Creamy 5-Minute Vegan Banana Pudding

This quick plant-based banana pudding goes from cupboard to bowl in about 8 minutes, and it tastes like far more effort. Very ripe bananas and maple syrup do the sweetening, cashew cream makes it thick and velvety without a drop of dairy, and a little orange juice and salt keep it tasting grown-up. Chill it and it firms up like a proper pudding.

Craving something sweet, creamy, and satisfying but short on time? Meet your new favorite dessert! This luscious banana pudding comes together in minutes and is made with wholesome, plant-based ingredients. It’s the perfect guilt-free treat to satisfy your sweet tooth any time of day, whether for a quick dessert or even a decadent breakfast.

Ingredients

• 2 ripe bananas, cut into chunks
• 1½ cups / 360 ml (12.2 fl oz) Cashew Cream
• 3 Tbs. / 45 ml (1.5 fl oz) pure maple syrup
• 1 Tbs. / 15 ml (0.5 fl oz) orange juice
• 1 pinch salt
• Optional Garnish: Chopped cashews and caramelized banana slices

Instructions

1. Place the banana chunks, Cashew Cream, maple syrup, orange juice, and salt into a high-speed blender or food processor.
2. Blend on high for 1-2 minutes, or until the mixture is completely smooth and creamy. Scrape down the sides of the blender if necessary.
3. Pour into four serving dishes. Serve immediately for a soft-pudding consistency, or chill for 30 minutes for a firmer set.
4. To prepare the optional garnish, sprinkle fresh banana slices with maple sugar and sauté in a non-stick pan over medium-high heat for 2 to 3 minutes, or until browned and glistening. Top the pudding with the caramelized bananas and chopped cashews just before serving.

Nutritional Information

• Nutrition Information (per serving)
• Calories: 246
• Protein: 6 g
• Total Fat: 12 g
• Saturated Fat: 2 g
• Carbohydrates: 30 g
• Cholesterol: 0 mg
• Sodium: 42 mg
• Fiber: 2 g
• Sugar: 19 g

Pro Tips

• For a thick, ice cream-like consistency, use frozen banana chunks instead of fresh ones.
• Ensure your bananas are very ripe with plenty of brown spots for the sweetest, most intense natural flavor.
• Add a dash of cinnamon, nutmeg, or vanilla extract to the blender for extra warmth and depth.
• If you don’t have Cashew Cream, full-fat coconut milk from a can makes a great, equally creamy substitute.

FAQ

Q: Can I make this banana pudding without cashews
A: Yes, this recipe is easily adaptable for a nut-free diet. For a similarly rich and creamy texture, substitute the 1½ cups of Cashew Cream with an equal amount of full-fat coconut milk from a can.

Q: Is this vegetarian banana pudding healthy
A: Absolutely. This pudding is made with wholesome, plant-based ingredients. It’s naturally sweetened with fruit and maple syrup and provides 6 grams (0.21 oz / 6 g) of protein per serving from the cashews, making it a nutritious and satisfying vegetarian treat.

Q: How should I store this plant-based banana pudding
A: Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. The consistency will become firmer as it chills. Note that the top may darken slightly due to banana oxidation, but it will still taste delicious.

Q: Can I make this pudding ahead of time
A: Yes, you can prepare this pudding a day in advance. For the best presentation and texture, store the pudding in the fridge and prepare the optional caramelized banana and cashew garnish just before serving.

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Stav Kogan

Quick Plant-Based Banana Pudding

Craving something sweet, creamy, and satisfying but short on time? This luscious banana pudding comes together in minutes and is made with wholesome, plant-based ingredients. It's the perfect guilt-free treat to satisfy your sweet tooth.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 3 minutes mins

Total Time 8 minutes mins

Servings: 4 serving

Calories: 246

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 ripe bananas, cut into chunks
• 1½ cups / 360 ml (12.2 fl oz) Cashew Cream
• 3 Tbs. / 45 ml (1.5 fl oz) pure maple syrup
• 1 Tbs. / 15 ml (0.5 fl oz) orange juice
• 1 pinch salt
• Optional Garnish: Chopped cashews and caramelized banana slices
• For a thick, ice cream-like consistency, use frozen banana chunks instead of fresh ones.
• Ensure your bananas are very ripe with plenty of brown spots for the sweetest, most intense natural flavor.
• If you don't have Cashew Cream, full-fat coconut milk from a can makes a great, equally creamy substitute.

Method

 

1. Place the banana chunks, Cashew Cream, maple syrup, orange juice, and salt into a high-speed blender or food processor.
2. Blend on high for 1-2 minutes, or until the mixture is completely smooth and creamy. Scrape down the sides of the blender if necessary.
3. Pour into four serving dishes.
4. Serve immediately for a soft-pudding consistency, or chill for 30 minutes for a firmer set.
5. To prepare the optional garnish, sprinkle fresh banana slices with maple sugar and sauté in a non-stick pan over medium-high heat for 2 to 3 minutes, or until browned and glistening.
6. Top the pudding with the caramelized bananas and chopped cashews just before serving.
7. Add a dash of cinnamon, nutmeg, or vanilla extract to the blender for extra warmth and depth.

Nutrition

Calories: 246kcalCarbohydrates: 30gProtein: 6gFat: 12g

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