Gluten-Free Vegan Banana Pudding

Name: Gluten-Free Vegan Banana Pudding
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 cups raw cashews; soaked at least one hour or overnight (drained and rinsed); 1 cup Almond Breeze Original Almondmilk; 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

Cook Time:: 15 Minutes
Difficulty:: Medium
Serves Up To:: 6 Servings

Nutrition Information

Total Fat: 20.4 g
Total Carbohydrates: 87.7 g
Cholesterol: 1.5 mg
Sodium: 244.0 mg

Potassium: 326.1 mg
Dietary Fiber: 3.3 g
Sugars: 49.4 g
Protein: 9.3 g

Ingredients

Ingredient ready
2 cups raw cashews; soaked at least one hour or overnight (drained and rinsed)
Ingredient ready
1 cup Almond Breeze Original Almondmilk
Ingredient ready
1 medjool date; pitted
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3 bananas (2 sliced; 1 whole)
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1/2 teaspoon vanilla
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1/2 cup maple syrup (or any sweetener you love; honey would work well)
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Pinch of sea salt
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1 package of your favorite vegan vanilla cookies or wafers
Ingredient ready
Dairy-free whipped cream and cinnamon for serving

Directions

Step 1 complete
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.
Step 2 complete
In a 9×13 baking dish, add the remaining banana slices and cookies to cover the bottom of the pan.
Step 3 complete
Pour the pudding mixture on top, cover and allow to cool in fridge overnight.
Step 4 complete
Serve with whipped cream, a sprinkle of cinnamon, and honey roasted almonds for an added nutty crunch.