Gluten-Free Vegan Banana Pudding
Cook Time
15
Minutes
Difficulty
Medium
Serves Up To
6
Servings
Nutrition Information
| Total Fat | 20.4 g |
|---|---|
| Cholesterol | 1.5 mg |
| Sodium | 244.0 mg |
| Potassium | 326.1 mg |
| Total Carbohydrates | 87.7 g |
|---|---|
| Dietary Fiber | 3.3 g |
| Sugars | 49.4 g |
| Protein | 9.3 g |
Ingredients
- 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
Directions
- 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
In a 9x13 baking dish, add the remaining banana slices and cookies to cover the bottom of the pan.
- 3
Pour the pudding mixture on top, cover and allow to cool in fridge overnight.
- 4
Serve with whipped cream, a sprinkle of cinnamon, and honey roasted almonds for an added nutty crunch.
Made with these products:
Courtesy of: The Fitnessista
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