Vegan Banana Cream Pie

by Jill Dalton

Mmmmmm Banana Cream Pie. Just like mama used to make. Weeeell, almost. This recipe tastes just as good without all of the added sugar and dairy. You will be smiling with every bite!

Vegan Banana Cream Pie

Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 3320 calories 20 grams fat
Rating: 3.6/5
( 25 voted )


1 1/2 cups almond meal
1 cup medjool dates (about 10)

1/2 pkg silk tofu (7oz)
1 tsp vanilla
1 1/2 cups raw cashews
1 cup dates
1/2 cup unsweetened almond milk ( or plant milk of your choice )
1 banana
2 bananas cut into 1/4 inch slices for inside of pie

1/2 to 1 cup toasted coconut


Pulse the almond meal and dates in the blender until mixture sticks together. Press mixture into a 9 inch pie plate to make the crust. Bake at 350° for 5 to 10 minutes or until golden brown. Place filling ingredients into blender and blend until smooth. Pour half of mixture onto crust. Layer sliced banana onto the cream and then cover the bananas with remaining cream mixture. Sprinkle the toasted coconut on top of the cream and refrigerate for 4-6 hours.


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yankeewife February 3, 2018 - 6:41 pm

This was an easy and delicious recipe to follow and enjoy! We addd a pinch of sea salt to bring out the natural sweetness of the fruit- the crust came out perfect after about 12-15 mins in a convection oven (bc we used a few more dates and cashews so it needed more time to become golden brown), and the ripe bananas layered between the super creamy and light filling, topped with crispy toasted coconut shavings, made it a #TeamTexture, delicious, Banana Cream Pie! Plant based never tasted so satisfying. Thank You for sharing this recipe!:)

Megan February 4, 2018 - 8:15 am

Do you have a suggestion of what I can substitute for the cashews in this recipe. My son is allergic to cashews. This is my biggest struggle in trying to become vegan.

Jill Dalton February 4, 2018 - 10:01 am

You could use raw almonds that have been soaked for a few hours =)

Kathleen February 10, 2018 - 12:35 pm

I am very happy to find your channel. The recipes look yummy and l will be creating them soon. Thanks for sharing your story.

Larry Ugone September 20, 2018 - 1:30 pm

is there something i could replace for the tofu need to avoid soy!

Jill Dalton September 26, 2018 - 4:05 pm

You could use 1/2 cup more of the cashews

Neville West May 18, 2020 - 4:08 pm

Do I need to soak the cashews before?

Jill Dalton May 19, 2020 - 5:29 pm

If you have a powerful blender then you don’t have to soak them. If you are using a regular blender, it would help to soak them for a couple hours.

Julia August 22, 2021 - 5:54 am

I also need to sub the cashews due to allergy. If I use almonds instead, do I need to peel off the skin after soaking?

Jill Dalton August 25, 2021 - 10:56 am

You don’t need to but it will be a bit more on the tan side than white. Still super delicious and nutritious =)

Carla February 28, 2022 - 11:55 am

This looks yummy but I cannot have nuts or seeds. Do you have a substitution recommendation for the cashews?

Jill Dalton March 4, 2022 - 12:25 pm

You could try using all tofu but I haven’t tried it


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