This Southern-inspired Vegan Banana Pudding is guaranteed to be a hit at your next get together. Vegan vanilla wafers and fresh banana slices layered between a creamy vegan custard, then topped with whipped cream and additional crushed wafers. All you need is 10 simple ingredients!
Ingredients You’ll Need
For the Vegan Vanilla Pudding
- Sugar: Granulated sugar sweetens the pudding while keeping the color light. To make sure your pudding is vegan-friendly, opt for organic sugar.
- Cornstarch: Many traditional banana pudding recipes thicken the custard using eggs. In this egg-free, vegan dessert, cornstarch acts as the thickening agent and helps thicken the pudding while keeping it soft and velvety in texture.
- Non-dairy milk: Any unsweetened non-dairy milk of choice will work, with the exception of homemade oat milk. Homemade oat milk is likely to gelatinize and become unpleasant and slimy. Instead, try our Homemade Almond Milk, or coconut milk, soy milk, or cashew milk!
- Vegan butter: Adds richness and an extra smooth mouthfeel to the pudding.
- Vanilla extract: Essential for the vanilla flavor!
- Turmeric: Optional, but is used to add a bit of color to the pudding, mimicking the color of traditional egg-based custards.
- Vegan condensed milk: Adds sweetness and enhances the rich, creamy texture of the pudding. We used our Homemade Vegan Sweetened Condensed Milk, but feel free to use a store-bought vegan condensed milk if you have access to it!
- Vegan heavy cream: Used to lighten up the texture of the custard and to top the final dessert with homemade whipped cream! We used a store-bought vegan heavy cream. Look for one near you from brands like Silk, Country Crock, Violife, Let’s Do Organic, or Califia Farms!
For the Assembly:
- Vegan vanilla wafers: We used our Homemade Vegan Vanilla Wafers, but if you’re lucky enough to have access to vegan-friendly store-bought cookies, feel free to use them!
- Ripe bananas: The best bananas for banana pudding are fresh and ripe but not overly browned and spotty. They should be firm enough to hold their shape once sliced and keep well layered in the dessert.
Prepare the Vanilla Pudding
- Combine the cornstarch, sugar, and non-dairy milk. Add the sugar and cornstarch to a medium saucepan and combine. Add 1 cup of non-dairy milk and whisk together until smooth. Whisk in the remaining non-dairy milk.
- Simmer the milk mixture until thickened. Place the saucepan over medium heat and cook, mixing constantly, until the mixture thickens, about 5-6 minutes.
- Add vegan butter, vanilla, turmeric, and salt. Remove the pudding mixture from the heat and add the vegan butter, vanilla extract, turmeric and salt. Mix together until the vegan butter is melted and the mixture is smooth.
- Set aside to cool. Pour the mixture into a large, heatproof bowl and press a piece pf plastic wrap directly on the surface so a skin doesn’t form. Set aside to cool to room temperature. If making it in advance, place it in the fridge until it is ready to assemble.
- Add vegan condensed milk. Once the pudding is cooled to room temperature, add the vegan condensed milk. Mix together and set aside.
- Whip the heavy cream. Add the vegan heavy cream to a large bowl. Use an electric hand mixer or stand mixer fitted with the whisk attachment and beat the heavy cream until stiff peaks form.
- Fold the whipped cream into the pudding. Add the whipped cream to the bowl with the pudding and fold together gently until combined.
Find the full printable recipe here: Vegan Banana Pudding
