RECIPE
Sweet and creamy Bennett
This sweet and creamy banana pudding is both rich and light. Adding a bit of
lemon juice to the pudding balances out the sweetness and brings out the fruity flavors of the bananas. Using pre-made vegan wafer cookies and vegan whipped cream makes for a super easy and convenient preparation.
Makes 8-10 servings
INGREDIENTS
2 1/4 cups almond milk, or plant milk of choice
1 Tbsp vanilla extract
1/2 cup cane sugar or golden agave nectar
3 Tbsp vegan butter
1/2 Tbsp lemon juice (optional)
1/8 tsp sea salt
3 Tbsp corn starch
4 ripe bananas, thinly sliced
1 package vegan vanilla wafer cookies
1 container vegan whipped cream
INSTRUCTIONS
Add all ingredients except the vanilla wafers, vegan whipped cream, and bananas to sauce pan and heat over medium heat. Whisk together until well combined and bring to a gentle simmer. Reduce heat to medium low and allow to cook for 10-15 minutes, constantly stirring, until pudding mixture coats the back of the spoon. Allow to cool for about 15 minutes.
In a glass dish, place a layer of vegan vanilla wafers and top with a layer of sliced bananas, then spoon over a layer of pudding (just enough to cover the banana slices). Continue this layering process until all the pudding is used. Top with a generous layer of vegan whipped cream and decorate with remaining vanilla wafers and bananas slices.
Cover with foil or a lid and allow to chill in the refrigerator for at least four hours to allow pudding to set. Serve with an additional dollop of vegan whipped cream and fresh banana slices.