You’re going to love this vegan banana pudding! It’s creamy and rich, with layers of pudding, sliced bananas, vanilla wafers, and fluffy whipped topping. Best of all, you only need 7 simple ingredients to make it!
Banana pudding is a classic Southern dessert, but the traditional version is pretty heavy on the dairy, which means it’s not exactly vegan-friendly. There’s milk, the pudding, whipped cream on top, and some recipes that have you make the pudding from scratch have eggs too. Luckily, you don’t have to miss out on this favourite old-fashioned treat once you switch to a vegan lifestyle—a few simple swaps and you can make rich, creamy vegan banana pudding at home!
Friends, this is just like the classic version. We’re talking silky, banana-infused pudding on the bottom, layers of soft vanilla wafers and bananas (don’t you just love how the pudding softens the cookies?!), fluffy whipped cream on top, and crisp bits of wafers and more banana slices for garnish. Ooh yes.
This might just be the perfect summer dessert—cool, creamy, with a little bit of tropical flavour. It’s also incredibly easy to make, with only 7 ingredients!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cook & Serve Vanilla Pudding – Jell-O cook and serve pudding is gluten-free and vegan, while 365 Everyday brand vanilla pudding is vegan.
- Cornstarch
- Non-dairy milk – You’ll want to use an unflavoured, unsweetened variety for this recipe.
- Vanilla extract
- Vegan vanilla wafers – 365 Everyday brand vanilla wafers are vegan.
- Bananas
- Vegan whipped cream – A tub of whipped topping is perfect here.
What Keeps Bananas from Turning Brown in Banana Pudding?
Unfortunately, it’s hard to completely prevent the bananas from turning brown. Bananas brown the fastest when exposed to oxygen, so the bananas layered in the middle of the pudding should be fine for a few days. For the bananas on top of the pudding, you can use firm, just-barely-ripe bananas and brush them with orange or pineapple juice to slow the oxidation process. (Lemon juice works too, but orange and pineapple juice work better with the flavour of banana pudding.)
Don’t worry, though—if the bananas do turn brown, they’re still perfectly safe to eat.
How to Make Vegan Banana Pudding
There aren’t any special techniques needed to make this vegan banana pudding. It’s easy as can be!
Start the pudding. Whisk the non-dairy milk, pudding mix, and cornstarch in a small saucepan set over medium heat. Stir constantly until the mixture begins to thicken and bubble. Remove from heat and let the pudding cool for a few minutes.
Mash the bananas. Place the bananas in a large bowl and coarsely mash them. For a completely smooth pudding, you can also puree them in a blender .
Finish the pudding. Add the pudding to the bowl with the bananas, along with the vanilla extract. Fold everything together.
Chill. Cover the pudding with plastic wrap, pressing it so it touches the top to prevent skin from forming. Refrigerate for 1 to 2 hours, or until completely cool.
Add the whipped cream. Fold half of the whipped cream into the chilled pudding.
Assemble. Spoon 1/4 of the pudding into a 9×9-inch baking dish. Add a layer of wafers and banana slices, half of the remaining pudding, then another layer of cookies, bananas, and pudding. Chill for at least 4 hours, or up to 24 hours.
Garnish and serve. Before serving, garnish the top with the remaining whipped cream and additional cookies or banana slices, if desired.
Tips for Success
This vegan banana pudding is easy to put together, but here are some additional tips to help you make it perfect.
- Use ripe, but still firm bananas. You want to strike the right balance between over-ripe soft bananas, and under-ripe firm ones. Over-ripe bananas will turn brown faster, but under-ripe bananas won’t add much flavor. Use bananas that are yellow, without a lot of brown spots.
- Cover the bananas. Make sure the top pudding layer completely covers the bananas to help keep them from turning brown.
- Don’t garnish until you’re ready to serve. This will keep the bananas looking fresh and the wafers on the top nice and crispy.
Variations
There’s a lot of room for customizing this vegan banana pudding and making it your own. Here are some ideas:
- Swap the vanilla wafers for graham crackers.
- Switch out some of the bananas for fresh berries or diced mango.
- For an extra tropical twist, use coconut pudding instead of vanilla and add toasted coconut on top.
How to Store Leftovers
Assuming you don’t eat it all in one sitting, store leftover vegan banana pudding in an airtight container in the refrigerator for 3 to 4 days.
Can This Recipe Be Frozen?
This vegan banana pudding does not freeze well. While you can freeze it, the texture and flavor can change significantly when frozen, and it will only last for a week or two in the freezer.
