Vegan Banana Pudding
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This vegan banana pudding features layers of rich vanilla pudding, vanilla wafer cookies, fresh bananas, and fluffy whipped cream. It’s so delicious and easy!
Gone are the days when you had to pass up on banana pudding because it was made with eggs and dairy.
This dreamy dairy free banana pudding is as decadent as traditional banana pudding, and anyone can make it using only a few simple ingredients—no oven needed.
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Love individual dessert cups like this easy homemade vegan banana pudding? Try these vegan chocolate pudding and vegan dirt cups next!
Why You’ll Love This Vegan Banana Pudding Recipe
- This vegan banana pudding comes together in minutes! It’s also a no-bake dessert that you can make in advance.
- It’s as rich and creamy as the classic dessert without using eggs and dairy.
- There are many ways to customize this dairy free banana pudding. Try it with add-ins and toppings like chopped chocolate, peanut butter, or caramel!
Ingredients And Substitutions
Granulated sugar – We haven’t tried making this plant-based banana pudding with liquid sweeteners.
Cornstarch – Thickens the vegan vanilla pudding mixture.
Sea salt and vanilla extract– They help accentuate the delicious flavor of the banana pudding. Cinnamon will also taste amazing in this decadent treat!
Turmeric powder – This is optional to give your vegan pudding color, just like the classic version.
Full-fat canned coconut milk and unsweetened almond milk – Using these two makes a perfectly rich and creamy vegan banana pudding. I don’t recommend substituting coconut milk, but you can swap almond milk with any non-dairy milk like soy or oat milk.
Vegan vanilla wafer cookies – You can also replace the layer of vanilla wafers with graham crackers.
Bananas – No fake banana flavor here! However, avoid overly ripe bananas. You want firm banana slices for the pudding.
Vegan whipped cream – Use our super quick and easy recipe for vegan whipped cream!
Tips For Making This Recipe
Whisk as You Cook
Whisk the mixture as you cook to dissolve the cornstarch completely and avoid getting a clumpy pudding.
Allow the Pudding to Set
This plant-based pudding will seem a bit thinner than the non-vegan version. So, give it at least an hour to set in the fridge.
Serve It Like a Trifle
Serving this dessert at a gathering? You can assemble your vegan banana pudding in a trifle bowl!
Banana Pudding Vegan Recipe FAQs
Is banana pudding vegan?
Classic banana pudding contains dairy and eggs, so it’s not vegan. However, you can make banana pudding with almond milk and other plant-based ingredients for a vegan version.
How to make dairy free banana pudding thicker?
The cornstarch, almond milk, and coconut milk ensure a perfectly thick pudding consistency. If you want it thicker, cook the pudding mixture for longer or chill it for at least 4 hours before assembly.
Can you make vegan banana pudding ahead of time?
Yes! You can cook the creamy dairy-free pudding mixture in advance and store it in an airtight container in the fridge. Then, assemble the vegan banana dessert right before serving.
How long will this plant based banana pudding keep in the fridge?
You can cover and store your leftover banana pudding in the fridge for up to 4 days.
Does almond milk banana pudding freeze well?
No. It’s a moist dessert with delicate components, so the texture won’t be appealing after freezing.
More Delicious Vegan Dessert Recipes
- Snickerdoodle Dessert Hummus
- Everything Free Cookies
- Candied Grapes
- Vegan Pumpkin Cheesecake Bars
- Vegan Gluten Free Lemon Bars
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Vegan Banana Pudding
Equipment
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- Pinch of sea salt
- Pinch of turmeric powder (optional, for color)
- 1/2 cup full-fat canned coconut milk
- 1 1/2 cups unsweetened almond milk
- 1 tbsp vanilla extract
- 12 vegan vanilla wafer cookies
- 2 to 3 bananas, sliced
- 2 cups vegan whipped cream
Instructions
- Combine the sugar, cornstarch, salt, and turmeric in a large saucepan. Slowly stir in coconut and almond milk, whisking the mixture well to avoid a lumpy pudding.
- Turn the heat to medium-high and bring to a simmer, stirring frequently until the mixture thickens, about 2 to 3 minutes.
- Remove from heat and stir in the vanilla. Set aside to cool completely.
- To assemble, layer the wafer cookies, pudding mixture, banana slices, and whipped cream in the dessert cups.
- Refrigerate for at least an hour before serving. Enjoy!
Notes
- Whisk the mixture as you cook to dissolve the cornstarch completely and avoid getting a clumpy pudding.
- This plant-based pudding will seem a bit thinner than the non-vegan version. So, give it at least an hour to set in the fridge.
- Serving this dessert at a gathering? You can assemble your vegan banana pudding in a trifle bowl!
