There is something about veganizing traditional recipes that gets me really stoked. And if the recipe turns out great…which happens rarely 🙁 , I immediately do a remake for the blog and have it published.
This carrot pudding is a perfect example of it. It’s traditionally made by using ghee (clarified butter) and milk.
I couldn’t find any ghee-replacing ingredient so didn’t use anything in it’s place. As for the milk, I used a can of coconut milk.
It turned out sooo good! The caramelized carrots with soft and juicy raisins + nuts makes this pudding so delicious. And in case you’re wondering, nope it does not have a coconutty flavor. 🙂
You can serve it right away, or keep it in fridge and serve it chilled.
Delicious vegan carrot pudding recipe by Veganbell
Heat a pan over medium heat and add the grated carrots. Stir and saute for 2 minutes.
Cover the lid and cook for 5-7 minutes.
Next add sugar + coconut milk + saffron. Stir well.
Again, cover the lid and cook for 20-25 minutes or until the carrots are caramelized and most of the milk is dried up. Medium heat.
Sprinkle chopped cashews, almonds and raisins. Mix well and cook for 1 minute over low heat. Your carrot pudding is ready!
If you enjoyed this recipe, check out the Vegan Nutella I posted earlier. Oil-free and tastes like the real thing.