If you have a soft spot for creamy, dreamy desserts that feel like a warm hug in every bite, then this Vegan Banana Pudding Recipe is about to become your new best friend. It’s a luscious, dairy-free twist on the classic Southern favorite, bursting with natural banana flavor and silky smooth texture that won’t make you miss traditional pudding one bit. Made with simple pantry staples and easy steps, this pudding is perfect for sharing or indulging solo, and its vibrant golden hue from turmeric gives it a sunny, inviting look. Whether you’re craving a comforting treat or a vegan dessert that truly satisfies, this recipe hits all the right notes.
Ingredients You’ll Need
The magic behind this delightful pudding lies in its carefully chosen ingredients, each bringing a unique touch to the final dish. From the creamy soy milk that forms the base to the mashed banana that infuses sweetness and the hint of turmeric that awakens the color, every component is essential to achieving that perfect balance of flavor, texture, and visual appeal.
- Soy Milk (1 1/4 cup): The creamy, plant-based liquid that lends a smooth base without overpowering the banana flavor.
- Cornstarch (3 tablespoons): Your thickening agent creating that luscious custard consistency.
- Mashed Banana (1/2 cup): The star ingredient giving natural sweetness and a wonderful fruity depth.
- Banana Stevia Drops (1/2 – 1 teaspoon): A natural sweetener that enhances banana notes without adding sugar—you can adjust to your taste.
- Turmeric (1/4 – 1/2 teaspoon): A pinch for that stunning golden color that makes the pudding visually irresistible.
- Dairy-Free Butter (1 tablespoon): Adds richness and creaminess; feel free to swap with peanut butter for a nutty twist.
How to Make Vegan Banana Pudding Recipe
Step 1: Prepare the Cornstarch Mixture
Start by whisking 1/4 cup of your chosen soy milk and the cornstarch together in a small bowl until you get a smooth slurry free of lumps. This simple mix will be your thickening agent that transforms the milk into pudding magic.
Step 2: Warm the Remaining Milk
Pour the remaining 1 cup of soy milk into a small saucepan and gently warm it over medium-high heat. Watch carefully for tiny bubbles forming around the edges—this signals the milk is just about to simmer and is ready for the next step.
Step 3: Combine and Thicken
Slowly stir the cornstarch slurry into the simmering milk, then reduce the heat to medium. Keep stirring patiently with a spoon until the mixture starts to thicken and reaches a custard-like texture; this usually takes around 5 to 8 minutes. The gentle stirring ensures it cooks evenly without lumps.
Step 4: Flavor and Mix
Once thickened, remove your pudding from heat and transfer it to a glass bowl. Stir in the banana stevia drops or substitute with maple syrup and a bit of natural banana extract if you prefer. Fold in the mashed banana to infuse sweetness and depth, making the pudding beautifully fruit-forward.
Step 5: Boost Color and Creaminess
Now, stir in a pinch of turmeric to brighten the pudding with a joyful yellow color. For an extra creamy finish, add in a tablespoon of dairy-free butter or peanut butter—either will elevate the texture and add a hint of richness that’s pure comfort food.
Step 6: Chill and Set
Let the pudding sit uncovered for about 20 minutes to release some steam. Then, cover with plastic wrap, pressing it gently so it touches the pudding surface; this prevents the formation of an unwanted skin. Pop it into the refrigerator for at least one hour, or even overnight, to allow the flavors to deepen and the pudding to fully set.
Step 7: Serve Your Vegan Banana Pudding Recipe
After chilling, your pudding is ready to be served delightful and cold. Layer it with your favorite accompaniments or enjoy it straight from the bowl—a creamy, naturally sweet treat awaits.
How to Serve Vegan Banana Pudding Recipe
Garnishes
Adding a thoughtful garnish can transform your pudding from simple to spectacular. I love topping mine with fluffy whipped coconut cream and a sprinkle of crumbled almond flour shortbread cookies for a delightful crunch. Fresh banana slices or a dusting of cinnamon also brighten every spoonful.
Side Dishes
This pudding pairs wonderfully with light, fresh sides. Think crisp fruit salad, toasted nuts, or even a cup of hot herbal tea for a cozy dessert experience. It’s a sweet finale that doesn’t overpower but complements.
Creative Ways to Present
For a show-stopping presentation, serve in clear glass jars or dessert cups layered with banana slices, pudding, and whipped cream to showcase the beautiful colors and textures. You could even create a layered trifle with almond cookies or vegan granola for added dimension and fun.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Banana Pudding Recipe keeps beautifully covered in the refrigerator for up to 3 days. Make sure it’s well-sealed to maintain the pudding’s silky texture and prevent it from absorbing other fridge odors.
Freezing
While this pudding can be frozen, know that the texture might change slightly upon thawing due to the plant-based milk base. Freeze in airtight containers for up to one month, then thaw overnight in the fridge for best results. A quick stir before serving helps to smooth it out.
