[This post is sponsored via my new partnership with Blue Diamond Almond Breeze. Each month, I’ll be creating a recipe using their fantastic Almond Breeze almond milk. Read on for a vegan and gluten-free banana pudding!]
Banana pudding is one of my all-time favorite desserts. The bummer is that many restaurants don’t serve it.. unless you’re at some type of cafeteria. I’m ok with that. Along with wishing that it was more accessible, I found myself wondering about the sometimes-sketchy ingredients, so I decided to take things into my own hands and make some. My mission was to create something vegan and also gluten-free.
Vegan Banana Pudding
The key to the creamy texture:
Almond Breeze almond milk + soaked raw cashews.
Soaked raw cashews and young Thai coconut meat are two fantastic vegan options to add creamy texture to a dish. For this recipe, I knew the cashews would help to thicken the mixture, and also yield a light, nutty flavor. I added the cashews to the high-speed blender, along with a banana, a date, maple syrup, and almond milk.
I blended the mixture on high,
layered it with gluten-free vanilla cookies,
and allowed it to set overnight.
Creamy pudding, slices of fresh banana and wafers, which have softened and chilled. Comfort food at its finest (aka very comfortable as I plant my face into the dish).
Here’s the recipe if you’d like to give it a try!
Hope you love it 🙂
Gluten-free vegan banana pudding
A dairy-free alternative to the classic comfort food. Make the night before — it tastes even better the next day!
- Prep Time: 15
- Total Time: 15
- 2 cups raw cashews, soaked at least one hour or overnight. Drained and rinsed
- 1 cup Almond Breeze almond milk
- 1 medjool date, pitted
- 3 bananas (2 sliced, 1 whole)
- 1/2 teaspoon vanilla
- 1/2 cup maple syrup (or any sweetener you love. Honey would work well, too)
- pinch of sea salt
- 1 package of your favorite vanilla cookies or wafers
- Dairy-free whipped cream and cinnamon, for serving
- 1. In a high-speed blender, blend the cashews, one banana, the date, pinch of sea salt, sweetener, Almond Breeze, and vanilla on high until smooth and creamy.
- 2. In a 9×13 baking dish, add the remaining banana slices and cookies to cover the bottom of the pan.
- 3. Pour the pudding mixture on top, cover and allow to cool in fridge overnight.
- 4. Serve with whipped cream and a sprinkle of cinnamon.
What’s your all-time favorite dessert of comfort food? Have you ever made at all home?
I’m a HUGE molten chocolate cake fan, but don’t think I’ve ever made it at home… need to change that.
Have a wonderful day.
This post was sponsored by Blue Diamond Almond Breeze- my favorite almond milk! As always, all opinions are my own. Thank you for supporting this blog and the sponsors that help to support our family.