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–+ servings
close up on an assembled vegan banana pudding topped with whipped cream, crushed cookies, and banana slices.
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4.45 stars (9 ratings)

Vegan Banana Pudding

This is the best Vegan Banana Pudding! It has everything you love about the classic Southern-style dessert, including layers of decadent vegan pudding, vanilla wafer cookies, banana slices, and heaps of whipped cream.
Prep Time20 minutes
Cook Time5 minutes
Chilling time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 264kcal
Author: Nora Taylor

Ingredients

  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups unsweetened soy milk or almond, cashew, oat
  • 2 tablespoons vegan butter
  • 1 teaspoon pure vanilla extract
  • 2 large bananas, barely ripe, sliced
  • 9 ounces vegan vanilla wafer cookies
  • 3-4 cups Vegan Whipped Cream store bought or homemade, see Notes for options
US Customary - Metric

Instructions

  • In a medium pot, add the sugar, cornstarch and salt. Whisk to combine.
  • Turn the heat to medium and slowly stir in the milk, whisking constantly. It's important to keep whisking so clumps don't form.
  • Bring the mixture to a simmer. Once simmering, stir occasionally for about 2 minutes, until the pudding thickens somewhat. It will keep thickening as it chills.
  • Remove from heat and stir in the vegan butter and vanilla, until the butter melts and the pudding is smooth. Set aside.
  • Line the bottom of a 2 or 2.5 quart dish with a layer of vanilla wafers, then a layer of banana slices.
  • Pour half of the vanilla pudding on top. Repeat the layers once more, then place a layer of plastic wrap over the pudding so it's touching it.
  • Place in the refrigerator and chill for 4 hours or overnight.
  • Once chilled and ready to serve, top with as much whipped cream as you'd like. I like to use a lot! Place some more vanilla wafers on top of the whipped cream and a few banana slices, if desired. Enjoy!

Notes

  1. For gluten free, use gluten free and vegan vanilla wafers.
  2. Any plant milk will probably work here, but I prefer soy milk.
  3. For the whipped cream, you can use store bought Coco Whip, homemade coconut whipped cream, aquafaba whipped cream or my favorite: Heavy Whipping Cream Substitute.

Nutrition

Serving: 1of 10 servings | Calories: 264kcal | Carbohydrates: 48g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 189mg | Potassium: 225mg | Fiber: 1g | Sugar: 33g | Vitamin A: 315IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 0.4mg