Raw Vegan Banana Pudding
If you’re looking for a healthy treat that feels like indulgence in every spoonful, look no further! This Raw Vegan Banana Pudding is creamy, naturally sweet and packed with whole food goodness — no dairy, no refined sugar and no cooking required!
Not your Grandma’s banana pudding…
This is not your grandma’s traditional banana pudding, but I promise it tastes just as amazing. Did you know that in a lot of traditional banana pudding recipes, there aren’t actually bananas in the pudding itself?! What?! They use a vanilla pudding and just add the bananas and vanilla wafers on top or in layers. But I decided to change it up a bit and put actual bananas inside the pudding, and I’m never going back.
Whether you’re living the raw vegan life or just looking to cut back on processed desserts, this banana pudding is a game changer. And the best part? It comes together in minutes with a few simple ingredients.
Creamy Dreamy Vegan Banana Pudding
This is such a quick and easy dessert or snack, and it only requires a few simple ingredients. Of course you have the bananas, but then you soak some cashews to add in there for extra creaminess. This gives the pudding that amazing thick texture. It is sweetened with pure maple syrup, which just adds the BEST flavor, in my opinion. I think the maple goes really well with the bananas, and gives it a unique flavor.
And let’s not forget the shortbread cookies that you can crumble on top for lots of crunch. This is not a step to be missed! Those cookies are crucial, and I think every single grandma in the world will tell you that you NEED vanilla wafers with your banana pudding. I have done both homemade as well as a store-bought option for this, it just depends on how ambitious I’m feeling. You can usually find gluten-free vanilla wafers in grocery stores these days, but if you are feeling fancy and want to make your own, might I suggest these grain-free shortbread cookies?! They go perfectly with it.
A Few Simple Ingredients
- Ripe Bananas – You don’t necessarily want your bananas to be overly ripe like you would for a banana bread. Just that perfect amount of ripeness (maybe just slightly overripe) works perfectly for this.
- Raw Cashews – You soak the cashews for a few hours in water, this helps soften them so they blend well. The cashews give a nice thick creaminess to the pudding.
- Non-Dairy Milk – I used almond milk, but any plant-based milk will work.
- Pure Maple Syrup – I think the flavor of maple goes so perfectly with the sweetness of the bananas.
- Vanilla Extract – This brings out so much flavor and makes the pudding more nostalgic.
- Coconut Oil – Just a tbsp of coconut oil helps the pudding become a little more silky and smooth.
- Shortbread Cookies – You can use store-bought GF shortbread cookies, or make your own!
Let’s Make It!
Blend It Up: Add all ingredients to a blender and blend until smooth.
Chill: Pour the pudding into jars or bowls and chill for at least 30 minutes to thicken up a bit. You want COLD banana pudding!
Top & Serve: Add your favorite toppings and enjoy!
This is such a nostalgic dessert from my husband’s childhood. It was always his favorite thing that his grandma made when he was growing up. I hope I did her recipe some justice!
Looking for more vegan desserts?
- Strawberry Filled Chocolate Cups
- Raw Vegan Pumpkin Cheesecake Bites
- Vegan Banana Nutella Cookies
- No-Bake Mini Berry Pies
- Healthy Apple Pie Bars
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Raw Vegan Banana Pudding
Ingredients
- 1 ¼ cup raw cashews (soaked overnight, or at least 4 hours)
- 3 ripe bananas
- ⅓-½ cup unsweetened almond milk (or any non-dairy milk of choice)
- 2 tbsp pure maple syrup
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 1 batch GF shortbread cookies *see notes
Instructions
- After the cashews have soaked, drain the water and transfer them to a blender. Add the bananas, milk, maple syrup, coconut oil and vanilla extract. Blend on high for about 30 seconds, until it is smooth and there are no clumps. You may have to scrape the sides with a spoon if it doesn't come together on its own.
- Transfer the banana pudding to a container and place it in the fridge to chill for at least an hour, preferably several hours. It thickens a bit as it cools. Note: because there are fresh bananas in the pudding, the top layer of the pudding may turn brown while it is in the fridge. When you are ready to serve, just scrape off the top thin layer of brown and discard.
- When you are ready to serve, put about 8 of the shortbread cookies in a ziploc bag. Seal it and then crush the cookies by hitting them with a wooden spoon, until you have crumbles.
- To assemble the pudding, take a small spoonful of the crumbs and layer it in the bottom of a jar or glass. Next, layer a few tablespoons of the banana pudding, and continue for 2-3 more layers. Garnish with a cookie and some banana slices.
Notes
- you can usually find gluten-free vanilla wafer cookies in grocery stores, but if you are wanting to make homemade shortbread cookies for this, I have a grain-free recipe for you right here
I just made this as a surprise for my husband’s birthday. Traditional banana pudding has been his favourite since childhood… but, I refuse to make it with those traditional ingredients of sugar, cream, milk, vanilla wafers, etc. My heart wouldn’t let me. This recipe is absolutely wonderful! I just tested it and I love it!! Can’t wait to serve it to him tonight. I think he will love it too! Plus, I know he will especially appreciate why I chose this progressive healthy version. Thanks! 💕
That is so sweet, Akanke! Thank you for sharing this with me, and I’m so glad you love the recipe. Happy birthday to your husband, I hope he loves his banana pudding 🙂