Vegan Banana Pudding


2 packages sugar free instant vanilla pudding

3/4 cup of vegan sour cream

1 box of vegan vanilla wafers

3-4 medium bananas

3 cups cashew almond milk

16oz container of vegan coconut cool whip


Mix pudding and cashew almond milk together

Add sour cream and container of cool whip.

Mix until fluffy. Add more milk if necessary

Slice bananas

Begin layering pudding

Vanilla wafers, sliced bananas, then pudding.

Continue and end with vanilla wafers only on top.

Refrigerate for at least 6-8 hours.



 2/3 cup refined coconut oil, melted

3/4 cup packed vegan brown sugar

1/2 cup unsweetened vanilla almond milk

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

3/4 cup of vegan chocolate chips


  • 1
    Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
  • 2
    Stir in flour, baking soda and baking powder until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
  • 3
    Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.