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
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.