Vegan Banana Pudding

DIRECTIONS:

In a measuring cup, combine 1/2 cup soy milk (or other plant-based milk) with cornstarch and 1/4 cup sugar. Whisk until dissolved then pour the mixture in a saucepan with the remaining milk and warm over medium heat. Bring to a low boil and continually whisk until mixture starts to thicken, for about 5 minutes. Remove from heat, stir in vanilla extract then transfer to a bowl and allow to cool. Cover and refrigerate for a minimum of 3 hours or up to overnight. Once the pudding is thickened, use a hand mixer to beat it until smooth.

In an 8×8″ dish (or similarly sized dish) cover the bottom with vanilla wafers. Top with a layer of bananas then cover with pudding. Refrigerate while you make the topping.

In a large bowl, add the aquafaba along with 1/4 teaspoon cream of tartar. Beat on high for about 7-10 minutes, until stiff peaks begin to form. Add sugar and vanilla extract then continue to beat until dissolved. Taste test and add more vanilla or sugar as desired.

Lastly, spread the meringue topping on top of the pudding layer, using the back of the spoon to create little peaks. Place under the broiler for about 20-30 seconds, or until the top is light golden brown. Careful to keep an eye while you’re doing this step so that it doesn’t burn. Refrigerate for another hour before serving then enjoy!

*If you’d like to avoid soy, any of Silk’s plant-based milks will work in this recipe. I also used their coconut milk with great results.

 

**Aquafaba is the liquid drained from a can of unsalted chickpeas. A 15-ounce can will have about 1/2 cup. If you’re not crazy about this step feel free to substitute coconut whipped cream in it’s place and skip the broiler.