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
Ingredients
Scale
- 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
Instructions
- 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.
Find it online: https://fitnessista.com/gluten-free-vegan-banana-pudding/