More Vegan Dessert Ideas
- Air Fryer Chocolate Chip Cookies
- Vegan Carrot Cupcakes
- Peanut Butter Cake
- Chocolate Chia Pudding (5 Ingredients, Vegan, Low Carb)
Ingredients
- 1 – 4.6 ounce pkg Cook & Serve Vanilla Pudding , 130 grams
- 3 Tablespoons Cornstarch , 24 grams
- 2 Cups Non-Dairy Milk , 480 ml
- 1 teaspoon Vanilla
- 10 ounces Vegan Vanilla Wafers , 283 grams
- 5-6 Bananas
- 12 ounces Vegan Whipped Cream
Instructions
- Combine non-dairy milk, pudding mix and cornstarch in a small saucepan. Whisk together until the dry ingredients are incorporated. Cook over medium heat, stirring constantly, until it begins to thicken and just starts to bubble. Remove from heat and cool for a few minutes.
- Mash two of the bananas to a wet pulp. If you don’t want any chunks in the pudding, you can also puree them in a blender.
- Transfer the warm pudding to a large bowl. Add the mashed bananas and vanilla. Fold together.
- Cover the pudding with plastic wrap making sure to press the plastic to the top of the pudding to prevent a skin from forming. Refrigerate 1-2 hours until completely cool.
- Remove chilled pudding from the refrigerator. Add half of the whipped cream to the pudding and fold together.
- Using a 9×9 baking dish, begin assembling the banana pudding. Start with a layer of pudding (about 1⁄4 of the total amount of pudding), followed by cookies and then banana slices. Then spread 1⁄2 of the remaining pudding over the banana layer and repeat with cookies, bananas and the remaining pudding. Make sure the top pudding layer completely covers the bananas to help keep them from turning brown.
- Refrigerate for 4 hours or up to 24 hours before serving.
- Immediately before serving, decorate the top with the remaining whipped cream and some additional cookies or banana slices if desired.
Notes
- 365 Everyday brand Vanilla Wafers are vegan
- Jell-o brand cook & serve pudding is gluten free & vegan
- 365 Everyday brand Vanilla pudding is vegan
Vegan Banana Pudding
Ingredients
- 1 - 4.6 ounce pkg Cook & Serve Vanilla Pudding 130 grams
- 3 Tablespoons Cornstarch 24 grams
- 2 Cups Non-Dairy Milk 480 ml
- 1 teaspoon Vanilla
- 10 ounces Vegan Vanilla Wafers 283 grams
- 5-6 Bananas
- 12 ounces Vegan Whipped Cream
Instructions
- Combine non-dairy milk, pudding mix and cornstarch in a small saucepan. Whisk together until the dry ingredients are incorporated. Cook over medium heat, stirring constantly, until it begins to thicken and just starts to bubble. Remove from heat and cool for a few minutes.
- Mash two of the bananas to a wet pulp. If you don’t want any chunks in the pudding, you can also puree them in a blender.
- Transfer the warm pudding to a large bowl. Add the mashed bananas and vanilla. Fold together.
- Cover the pudding with plastic wrap making sure to press the plastic to the top of the pudding to prevent a skin from forming. Refrigerate 1-2 hours until completely cool.
- Remove chilled pudding from the refrigerator. Add half of the whipped cream to the pudding and fold together.
- Using a 9x9 baking dish, begin assembling the banana pudding. Start with a layer of pudding (about 1⁄4 of the total amount of pudding), followed by cookies and then banana slices. Then spread 1⁄2 of the remaining pudding over the banana layer and repeat with cookies, bananas and the remaining pudding. Make sure the top pudding layer completely covers the bananas to help keep them from turning brown.
- Refrigerate for 4 hours or up to 24 hours before serving.
- Immediately before serving, decorate the top with the remaining whipped cream and some additional cookies or banana slices if desired.
Video
Notes
- 365 Everyday brand Vanilla Wafers are vegan
- Jell-o brand cook & serve pudding is gluten free & vegan
- 365 Everyday brand Vanilla pudding is vegan
Nutrition
Vegan Banana Pudding https://jessicainthekitchen.com/vegan-banana-pudding/ April 21, 2023
Make this vegan malai kofta and you’ll think you’re enjoying a meal at your favourite Indian restaurant! We swap the paneer for tofu in these dumplings, then cook them to perfection in a creamy tomato sauce. Yum!
Before I went vegan, I always loved ordering malai kofta at Indian restaurants. The tender dumplings, the rich, creamy sauce—it’s pretty much irresistible, but because it’s made with cheese and cream, it’s off-limits if you’re living a vegan lifestyle. But if you make it at home? Well, then you can make a vegan version with a few easy swaps!
What Is Malai Kofta?
