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  • Prep-time: / Ready In:
  • Makes 4 parfaits

This creamy treat is made by layering an easy stove-top vanilla pudding with sliced bananas and crunchy vanilla-laced oats. To avoid clingy banana strings, peel bananas from the bottom up. (Pinch the black tip to get started.)

Note that the cashews should be soaked overnight for creamiest results. To soak cashews, place them in a bowl with enough hot water to cover.

Two vegan banana pudding parfaits in glass jars, showing layers of pudding and vanilla oats

Ingredients

  • ¼ cup cornstarch
  • 2 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 4 tablespoons + 2 teaspoons pure maple syrup
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon sea salt
  • 1¾ teaspoons pure vanilla extract
  • ¾ cup rolled oats
  • ¼ teaspoon ground cinnamon
  • ½ cup raw cashews, soaked overnight
  • 3 large or 4 small bananas, sliced into ¼-inch-thick rounds

Instructions

  1. For pudding, place cornstarch in a medium saucepan. Gradually whisk in milk until smooth. Whisk in 3 tablespoons of the maple syrup, the nutmeg, and salt. Bring just to boiling over medium, whisking constantly. Cook and whisk 2 to 3 minutes more or until mixture is thickened and no foam remains on the surface. Stir in 1 teaspoon of the vanilla. Transfer to a bowl to cool.
  2. While pudding cools, preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small bowl stir together oats, 1 tablespoon of the maple syrup, ½ teaspoon of the vanilla, and the cinnamon. Spread mixture in a ½-inch-thick layer on the prepared baking sheet. Bake 15 to 18 minutes or until oats are golden brown, stirring once.
  3. For cashew cream topping, drain cashews. In a blender combine cashews and the remaining 2 teaspoons maple syrup and ¼ teaspoon vanilla. Add ¼ cup water. Cover and blend until smooth and creamy. Place in an airtight container; chill.
  4. To assemble parfaits, spoon 2 Tbsp. pudding in each of four parfait glasses. Top with one-third of the banana slices and one-third of the oat mixture. Repeat with another layer of pudding, one-third of the banana slices. and one-third of the oat mixture. Layer with the remaining banana slices and pudding. Cover and chill parfaits 1 to 8 hours.
  5. Just before serving, if desired, top with additional banana slices and the remaining oat mixture. Top each with 1 tablespoon cashew cream and additional cinnamon.
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Comments (15)

(5 from 6 votes)
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skye2 weeks ago
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So creamy and amazing taste thankyou so much for this lovely recipe! the pudding part with almond milk was divine.

Lisa2 weeks ago
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This dessert is delicious and kid approved. I have always loved banana pudding made with cool whip, instant vanilla pudding and nilla wafers. This is the first time I’ve been able to enjoy banana pudding since becoming wfpb. Thank you so much for creating a fabulous recipe!

Donna Magas2 weeks ago
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What should be a good substitute for the cashews? We have a cashew allergy in the house.

Tiffany3 weeks ago
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Is there a place we can obtain nutrition information for your recipes? To determine protein, carbs, calories, etc?

Diane Althaus3 weeks ago
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I’m curious–wouldn’t the crunchiness of the oat mixture get lost while layered with the pudding and refrigerated?

Lorna Crabtree3 weeks ago
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What about macadamia nuts? If you can eat them, they are as mild as the cashews and should give a creamy texture.

texmex3 weeks ago
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cornstarch is not exactly a nutriment to recommand, is it?

Josie Talbot3 weeks ago
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If you don like corn starch try arrowroot powder is works just like cornstarch.

Josie

Freda4 weeks ago
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Fantastic 10

Kimberly Linetsky1 month ago
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Is there a substitute that would work for the cashews? I’m allergic.

Anita3 weeks ago
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Tigernuts, which actually aren’t nuts, but tubers. I discovered them recently, they are very tasty, sweeter than cashews, make great milk, icecream etc..

Lynn Plourde3 weeks ago
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I’m allergic to cashews too, so when recipes call for them, I substitute almonds.

Elena4 weeks ago
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Haven’t tried but white beans are used as a substitute for cashews in other recipes.

Becki Henderson2 months ago
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This is a delicious dessert. The pudding can be made using date paste instead of the maple syrup, but I did need the maple syrup for the oat mixture. I frequently make the oat mixture to keep on hand as a simple granola to use on top of FOK’s banana-berry smoothie bowls.

aram2 months ago
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this sounds delicious

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Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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