Vegan Carrot Pudding
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Ingredients45 m servings 205 cals
Original recipe yields 4 servings
- 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.
Per Serving: 205 calories; 7.7 g fat; 31.5 g carbohydrates; 4.8 g protein; 0 mg cholesterol; 74 mg sodium. Full nutrition