As a non-dairy eater, I know from experience how tricky it can be to finding interesting and appealing dairy-free dessert recipes – there are only so many fresh fruit salads you can face without getting slightly bored of them. This butterscotch flavoured dip makes fruit salads and dairy-free ice cream just that little bit more interesting (and yummy!). It’s delicious served hot or cold, and it can be made in advance and kept in the fridge for up to a week. What’s not to like?
Serves 4
Ingredients
- 300ml rice milk
- 100g soft brown sugar
- 50g dairy free spread/butter
- 1½ tsp arrowroot powder
- 1½ tsp water
- 1 tbsp maple syrup
- 1 tsp lemon juice
- 1 tsp vanilla essence
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How to make your delicious dairy free dip
1. Gently heat the rice milk and sugar in a large pan over a low heat until the sugar has completely dissolved.
2. Turn up the heat and bring to the boil stirring occasionally.
3. Boil for 5-7 minutes until the mixture has reduced by half.
4. Reduce the heat and add the dairy free spread and whisk until melted.
5. Mix the arrowroot powder with the water and stir into the sauce. Cook over a low heat stirring, until the mixture thickens slightly.
6. Remove from the heat and stir in the maple syrup, lemon juice and vanilla essence.
To serve, surround a pot of this dip with chunks of fresh fruit on wooden skewers and your family will want to tuck in straight away. As an alternative dairy-free pudding, try drizzled over dairy-free vanilla ice cream. You can either serve immediately or leave to cool before pouring into an airtight jar and placing in the fridge.
Try this Dairy Free Butterscotch Dip with Oat and Golden Syrup Cookies!
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