Gluten-Free Vegan Banana Pudding

Prep Time



Cook Time





Serves Up To



Nutrition Information

Total Fat20.4 g
Sodium244.0 mg
Potassium326.1 mg
Total Carbohydrates87.7 g
Dietary Fiber3.3 g
Sugars49.4 g
Protein9.3 g


  • 2 cups raw cashews; soaked at least one hour or overnight (drained and rinsed)
  • 1 cup Almond Breeze Original
  • 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)
  • Pinch of sea salt
  • 1 package of your favorite vegan vanilla cookies or wafers
  • Dairy-free whipped cream and cinnamon for serving


  1. 1

    AIn a high-speed blender, blend the cashews, one banana, the date, pinch of sea salt, sweetener, original almond milk, and vanilla on high until smooth and creamy.

  2. 2

    In a 9x13 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, a sprinkle of cinnamon, and honey roasted almonds for an added nutty crunch.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Courtesy of: The Fitnessista

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