Not to be confused with my Middle Eastern-style vegan kofta , malai kofta is an Indian dish consisting of fried dumplings that are made with a combination of paneer (cheese), potatoes, and lots of spices. The dumplings are then cooked in a creamy tomato-based sauce. Like many Indian dishes, malai kofta is typically served with either naan or basmati rice, making it a filling meal.
While malai kofta originated in North India, it’s popular throughout the subcontinent, and, of course, at Indian restaurants around the world! To make vegan malai kofta, we first swap the paneer for extra-firm tofu, which has a mild flavour and similar texture to paneer. Then, trade the heavy cream in the sauce for coconut milk. Easy!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Raw cashews – Don’t use roasted or salted cashews; you’ll need raw.
- Potatoes – Russet potatoes are fine, or you can use red potatoes or Yukon gold.
- Extra-firm tofu – Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Cornstarch
- Kashmiri red chili powder
- Garam masala
- Salt
- Golden raisins – These add just a little bit of sweetness that works well in this vegan malai kofta recipe.
- Onion – Yellow or white onion are best.
- Fresh ginger
- Garlic
- Tomatoes
- Oil – Any oil you like or have on hand for cooking.
- Cloves
- Green cardamom
- Cinnamon stick
- Bay leaf
- Turmeric
- Cumin
- Coriander
- Water
- Fenugreek
- Full-fat coconut milk – This replaces the heavy cream, so you want to use full-fat and not lite coconut milk, which isn’t nearly as creamy.
- Cilantro – For garnish.
Is Kashmiri Chili Powder the Same as Chili Powder?
No, Kashmiri chili powder is a type of mild red chili powder that is used in Indian cuisine. It’s different from regular chili powder, which is more of a Tex-Mex flavor and typically contains more heat and smokiness. It’s important to note that the two are not interchangeable, so make sure you use the correct type when making this vegan malai kofta recipe.
How to Make Vegan Malai Kofta
This isn’t the kind of meal you can whip up for a busy weeknight dinner, but trust me that it is so worth the effort.
Start the Dumplings:
- Soak the cashews. Place 15 raw cashews in a bowl with enough water to cover them. Soak for 30 minutes.
- Cook the potatoes. Place the potatoes into a pot and cover them with cold water. Bring to a boil and cook for about 15 minutes, or until the potatoes can be easily pierced with a fork. Cool for 10 minutes.
- Prep the unsoaked cashews and raisins. Finely chop the remaining 12 cashews, then chop the raisins and combine them in a small bowl.
- Make the dumpling mixture. Use a potato ricer to mash the potatoes into a large bowl. Stir in the crumbled tofu, cornstarch, 1/4 teaspoon of Kashmiri red chili powder, 1/4 teaspoon of garam masala, and 1/2 teaspoon of salt.
- Form the dumplings. Divide the potato mixture into 8 equal balls, then press each ball into a thick patty. Place 1 1/2 teaspoon of the cashew-raisin mixture in the center, then form the dumpling mixture into a ball again around the filling. Chill the dumplings for 30 minutes.
Make the Sauce:
- Start the sauce. Drain the soaking cashews. Add the onion, ginger, garlic, tomatoes, and soaked cashews to a pot over set medium heat. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
- Puree the tomato mixture. Remove the tomato mixture from the heat and let it cool slightly. Then, pour the tomato mixture into a blender and puree until smooth.
- Cook the whole spices. In another pot, combine the oil, cloves, cardamom, cinnamon stick, and bay leaf. Sauté over medium heat for 1 minute.
- Simmer the sauce. Carefully pour the tomato puree into the hot oil. Stir and reduce the heat to medium-low. Cover the pot and simmer for 7 minutes, stirring occasionally. Add 1/2 teaspoon of salt, along with the turmeric, cumin, Kashmiri red chili powder, coriander, and 1 cup of water to the sauce and continue to simmer for 5 minutes, or until it thickens slightly.
- Finish the sauce. Stir in 1/4 teaspoon garam masala, fenugreek leaves, and coconut milk, then cover and remove from the heat.
Cook the Dumplings and Serve:
- Start the oil. Heat 2 inches of oil in a deep skillet until it reaches 360ºF.
- Fry the dumplings. Carefully place the kofta in the hot oil, frying 2 to 3 at a time for about 5 minutes, turning every minute or so until they’re golden brown all over. Transfer to a wire rack.
- Serve. Pour the sauce into a dish and set the kofta in the sauce. Drizzle additional coconut milk over the top and sprinkle with the cilantro.
Tips for Success
These tips will help you make sure your vegan malai kofta turns out perfect!
- Soak the cashews. This will help them blend into a smooth, creamy sauce.
- Don’t overcook the potatoes. They should be just soft enough to pierce with a fork. If they’re too mushy, it will be difficult to form your dumplings.
