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grew up in the 1970s so I have eaten my share of the banana pudding
recipe that was on the back of the vanilla instant pudding boxes. In
fact, I think that might have been one of the first recipes I ever
prepared on my own: just add some bananas and Nilla Wafers and you’ve
got something kind of almost fancy. This interpretation is creamy but
light and not too sweet. It evokes the instant pudding I remember but
with a more grown up sensibility: perfect for a sweet indulgence
anytime. While this whips up in a snap, it does take some time to chill
so factor that in with your planning. Serve in one large glass dish or
¼ cup cornstarch
3 cups vegan milk (I used cashew)
¼ cup pure maple syrup
2 teaspoons pure vanilla extract
½ teaspoon ground nutmeg
Pinch of salt
2 – 3 bananas, sliced into rounds
Vegan vanilla cookies
Place the cornstarch in a medium pot and over medium heat, whisk
the milk and maple syrup into it. Cook, whisking often, for 10 – 12
minutes or until thickened. Remove from heat and whisk in the vanilla,
ground nutmeg and salt. Let sit for ten minutes.
Whisk the pudding and line the bottom of your serving dish or dishes
with a small amount of pudding, just to cover the bottom. Put this in
the fridge for ten minutes so it can thicken more.
Put a layer of cookies over that. Top that with a single layer of
bananas. Repeat this again – pudding, cookies, bananas – two more
times, reserving a small amount of pudding for the top. Crumble some
cookies over the final pudding layer.
Chill for an hour or two and serve.
2013-2017, Vegan Street