Vegan Banana Pudding

5 from 1 vote

This creamy layered vegan banana pudding recipe has the flavour of the old-fashioned favourite, but it's made with plant-based ingredients!

Prep Time 20

Chilling Time 5

Total Time 5 20

Servings servings

Calories 697kcal

Combine non-dairy milk, pudding mix and cornstarch in a small saucepan. Whisk together until the dry ingredients are incorporated. Cook over medium heat, stirring constantly, until it begins to thicken and just starts to bubble. Reduce the heat to low and cook while stirring for about 2 minutes.
Remove from heat and whisk in 1 teaspoon of vanilla extract. Set aside to cool for 15 minutes.
Add the sweetened condensed milk and stir it together. Allow the pudding mixture to cool to room temperature.
Once the pudding has cooled, make the whipped cream. Add the vegan cream, powdered sugar and remaining vanilla to the bowl of an electric mixer fitted with a whisk attachment. Begin mixing on low speed and gradually increase the speed until stiff peaks form.
Add the pudding mixture to the bowl with the whipped cream and gently fold them together with a spatula.
Using a trifle dish, begin assembling the banana pudding. Start with a layer of pudding (about 1⁄4 of the total amount of pudding), followed by cookies and then banana slices. Then repeat twice more, ending with pudding on top. Make sure the top pudding layer completely covers the bananas to help keep them from turning brown.
Cover the banana pudding with plastic wrap and refrigerate for 4 hours or up to 24 hours before serving.
Immediately before serving, decorate the top with some additional cookies or banana slices if desired.

365 Everyday brand Vanilla Wafers are vegan
Jell-o brand cook & serve pudding is gluten free & vegan
365 Everyday brand Vanilla pudding is vegan
To store: Store any leftover vegan banana pudding in an airtight container in the refrigerator for up to 3 days.