Banana Cashew Pudding

Banana cashew cream is one of my favorite desserts. It’s so simple, yet so delicious and creamy. It’s great on it’s own, but can also be used to top oatmeal pancakes and vegan french toast. You could even use it in your morning oatmeal or teff porridge to sweeten and cream it up with healthy ingredients. I also like it layered with my  chocolate pudding for another healthy dessert option. 

What I love about this dessert is that it’s not only really tasty, it’s very healthy! Cashews, bananas, and dates are the major ingredients in this recipe!

Banana Cashew Pudding
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  1. 1 cup cashews
  2. 1/2- 1 cup water
  3. 1-2 ripe banana
  4. 1-2 pitted dates
  5. 1-2 tsp of lemon juice*
  1. If your blender is not strong, soak the cashews in hot water for 15-20 minutes.
  2. Blend together the cashews, 1/2 cup water, bananas, dates, and lemon juice. If using silken tofu, vanilla extract, or cinnamon, add that here. Add more water as needed to smooth out the pudding.
  3. Allow the pudding to set for 20-30 minutes in the fridge and then separate into 4-6 dishes. Top with slices of banana, coconut flakes, and cinnamon.
  1. Note 1: The lemon juice is optional. The bananas will brown the pudding as it sits. So if you don't plan on serving it right away, you may want to add a dash of lemon. Otherwise, don't blend in the bananas until before serving.
  2. Note 2: If you have a nut allergy omit the cashews and use a package of silken tofu. Add water as needed to help blend, but avoid adding too much water.
  3. Note 3: Optional to also add 1 package (12.3 oz) of firm or extra firm silken tofu to the cashews-- this will add more protein to the pudding. You may even want to add in some vanilla extract or cinnamon.
Kristina DeMuth