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!


  • 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. 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. 2. In a 9×13 baking dish, add the remaining banana slices and cookies to cover the bottom of the pan.
  3. 3. Pour the pudding mixture on top, cover and allow to cool in fridge overnight.
  4. 4. Serve with whipped cream and a sprinkle of cinnamon.

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