this vegan banana pudding is full of flavor and uses silken tofu to create a creamy pudding base! only a few ingredients and minimal chill time you will be enjoy it in no time.
the inspiration
Growing up banana pudding pie was one of my favorite things. I loved all the flavors, the texture from the cookies it is so good. It is a perfect dessert if you are a banana lover.
So, I knew I wanted to create a vegan banana pudding with silken tofu. It is a great way to create a creamy texture with a simple ingredient. I wanted to create something simple and delicious for you all.
I also love a no bake dessert and this one is ready to eat within hours! You can even eat it fresh as is.
the ingredients
- Silken Tofu: the main base of our vegan banana pudding. This will create a smooth and creamy texture.
- Banana: we need bananas for making the pudding have banana flavor and for slicing the bananas to layer within the pudding.
- Organic Sugar: we need this to sweeten the banana pudding.
- Vanilla Extract: to add extract flavor to the banana pudding.
- Ground Turmeric: this is optional you can add it in, to add a slight yellow color to the banana pudding.
- Vanilla Wafers: we will use these in banana pudding pie to create a bottom layer and on top as a garnish. Any brand of vegan vanilla wafers is fine, I just actually used the store brand one!
- Organic Powdered Sugar: we need this to sweeten the homemade coconut whip.
- Coconut Cream: this is the base of our homemade coconut whip.
how to make banana pudding
To make our homemade vegan banana pudding is so easy. Start by adding 2 peeled bananas, the silken tofu, sugar, vanilla extract, and turmeric into a food processor. You can also use a large blender.
Then, just pulse and mix until it turns into a super smooth and creamy consistency. I like to scrape the sides down during the process but that is all you need to do! It will taste so delicious try not to eat it all!
a note on pudding…
There are many ways to make banana pudding. I guarantee everyone’s family does it differently. So, just always remember this is my way of doing it. I am not even claiming this is a traditional banana pudding recipe just my own dairy-free and vegan way of doing it.
Also, in case you didn’t know pudding mix is fully vegan! So, you don’t need to find any vegan pudding because it usually is vegan. If you just wanted to use a vanilla pudding and mix it with a non-dairy milk like oat milk, soy milk, almond milk, you totally can!
Pudding in a little container is not vegan because that is made with dairy milk. So, feel free to take this recipe and add in what you like and what works for you.
layering the banana pudding
If there is one thing to know about banana pudding it is that it is a little messy and doesn’t have perfect layers.
So, you will start by adding some vanilla wafers to the bottom of a large baking dish or a trifle if you want to do a layered trifle. You can also make personal ones in a parfait glass or little jars.
Then, I like to pour half of the vegan banana pudding over top of the vanilla wafers. You will then take your other banana and cut into slices. Layer the banana slices in there, and pour the remaining vegan banana pudding over top.
Then, you can let this chill in the fridge for 1-2 hours. It will thicken up a little more but due to the use of fresh bananas some browning can occur. So, don’t let this sit too long before serving.
the cocowhip
Now, there is another element to this which is some sort of vegan whipped cream or whipped topping. I searched all over for either vegan cocowhip or vegan whipped cream and was having so much trouble finding it. Since I was out of store-bought options it was time for something else.
We had to go old school and make our own homemade cocowhip. Which is totally fine because it is easy to do. Don’t use coconut milk it won’t work, you need coconut cream!
Start by placing your cans of coconut cream in the fridge for at least 8 hours or overnight. Then, all you need to do is take it out the next day. Scoop the solids into a chilled bowl. Use either a hand mixer or stand mixer and whip with some organic powdered sugar until light and fluffy.
I like to serve my cocowhip on top of the vegan banana pudding. However, you may see some recipes that incorporate into the banana pudding, which you can also do.
tips for serving the vegan banana pudding
When it comes time to serve all you need to do is scoop some of the vegan banana pudding into a bowl. Then, add a few dollops of the cocowhip. Of course we will top it with some fresh crumbled vanilla wafers as well! If you are gluten free just swap in gluten-free vanilla wafers.
You can always make it a bit fancier with some fresh banana slices on top, a little sprig of mint, some extra fruit, or even pieces of crushed nut like a cashew. But to be honest this is a dessert best served simply.
Anyone who loves banana pudding knows it isn’t fancy but it is delicious.
why you’ll love this vegan banana pudding
This vegan banana pudding recipe is so delicious, full of banana flavor, and comes together quickly. I love that it is made with simple ingredients. We don’t even need to use cornstarch, vanilla pudding, or banana pudding to create a delicious pudding.
It also goes to show you how easily we can create it without animal products like eggs or dairy!
This is a fun dessert that comes together quickly and everyone will love it.
recipe substitutions
If there are ingredients you can’t find or you just want to make some substitutes here are some ideas:
- You can use agave or maple syrup in place of the organic sugar. I would start with ½ cup of either and then incorporate more to your liking.
- If you are struggling to find vanilla wafers you can swap it for vegan graham crackers! My mom always makes it with crushed graham crackers.
- Want to add in a fun flavor? Add in a scoop of peanut butter or some cocoa. To give it extra flavor.
- If you really want to up the banana factor skip the vanilla wafers and serve it with banana bread!
vegan banana pudding faq
- Is this recipe soy free? No, one of the main ingredients is silken tofu.
- Is this recipe gluten free? The pudding is, just swap the vanilla wafers for a gluten free cookie.
- Is this recipe nut free? Yes.
- How long does this last in the fridge? The dessert will last in the fridge for up to 4 days. However, natural browning may occur. This is best when eaten fresh.
- Can I freeze the leftovers? I wouldn’t.
- Is there a substitute for the silken tofu? No.
- Is banana pudding the same as banana cream pie? No.
- Can I thicken the banana pudding with something? So, if you wanted to thicken it with cornstarch or arrowroot you would need to cook it. I haven’t tried doing this so I can’t say how it will work out.
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Vegan Banana Pudding
Equipment
- Stand Mixer or Hand Mixer only if making homemade cocowhip
Ingredients
- 3 bananas (around 13.5 ounces)
- 2 blocks silken tofu (32 ounces)
- 1 cup sugar
- 1 teaspoon vanilla extract
- Pinch of turmeric optional for color
- 6 ounces vanilla wafers
- 2 small cans coconut cream (5.4 ounces)
- ¼ cup organic powdered sugar
Instructions
- In a food processor or large blender add the silken tofu, 2 bananas, sugar, vanilla extract, and turmeric. Blend for 1 to 2 minutes until smooth and creamy. Scraping down the sides as necessary.
- In a 9 x 11 baking dish add a layer of vanilla wafers to the bottom. I save about 5 for garnish on top.
- Then pour the half of pudding mixture over the vanilla wafers. Add a layer of sliced bananas, then pour the remaining pudding over top.
- Place in the fridge for 1 to 2 hours, no longer than 2 prior to serving.
- To make the cocowhip take 2 chilled cans *see note of coconut cream and scoop out the solid part. Place in a bowl that has been chilled for 15 minutes. You can either use a stand mixer or hand mixer for this. Add in the powdered sugar as well and whip for 3 to 5 minutes until light and fluffy.
- To serve the banana pudding scoop some into a bowl, add a few dollops of the cocowhip, and garnish with some crumbled vanilla wafers.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- Chill the cans of coconut cream for at least 8 hours or overnight in the fridge before use. You can also use store-bought cocowhip or vegan whipped cream instead.
- If you want to add a small squeeze of lemon juice to help prevent some browning you can do that.
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