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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 (43)

(4.86 from 14 votes)
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Amy2 weeks ago
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Going to try

Annette3 weeks ago
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This is so delicious! We all loved it (3 adults, one who still eats dairy and meat). Definitely saving this recipe, though might get lazy next time and just mix it all up in a big bowl with the whipped topping on top, rather than bother with the layers (though that did make it pretty for a dinner party). YUM!!!

Tracy Bubnis2 months ago
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Tastes great, but I must’ve done something wrong. Thickened fine, then placed in the fridge. A few hours later, it was completely runny.
Oats & cashew cream came out great
Any thoughts?

Sel Runn2 months ago
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great recipe. can you please tell me where the glasses you use for this pudding come from. They are very cool. thank you

Dennis2 months ago
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is there an alternative in this recipe to cornstarch? i am allergic to all corn products.

Thank you

Forks Over Knives2 months ago
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Hi Dennis! We recommend using potato starch instead. It has a 1:1 substitution ratio with cornstarch and holds up well in sweet recipes. Enjoy!

Scott L2 months ago
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Dennis: Read the lower thread- arrowroot did not work well.

Tracey2 months ago
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Arrowroot should work as an alternative.

Mar2 months ago
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So grateful for a refresh g recipe. I can’t have chocolate (no caffeine)

Amy1 month ago
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Made this tonight for my mother-in-law and husband and we all thought it was fabulous. This dessert will be for guests in the future.

Courtney2 months ago
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Then use carob!

Holly2 months ago
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I used almond milk and stevia syrup instead of maple syrup cause my Dad’s diabetic.
I also cooled the pudding and then added a small amount of banana and the oatmeal crumb on top. Just to limit some of the carbs my Dad can’t have . It was wonderful sweet treat.

Andrew8 months ago
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I know southern-style banana puddin and this ain’t it.

Daniel7 months ago
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Let’s calm it down a touch there huh bud?

Lynn Rooks8 months ago
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Great banana pudding. Did use cornstarch instead of my arrow, since was the recipe. Creamy.

Debbie8 months ago
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What can you use in place of cashews. I am allergic

Rebecca J Bouck8 months ago
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I have used sunflower seeds instead of cashews in recipes that call for soaked cashews.

Lynn Rooks9 months ago
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Great made with coconut milk and arrowroot. Tastes wonderful to boot.

Susan H1 year ago
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Just made this with almond milk and arrowroot powder and it came out as rubbery strings. Any ideas of what went wrong?

JoAnn Jackson11 months ago
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You should use cornstarch. Arrowroot mixed with a milky substance will produce that effect.

Rebecca1 year ago
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I think I make this almost every weekend! So nice to have a WFPB alternative to a favorite dessert of ours!

Granny Pitt2 months ago
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Sounds as though you made vegan string cheese. Maybe you’re onto something …

Dins1 year ago
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Bananas and 6 tablespoons of maple syrup? Could you please provide the nutritional breakdown of this dessert.

GK1 year ago
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It’s 4 2/3 tablespoons of maple syrup. And there are dozens of nutritional calculators on the web that will work this out for you.

skye1 year 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.

Lisa1 year 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 Magas1 year ago
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What should be a good substitute for the cashews? We have a cashew allergy in the house.

Tracy1 year ago
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Hi Donna! Same here. I have heard of soaking hazelnuts as a sub. Also, since the cashews are for cream, you might want to consider making whipped cream instead, using refrigerated coconut milk and 3/4 cup of powdered sugar.

Tiffany1 year ago
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Is there a place we can obtain nutrition information for your recipes? To determine protein, carbs, calories, etc?

Brandy10 months ago
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You can use this to figure out nutritional information for any recipe you find: https://www.myfitnesspal.com/recipe/calculator

Diane Althaus1 year 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?

JoAnn Jackson11 months ago
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Yes the crunchiness of the oats is lost but I love the softness of the oats as well. If you like overnight oats losing the crunch is not a problem.

Lorna Crabtree1 year 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.

texmex1 year ago
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cornstarch is not exactly a nutriment to recommand, is it?

Josie Talbot1 year ago
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If you don like corn starch try arrowroot powder is works just like cornstarch.

Josie

Freda1 year ago
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Fantastic 10

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

Anita1 year 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 Plourde1 year ago
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I’m allergic to cashews too, so when recipes call for them, I substitute almonds.

Elena1 year ago
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Haven’t tried but white beans are used as a substitute for cashews in other recipes.

Becki Henderson1 year 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.

aram1 year ago
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this sounds delicious

VeggieT8r2 months ago
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A person on a tight budget like me would go broke buying maple syrup, wow, that stuff is like gold. Good thing I don’t have a sweet tooth!

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Headshot of Mary Margaret Chappell
about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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