- Use a thermometer for the oil. That way, you’ll be sure you’re frying the kofta at the perfect temperature. If the oil is too cool, the dumplings will end up greasy; too hot and they’ll be over-done on the outside, but not cooked all the way through.
Serving Suggestions
Malai kofta makes a delicious vegan meal when served with steamed basmati rice, vegan naan (or garlic naan !), or other Indian breads. Although it’s not exactly authentic, you can also serve this dish with cauliflower rice or quinoa .
How to Store Leftovers
If you have leftover malai kofta, it’s best to store the kofta and sauce separately. Place them in separate containers and store in the refrigerator for up to 3 days. Reheat them separately in the microwave, then add the dumplings into the sauce before serving.
Can This Recipe Be Frozen?
This malai kofta can be frozen, but again: the sauce and dumplings should be stored separately. This will help keep the kofta from getting mushy! Let them thaw in the refrigerator, then reheat according to the instructions above.
More Indian-Inspired Vegan Recipes
- Vegan Coconut Curry Lentil Soup
- Vegan Mulligatawny Soup
- Easy Lentil Soup (Vegan & Spiced)
- Vegan Butter Chicken (With Tofu!)
Ingredients
- 27 Raw Cashews , 43 grams, divided
- 2 Potatoes 600 grams , cut into 1 inch cubes 600 grams
- 1 Cup extra firm tofu , crumbled 163 grams
- 3 Tablespoons Cornstarch , 24 grams
- 1 ¼ teaspoon Kashmiri Red Chili Powder , divided
- ½ teaspoon Garam Masala , divided
- 1 teaspoon Salt , divided
- 1 Tablespoon Golden Raisins , finely chopped 10 grams
- 1 Cup Onion , chopped 113 grams
- 1 ½ teaspoon Fresh Ginger , peeled and sliced 15 grams
- 2 cloves Garlic , sliced
- 2 Tomatoes , 300 grams, cut into chunks
- 3 Tablespoons Oil
- 3 Cloves
- 2-3 Green Cardamom
- 1 inch Cinnamon Stick
- 1 Bay Leaf
- ¼ teaspoon Turmeric
- ¼ teaspoon Cumin
- 1 teaspoon Coriander
- 1 Cup Water
- ¼ teaspoon Garam Masala
- 1 teaspoon Fenugreek Leave , crushed
- ¼ cup Full Fat Coconut Milk , plus more for drizzling 60 ml
- Cilantro for garnish , optional
Instructions
- Place 15 raw cashews in a bowl with enough water to cover it. Allow them to soak for 30 minutes.
- Place the potatoes into a pot and cover with cold water. Bring to a boil and cook until just soft enough to pierce with a fork, about 15 minutes. Do not cook until mushy or they will be too wet to form balls.
- Remove the potatoes from heat and set aside to cool for 10 minutes.
- While the potatoes are cooling, finely chop the remaining 12 cashews and the raisins and mix together.
- Use a potato ricer to mash the potatoes. Add the crumbled tofu, cornstarch, 1⁄4 teaspoon
- Kashmiri Red Chili Powder, 1⁄4 teaspoon Garam Masala and 1⁄2 teaspoon Salt. Mix well.
- Divide the potato mixture into 8 equal balls.
- Press each ball into a thick patty and place 1 1⁄2 teaspoon of the cashew-raisin mixture in the center. Form the potatoes into a ball around the filling.
- Place the balls on a plate and refrigerate for 30 minutes.
- While the kofta are chilling, prepare the curry sauce.
- Pour the water off of the soaking cashews.
- Add onion, ginger, garlic, tomatoes and soaked cashews to a pot over medium heat.
- Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Pour the tomato mixture into a blender and puree until smooth. Set aside.
- In a clean pot, add oil, cloves, cardamom, cinnamon stick and bay leaf. Saute over medium heat for 1 minute.
- Pour the tomato puree into the hot oil. Be careful, it will pop and splatter. Stir well.
- Reduce the heat to medium low. Cover the pot and simmer for 7 minutes, stirring occasionally.
- Add 1⁄2 teaspoon salt, turmeric, cumin, kashmiri red chili powder, coriander and 1 cup of water to the tomato puree. Continue to simmer for 5 minutes. It will thicken slightly.
- Stir in 1⁄4 teaspoon garam masala, fenugreek leaves and coconut milk.
- Cover and remove from heat.
- Heat 2 inches of oil to 360 degrees in a deep skillet.
- Fry the kofta 2-3 at a time for about 5 minutes each or until golden brown. Turn them about every minute to achieve and even color.
- Remove to drain on a wire rack.
- Pour the curry sauce into a dish and place the kofta in the sauce. Drizzle with additional coconut milk and sprinkle with chopped cilantro.
