Velvety Silken Tofu Butterscotch Pudding
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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 mins
Cook Time
5 mins
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
- 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!)
- Make the Butterscotch Base: In a small saucepan, combine the dark brown sugar, cashew butter, plant-based milk, and sea salt.
- 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.
- 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.
- 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.
- 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.
- Portion: Pour the pudding mixture into 4 small ramekins, glasses, or bowls.
- 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.
- Refrigerate for at least 2 hours to chill and set. The tofu needs this time to firm up and the flavours need to meld.
- Serve: Enjoy cold. You can garnish with a pinch of flaky sea salt or a dollop of vegan whipped cream.
Additional Information
Nutrition Facts (Summary)
Calories
221
Fat
7.5g (31% of Calories)
Saturated Fat
1.2g (6% DV)
Cholesterol
0mg (0% DV)
Sodium
346mg (15% DV)
Carbohydrates
30.8g (56% of Calories)
Dietary Fiber
1.3g (5% DV)
Total Sugars
26.1g
Protein
7.5g (14% of Calories)
Vitamin A
22 IU (<1% DV)
Vitamin C
0.3mg (<1% DV)
Vitamin D
0 IU (0% DV)
Vitamin E
0.6mg (4% DV)
Vitamin K
2.1mcg (2% DV)
Thiamin (B1)
0.1mg (5% DV)
Riboflavin (B2)
0.1mg (5% DV)
Niacin (B3)
0.7mg (4% DV)
Vitamin B6
0.1mg (4% DV)
Vitamin B12
0mcg (0% DV)
Calcium
83mg (6% DV)
Copper
0.2mg (25% DV)
Folate
18.2mcg (5% DV)
Iron
1.5mg (8% DV)
Magnesium
45mg (11% DV)
Phosphorus
114mg (9% DV)
Potassium
233mg (5% DV)
Selenium
5.7mcg (10% DV)
Zinc
0.6mg (5% DV)
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).
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).
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