Step 1

Add white granulated sugar, cornstarch and salt to a saucepan and whisk them together.

Step 2

Add soy milk slowly and whisk it in. Heat on medium heat and whisk constantly while it heats.

Step 3

Bring to the boil and let it boil for a full minute, whisking all the time, until it thickens.

Step 4

Remove from the heat and add vegan butter and vanilla extract and whisk in.

Step 5

Pour into small glasses or ramekins and smooth down.

Step 6

To prevent the puddings from forming a skin on top, you can top them with plastic wrap (optional) so that the plastic wrap is pressed directly onto the surface of the puddings.

Step 7

Place into the fridge for 2-3 hours to set.

Step 8

Serve topped with vegan whipped cream and crushed Golden Oreo cookies (optional).