" from forming,
   you can press a small piece of plastic wrap or beeswax wrap directly onto the
   surface of the pudding.
9. Refrigerate for at least 2 hours to chill and set. The tofu needs this time to
   firm up and the flavours need to meld.
10. Serve: Enjoy cold. You can garnish with a pinch of flaky sea salt or a dollop of
   vegan whipped cream.

--- CHEF'S NOTES ---
Rationale for Cashew Butter: You'll notice we aren't using any oil or vegan
butter. Instead, we're getting that essential richness and fat—which is what
makes pudding pudding—from whole-food cashew butter (or almond butter). It's
neutral in flavour and provides the creamy mouthfeel that makes this so
decadent, perfectly aligning with our WFPB goals.
Tofu Type is Key: You must use silken tofu, not the "brick" tofu (regular firm
or extra-firm) that you press for stir-fries. Silken tofu is found in the
aseptic, shelf-stable box or sometimes in the refrigerated section in a tub of
water. It should be wobbly and smooth. I recommend "firm" or "extra-firm" silken
tofu for the best set.
Want it Richer? For a more "naughty" version (and less WFPB), you could use 2
tbsp of vegan butter instead of the cashew butter, melting it with the brown
sugar. But honestly, the cashew butter version is fantastic.
Assumptions:
Nutritional data is estimated using 14oz firm silken tofu and unsalted raw
cashew butter.
"Serving size" is 1/4th of the total recipe.
Daily Value (DV) percentages are based on a 2,000-calorie reference diet.
Percentages for macronutrient calories are calculated from the gram amounts
(Fat: 9cal/g, Carbs: 4cal/g, Protein: 4cal/g).