Super Simple Banana Pudding (Vegan)

Super Simple Vegan Banana Pudding

I’ve been watching a lot of Tom Hardy movies lately. 

No surprise to anyone, Tom Hardy is in a lot of violent movies. Like, a lot. With a few exceptions, they largely consist of punching, or shooting, or choking people to death with a rotary phone, or getting his neck cut open then casually chilling with a neck full of stitches for the next couple of scenes. 

These movies, it turns out, are not suited for playing idly in the background while you bake. You gotta be fully invested, full stop. Which is why the rotting bananas on my counter didn’t get turned into banana bread; I had way better things to do look at. 

Instead, they got thrown in the food processor with some tofu and other nice stuff, whizzed for a hot minute, then thrown into the fridge just in time for Tom Hardy to throw a grown ass man to the ground. 

Super Simple Vegan Banana Pudding
And the result was banana pudding! Play your cards right by sticking a can of full fat coconut milk in the fridge at the same time you put in the pudding, and tomorrow you’ll be all set to go for a lovely little protein packed dessert. Or snack. Or breakfast. You know. 

A few things: make sure you use shelf-stable tofu (like the brand Mori-Nu). You can usually find it in the Asian or International section of the grocery store. Also, be sure to let your pudding chill for at least a few hours in the fridge, but preferably overnight. It’ll thicken much more and the banana and vanilla flavors will develop. Trust! 

Oh, and use fully ripened, mostly black bananas. Always. 

Super Simple Vegan Banana PuddingSuper Simple Vegan Banana PuddingSuper Simple Vegan Banana PuddingSuper Simple Vegan Banana Pudding

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Banana Pudding

Makes 3-4 servings

Ingredients

12.3 oz. package firm shelf stable tofu
2 1/2 bananas, ripe
2-3 Tablespoons honey, depending on taste
1 1/2 teaspoons vanilla extract
2 Tablespoons almond butter
pinch of salt

To top: Coconut whipped cream

Directions

Combine all of the ingredients (except the coconut whipped cream) in a food processor or high powered blender and blend until completely smooth, scrapping down the sides as needed.

Chill in the refrigerator for at least a few hours, preferably overnight. Make sure to cover completely in the fridge, or else the pudding will darken because of the bananas.

Divide among jars to serve and top with coconut whipped cream.

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