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!

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.

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.