Reheating
If you prefer your pudding warm, gently reheat in a saucepan on low heat, stirring constantly to prevent curdling. You can add a splash of non-dairy milk to revive creaminess. However, it’s equally delightful eaten chilled for that perfect dessert vibe.
FAQs
Can I use other non-dairy milks in this recipe?
Absolutely! While soy milk gives a nice creaminess, almond, oat, or coconut milk work beautifully too. Just pick your favorite and enjoy slight flavor variations that come naturally.
How do I adjust sweetness without stevia?
If you’re not a fan of stevia, you can use maple syrup, agave nectar, or natural banana extract to taste. The mashed banana also adds natural sweetness, so you can experiment to find your perfect balance.
Is turmeric necessary?
Turmeric is optional but recommended for that vibrant yellow color reminiscent of classic banana pudding. It adds minimal flavor when used in small amounts but makes the dish visually stunning.
Can I add peanut butter to this pudding?
Yes! Adding a tablespoon of natural peanut butter gives an amazing creamy texture and a subtle nutty twist. It’s a fun variation if you love the combo of banana and peanut butter.
What’s the best way to prevent custard skin?
Placing plastic wrap directly on the surface of the pudding as it cools ensures no skin forms. No pressing needed—just light contact with the pudding keeps it smooth and perfect.
Final Thoughts
This Vegan Banana Pudding Recipe is more than just a dessert; it’s a joyful experience of creamy, naturally sweet flavor and comforting texture that you’ll find yourself making time and again. Whether you’re serving it for a special occasion or treating yourself on a quiet evening, it’s simple to make and irresistibly delicious. I can’t wait for you to try it and savor every spoonful just like I do!
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Vegan Banana Pudding Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Vegan Banana Pudding is a creamy, dairy-free dessert combining the natural sweetness of bananas with a smooth pudding base made from soy milk and cornstarch. Perfect for vegan and plant-based diets, this recipe offers a delightful twist on a classic comfort dessert with optional additions like turmeric for color and vegan butter or peanut butter for enhanced creaminess.
Ingredients
Base Ingredients
- 1 1/4 cup Soy Milk (or non-dairy milk you like)
- 3 tablespoons Cornstarch (or corn flour)
- 1/2 cup Mashed Banana
- 1/2 – 1 teaspoon Banana Stevia Drops (adjust to taste)
- 1/4 – 1/2 teaspoon Turmeric (for color, optional)
- 1 tablespoon Dairy-Free Butter (Unsalted) (or peanut butter, optional)
Instructions
- Make the Cornstarch Slurry: In a small mixing bowl, whisk 1/4 cup of soy milk with the cornstarch until fully combined into a smooth slurry. Set this mixture aside to use later.
- Heat the Milk: Pour the remaining 1 cup of soy milk into a small saucepan and warm it over medium-high heat. Heat until the milk begins to simmer and bubbles form around the edges of the pan.
- Cook the Pudding Base: Slowly stir the cornstarch slurry into the simmering milk. Reduce the heat to medium and continue to cook while stirring gently until the mixture thickens into a pudding-like consistency, about 5 to 8 minutes.
- Add Flavorings and Bananas: Remove the saucepan from heat. Stir in banana stevia drops (or substitute with maple syrup and natural banana extract if preferred) and blend in the mashed bananas until smooth and well incorporated.
- Optional Enhancements: Add a pinch of turmeric to brighten the pudding’s yellow color. For extra creaminess, stir in a tablespoon of vegan butter or natural peanut butter to create a richer texture.
- Cool and Cover: Transfer the pudding into a glass bowl and let it sit uncovered for 20 minutes to allow steam to escape. Then, cover the surface of the pudding with plastic wrap, pressing the wrap directly onto the pudding to prevent a skin from forming.
- Refrigerate: Chill the pudding in the refrigerator for at least 1 hour, or preferably overnight, to set and develop flavors.
- Single Serving Presentation: Serve the pudding in individual portions, layering with whipped coconut cream, sliced or mashed bananas, and crumbled almond flour shortbread cookies for added texture and indulgence.
- Prepare Larger Batches: To serve more people or fill an 8-inch by 8-inch baking dish, double or triple the recipe accordingly, following the same cooking and chilling process.
Notes
- Adjust sweetness with banana stevia drops or maple syrup according to your taste preference.
- Turmeric is optional and used only to enhance the pudding’s yellow color, adding no noticeable flavor.
- Vegan butter or peanut butter can be added to enrich creaminess and flavor, but can be omitted for a lighter pudding.
- Ensuring the plastic wrap touches the pudding surface prevents a skin from forming during refrigeration.
- This pudding pairs beautifully with whipped coconut cream and almond flour shortbread cookies for a complete dessert experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
