This quick and easy yogurt-based Banana Pudding recipe is so simple to make with homemade vegan vanilla wafers, layers of Forager Project Honey Alternative Cashewmilk Yogurt, banana, and dairy-free whipped cream.
Ingredients
Prep
- Make the vanilla wafers. First, preheat the oven to 350º F and line a baking sheet with parchment paper. Measure out all ingredients.
- Make the dough. Whisk the vegan butter, sugar, dairy-free yogurt, and vanilla extract together in a medium bowl. Add in the flour, baking powder, and sea salt, and use a rubber spatula to fold the dry into the wet.
- Form the wafers. Use a 1 tablespoon wafer dough scoop and scoop the wafer dough into a ball. Roll it between your palms and lightly press it into almost a patty shape. Repeat for the remaining dough. You should make 25-30 wafers.
- Bake the vanilla wafers. Place the baking sheet into the oven to bake for 18-20 minutes or until the vanilla wafers are lightly golden. Remove from the oven and set aside to cool while you make the pudding.
- Next, make the “vanilla” pudding. In a large bowl or in the Forager Project yogurt container, add in the vanilla bean paste to the yogurt and mix until combined.
- Once the cookies have cooled, crumble the cookies or blitz them in a food processor lightly to create a crumble.
- Assemble the banana pudding. In a small casserole dish (7x5” or slightly bigger), spoon about half of the yogurt mixture on the bottom. Then spoon some of the crumbled cookies, followed by ¾ of the banana slices. Pour the remaining yogurt mixture over the top. Cover the dish, and refrigerate for 4 hours, or overnight.
- Once refrigerated, the cookies will become soft. That’s when you’re ready to serve! Top with the vegan whipped cream, and sprinkle on more banana slices and cookie crumbles. Serve and enjoy!
