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–+ servings
Quick Plant-Based Banana Pudding – vegetarian recipe
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.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 4 serving
Calories: 246
Ingredients Method Nutrition

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
  • 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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