Gluten-Free Vegan Banana Pudding

Name: Gluten-Free Vegan Banana Pudding
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 cups raw cashews; soaked at least one hour or overnight (drained and rinsed); 1 cup Almond Breeze Original Almondmilk; 1 medjool date; pitted; 3 bananas (2 sliced; 1 whole); 1/2 teaspoon vanilla; 1/2 cup maple syrup (or any sweetener you love; honey would work well); Pinch of sea salt; 1 package of your favorite vegan vanilla cookies or wafers; Dairy-free whipped cream and cinnamon for serving

Cook Time:
15 Minutes: Difficulty:
Medium: Serves Up To:
6 Servings

Nutrition Information

Total Fat	20.4 g

Total Carbohydrates	87.7 g

Cholesterol	1.5 mg
Sodium	244.0 mg

Potassium	326.1 mg
Dietary Fiber	3.3 g
Sugars	49.4 g

Protein	9.3 g

Ingredients

Ingredient ready
2 cups raw cashews; soaked at least one hour or overnight (drained and rinsed)
Ingredient ready
1 cup Almond Breeze Original Almondmilk
Ingredient ready
1 medjool date; pitted
Ingredient ready
3 bananas (2 sliced; 1 whole)
Ingredient ready
1/2 teaspoon vanilla
Ingredient ready
1/2 cup maple syrup (or any sweetener you love; honey would work well)
Ingredient ready
Pinch of sea salt
Ingredient ready
1 package of your favorite vegan vanilla cookies or wafers
Ingredient ready
Dairy-free whipped cream and cinnamon for serving

Directions

Step 1 complete
AIn a high-speed blender, blend the cashews, one banana, the date, pinch of sea salt, sweetener, original almond milk, and vanilla on high until smooth and creamy.
Step 2 complete
In a 9×13 baking dish, add the remaining banana slices and cookies to cover the bottom of the pan.
Step 3 complete
Pour the pudding mixture on top, cover and allow to cool in fridge overnight.
Step 4 complete
Serve with whipped cream, a sprinkle of cinnamon, and honey roasted almonds for an added nutty crunch.