Ten mouthwatering vegan butterscotch recipes await you! From decadent brownies to creamy cheesecakes, and indulgent ice creams to rich sauces, these incredible treats will satisfy your sweet tooth.

Here’s an improved version: The rich and velvety butterscotch pudding, crafted from a subtle blend of soy milk and caramel-hued brown sugar, is elevated to new heights by the crunchy, sweetly nuanced topping of homemade candied walnuts. Also naturally gluten-free!

Crisp-edged Almond Shortbread Butterscotch Cookies, crafted by Karen Kitto, delight with a satisfying crunch giving way to a luscious, chewy interior infused with the deep, velvety richness of butterscotch frosting. A game-changing advantage: these scrumptious treats are also entirely gluten-free. Considered a staple of convenience baking, these cookies are often referred to as freezer-friendly treats. This no-bake treat is created by combining ingredients, allowing the mixture to set, and then slicing it into round cookie shapes before baking to a golden finish.

The recipe requires just three simple yet innovative ingredients: frozen bananas for the creamy base of the ice cream, almond butter to create a rich marzipan, and carob syrup to give it a decadent butterscotch flavour.

It’s unlikely that anyone would mistake Maryke Wylde’s Sticky Date Pudding With Butterscotch Sauce for a vegan dessert, given its name and typical ingredients. Eggs? No problem! Dairy-free delights await. This sweet and refreshing dessert is a true delight. The butterscotch sauce boasts a subtle foundation built on coconut cream, resulting in a refreshingly light consistency.

For those seeking a rich treat that balances chewiness with sweetness and a hint of saltiness, Lauren Wright’s Salted Butterscotch Squares offer an irresistible combination of caramel flavors. This quick and effortless recipe requires just 8 simple ingredients and can be prepared in a mere 30 minutes.

Here are Butterscotch Caramel Cheesecake Cups, a creation by Crystal Bonnet that are not only raw and gluten-free but also delightfully bite-sized – making them the ideal sweet treat to welcome the arrival of spring. The crust is a delicately balanced blend of rolled oats and plump raisins, sweetened just enough to provide a subtle depth of flavor, which serves as the perfect foundation for the sumptuous toppings that follow: a rich butterscotch date caramel sauce that adds a velvety smoothness, and finally, a creamy vanilla cashew cheesecake filling that brings a luxurious texture and a touch of nutty sophistication. The chocolate drizzle is an optional indulgence, serving as a rich and velvety icing on the proverbial cake.

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