Easy Vegan Banana Pudding

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often more affordable.

nondairy whipped topping

🥗Healthier: coconut cream

💰Cheaper: whipped coconut milk

Coconut cream is richer and can be made at home.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup has a lower glycemic index and honey can be less expensive.

vanilla wafers

🥗Healthier: oat cookies

💰Cheaper: graham crackers

Oat cookies are often healthier, while graham crackers can be cheaper.

In a small pot over medium heat, combine banana, sweetener, optional ingredients, and 1 cup of the milk of choice.

Whisk the remaining 1/4 cup milk with the cornstarch.

Once the banana mixture is warm, whisk in the cornstarch mixture.

Cook on low heat, whisking occasionally, until thick.

Turn off heat and stir in vanilla.

If not eating right away, you can take it off the heat before it's thick, let cool, then refrigerate. The pudding will thicken considerably in the fridge.

If a smoother texture is desired, feel free to use a hand blender.

Serve hot or cold.

Cooking Techniques

Spice Level:

Dietary

Allergens