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
