Easy Vegan Banana Pudding (No-Cook)
Servings:8 servings
Are you ready for drool-worthy and impossibly easy Vegan Banana Pudding?! With layers of creamy vanilla pudding, sweet bananas, and vanilla wafers, this no-cook vegan dessert has everything you want in banana pudding, but NO dairy or eggs. Only 5 ingredients and 15 minutes to prepare!
Ingredients
- 2 (4-serving) boxes instant vegan vanilla pudding mix - package size varies by brand; see Notes for tested brands and homemade option
- 2⅔ to 4 cups unsweetened non-dairy milk such as almond, soy, or oat - almond milk tastes best
- 9 ounces vegan vanilla wafers - I used the 365 brand
- 2 large barely ripe bananas
- 1 tablespoon lemon juice, optional - prevent browning of bananas used on top but isn't necessary
- 3 cups So Delicious Coco Whip, thawed in the refrigerator - or homemade whipped coconut cream
Instructions
- NOTE: Check the instructions on the pudding mix. The brand I used (365) called for simply whisking the powder into milk, but that led to clumpy pudding. So I decided to use a blender to combine the powder and the milk, and then use a handheld electric mixer. When I tested other brands of pudding mix, including Jell-O, blending was NOT necessary.
- Prepare one box of pudding according to package directions. NOTE that with Jell-O and Simply Desserts, you need to reduce the amount of milk used for the pudding to set. The manufacturers indicate 1¼ cups of non-dairy milk per box, but I found the pudding tastes better and still sets with 1⅓ cups. So you'll need a total of 2⅔ cups non-dairy milk for either of those brands. Use an electric handheld mixer and beat until thickened and soft-set. Set aside.Original instructions (for 365 brand): add 2 cups of milk to a blender. With the blender on low speed, remove the center cap from the lid and pour the pudding mix through the hole in a steady stream. Blend for just a few more seconds on low speed. Immediately pour the pudding mixture into a large mixing bowl, and use an electric handheld or stand mixer with whisk attachment to beat the pudding until thickened, 1 to 2 minutes. Set aside.
- Arrange vanilla wafers across the bottom and sides of an 8- or 9-inch square ceramic or glass dish (approx. 2.5 liter capacity). Crumble 3 or 4 wafers by hand, and sprinkle the crumbs into the gaps between the cookies. Slice one banana, and arrange on top of the cookies. (One large banana should be enough for each layer.) Spread the pudding on top, all the way to the edges so that the banana is fully covered.
- Now make the 2nd batch of pudding: Prepare the pudding the same way you did before. Set aside.
- Repeat the layering process: a layer of wafers, sliced banana, and the 2nd batch of pudding.
- Refrigerate for at least 3 hours. Cover with plastic wrap if refrigerating longer. Before serving, top with dairy-free whipped topping. If also decorating with sliced banana, toss banana with lemon juice to prevent browning. Crumble a few vanilla wafers on top and serve.
Notes
Pudding Options - Beyond the 3 vegan-friendly brands I've tested, more are available online. Feel free to use a cook-and-serve pudding mix instead of instant, or make a double batch of homemade vanilla pudding. Note that the finished dish needs more time to chill and set, at least 4 hours.
- 365 brand (Whole Foods) organic instant pudding - the one I used when I first shared this recipe. Unfortunately, at the time of this update, it seems to be discontinued.
- Simply Desserts - This one is clearly labeled as vegan, but note that it's also sugar-free. Be sure to check the ingredients.
- Jell-O instant pudding - This is accidentally vegan and easy to find in stores. If you avoid artificial ingredients, go with homemade pudding instead.
Nutrition
Calories: 325kcal | Carbohydrates: 60g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 0mg | Sugar: 32g
