I’ve been craving banana pudding lately so I decided to make it the vegan way of course. I used a instant vanilla pudding mix, vanilla shortbread cookies, bananas (ofc) and dairy free whipped cream.
I made the pudding first. Following the directions on the back of the mix – using organic almond milk in place of the whole milk the recipe called for. For the pudding mix to not stick I stirred it the whole time it was on the heat, which was for probably a total of 5 minutes.
2 cups of almond milk
Omit the egg (or you could add a vegan egg sub)
I poured in the 2 cups of milk first then the powder while it was on medium heat. Stirring constantly then bringing the mixture to a boil and stirring again for 1 minute while boiling then taking it off the heat.
I poured the pudding into 2 ramekins and into 1 smaller mason jar.
I let them cool for 10 minutes on the counter then put them in the fridge for 90 minutes.
after the 90 minutes I poured all the pudding mix into a blender with vanilla wafers about 2 handfuls and 2 bananas and a little bit of milk.
blended it all together and poured them back into the containers and let them sit in the fridge for a little bit longer.
The banana pudding mix was actually way better than I expected and I’m already wishing I had bought more than 1 mix.