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Vegan Banana Pudding

½ cup cornstarch

1 cup sugar

¼ tsp salt

4 cups almond milk

2 tbsp vanilla extract

6 ripe medium bananas

2 tbsp lemon juice

1 12oz container nondairy whipped topping

1 box vanilla wafers

Peel and slice the bananas and toss them in a bowl with the lemon juice. Set aside.

In a small bowl, crumble 5 wafers and set aside


In a large saucepan, over medium heat, whisk cornstarch, sugar, and salt. Slowly add almond milk, whisking until smooth. Cook until the mixture starts to thicken. Stir frequently to avoid lumps. The mixture is thick enough when it can coat the spoon. Remove from the heat and add vanilla. Let cool completely.

In a large mixing bowl, combine the whip topping and pudding together.

In a trifle bowl, cover the bottom of the bowl with wafers, add a layer of bananas, add banana pudding mix, repeat. Garnish the top with crumbled wafers.

Chill pudding for 30 minutes before serving.


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