Description

Shredded carrots, raisins, and walnuts are simmered in soy milk-based pudding creating a perfect vegan dessert for Easter.

Ingredients

• 1 cup vanilla soy milk (such as Silk®)
• 2 tablespoons turbinado sugar
• 1 ½ teaspoons blackstrap molasses
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ⅛ teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• ⅓ cup raisins
• ⅓ cup chopped walnuts
• 2 cups shredded carrots

Instructions

1. 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.
2. 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.