Vegan Banana Pudding

Why You’ll Love This Recipe

If you love banana pudding but want a dairy-free version, this recipe is perfect. It’s quick to make and requires no instant pudding packets, just wholesome ingredients like almond milk, coconut milk, and maple syrup. Plus, it’s a great make-ahead dessert, as it needs time to chill in the fridge to set up.

Ingredients

• ¾ cup unsweetened almond milk

• 3 tablespoons cornstarch or arrowroot starch

• 1 15-ounce can full-fat coconut milk

• 1 teaspoon pure vanilla extract

• ¼ cup maple syrup

• 1 pinch salt

• 1 pinch turmeric (optional, for color)

• 1 9-ounce container vegan whipped topping (divided, see recipe card for details)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a saucepan, whisk together the almond milk and cornstarch (or arrowroot starch) until smooth.

2. Stir in the coconut milk, vanilla extract, maple syrup, and salt.

3. Cook over medium heat, stirring constantly, until the mixture thickens, around 5-10 minutes.

4. Once thickened, remove from heat and stir in the turmeric if using for color.

5. Let the pudding cool to room temperature, then chill in the fridge for at least 3 hours.

6. To assemble, layer the pudding with banana slices and vegan vanilla cookies in individual serving glasses or a large dish.

7. Top with dairy-free whipped topping before serving.

Servings and Timing

• Servings: 8

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Chill Time: 3 hours

• Total Time: 3 hours 40 minutes

Variations

• Use any vegan vanilla cookies you prefer if you can’t find Nilla wafers.

• For a twist, try adding a layer of vegan chocolate chips or crushed nuts for added texture.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. The pudding will keep its creamy texture when stored properly, but it’s best enjoyed fresh within a few days.

FAQs

Can I make this banana pudding in advance?

Yes, this recipe is perfect for making ahead. Prepare it up to 3 days before you plan to serve it and let it chill in the fridge.

What kind of bananas should I use?

Use bananas that are ripe but not overripe to avoid mushy bananas in the pudding.

Can I use a different plant-based milk?

Yes, you can substitute the almond milk with any plant-based milk like oat milk or soy milk.

Can I use a different sweetener?

Yes, maple syrup can be replaced with agave nectar, coconut sugar, or any other sweetener of your choice.

Is this recipe gluten-free?

Yes, the recipe is naturally gluten-free, as long as you use gluten-free vegan cookies.

Can I make this recipe without coconut milk?

Coconut milk gives the pudding its rich creaminess, but you can substitute it with cashew milk or soy cream if you prefer.

How long does the pudding need to chill?

The pudding needs at least 3 hours to chill in the fridge so it can thicken and set properly.

What can I use instead of vegan whipped topping?

You can make your own whipped topping using chilled coconut cream or a whipped dairy-free cream substitute.

Can I freeze vegan banana pudding?

While the pudding can be frozen, the texture may change once it’s thawed, especially with the whipped topping. It’s best to store it in the fridge.

Is this dessert suitable for kids?

Yes, this dessert is kid-friendly and perfect for those with dietary restrictions, like dairy-free or vegan diets.

Conclusion

This vegan banana pudding is a perfect blend of creamy, fruity, and indulgent without the dairy. Whether you’re looking for a healthier alternative or simply enjoy vegan desserts, this treat is sure to satisfy. Make it ahead, serve it at your next gathering, and enjoy!

Vegan Banana Pudding

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• Author: Emma
• Prep Time: 10 minutes
• Chill Time: 3 hours
• Cook Time: 30 minutes
• Total Time: 3 hours 40 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Stovetop, No-Bake
• Cuisine: American, Southern
• Diet: Gluten Free

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Description

This vegan banana pudding recipe offers a dairy-free twist on the classic Southern dessert. With layers of creamy vanilla pudding, fresh bananas, vegan cookies, and a whipped topping, it’s a treat everyone will love. Perfect for those seeking a plant-based, gluten-free, and vegan dessert!

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Ingredients

¾ cup unsweetened almond milk

3 tablespoons cornstarch or arrowroot starch

1 15-ounce can full-fat coconut milk

1 teaspoon pure vanilla extract

¼ cup maple syrup

1 pinch salt

1 pinch turmeric (optional, for color)

1 9-ounce container vegan whipped topping (divided, see recipe card for details)

Vegan vanilla cookies (like Nilla wafers)

Bananas (sliced)

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Instructions

• In a saucepan, whisk together the almond milk and cornstarch (or arrowroot starch) until smooth.

• Stir in the coconut milk, vanilla extract, maple syrup, and salt.

• Cook over medium heat, stirring constantly, until the mixture thickens (about 5-10 minutes).

• Once thickened, remove from heat and stir in turmeric, if using for color.

• Allow the pudding to cool to room temperature, then chill in the fridge for at least 3 hours.

• To assemble, layer the pudding with banana slices and vegan vanilla cookies in individual serving glasses or a large dish.

• Top with dairy-free whipped topping before serving.

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Notes

• You can substitute the almond milk with oat milk, soy milk, or another plant-based milk.

• For added texture, try including a layer of vegan chocolate chips or crushed nuts.

• This recipe can be made up to 3 days in advance and chilled in the fridge.

• Store leftovers in an airtight container in the fridge for up to 3 days.