Vegan Banana Pudding

by Jill Dalton

Banana pudding with the little vanilla wafers layered in was standard fare for many growing up but is loaded with sugar, dairy, and artificial flavors and colors. This weeks recipe is a whole food plant based twist on this popular dish. Made with real bananas, this pudding whips up into a creamy and delicious pudding that is as good for you as it is for dessert (or breakfast). I like to make it along side my peanut cookies for a tasty treat.

Vegan Banana Pudding

Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.1/5
( 75 voted )


1/2 cup rolled oats
1/2 cup cashews
2 1/2 cups water
4 medjool dates (8 deglet)
1 ripe banana
1 teaspoon vanilla


  1. Blend the rolled oats, cashews and water together in a blender.
  2. Strain the mixture with a metal mesh strainer or plant milk bag.
  3. Pour liquid back into the blender and add the dates, banana and vanilla.
  4. Blend until dates are pulverized.
  5. Pour into a saucepan and cook on medium high while stirring with a whisk.
  6. Cook until desired pudding consistency.
  7. Pour into a sealable container and place in the fridge for at least 4 hours or overnight.
  8. Once chilled, serve with sliced bananas on top.
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Valerie F Wood August 1, 2020 - 7:17 pm

Delicious Thank you ❤️

Melissa August 23, 2020 - 10:11 pm

Wow…. delicious! This base has so many possibilities. Will try some cocoa powder next time instead of banana and make a chocolate custard. Yum!

Laurie October 22, 2020 - 12:33 pm

I would like to make this into chocolate pudding as well. Any idea on how much cocao powder to use?

Jill Dalton October 22, 2020 - 6:51 pm

I would try 1/4 cup

Josie Cable September 20, 2020 - 10:12 pm

I’m so happy I accidentally ran into you today. You are doing what I back in 2002. All of my plant based recipes I created onto paper, were destroyed by a river flood. Your videos are assisting me to get back onto proper healthy clean eating! Thank you!
Josie in Florida but from Kentucky.

Elsie October 1, 2020 - 8:19 pm

Stupid question here. Sorry but are we talking only raw cashews or possibly roasted but simply unsalted?

Jill Dalton October 2, 2020 - 9:32 am


MaryEllen Bunce November 4, 2020 - 8:18 pm

This is delicious! Wish it didn’t turn color from bananas but that didn’t deter us. Thank you for the delicious recipe! Yummy! I chuckle inside when people say “what do you eat”. The sky’s the limit!

Jill Dalton November 5, 2020 - 10:24 am

Absolutely! =)

James McDonald November 14, 2020 - 5:19 pm

I’ve made this recipe several times now, and I must say that I prefer it hot off the stove and poured over a bowl of varied fruits. We’ve even had it for breakfast, though it would be wise to decrease the sweetness for that. I’m looking forward to pouring it over fruits and rolled oats and nuts/seeds.

Thanks for an amazing recipe, Jill! We love it!

Kay April 23, 2021 - 1:22 am

I’m sure the PB cookie is good, but with a banana pudding, my taste buds want vanilla wafers. Do you have plans for vanilla wafers?

Jill Dalton April 24, 2021 - 2:08 pm

I don’t, sorry

Nicole August 11, 2021 - 4:24 pm

Would using other nuts–like pecans, for example–work as well? Thank you for such great recipes!

Jill Dalton August 14, 2021 - 6:43 pm

Hmmmm, not sure that would work but I would give it a try.


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