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Creamy Vegan Banana Pudding

  • Yield: 4 parfaits 1x
  • Category: dessert
  • Method: blender
  • Cuisine: american


Creamy banana pudding the easy healthy way with bananas, chia seeds, cashews, medjool dates, layered with crunchy pecans and coconut whipped cream. Vegan and paleo!




  • 2 cups (480g) non-dairy milk (I used carton coconut milk)
  • 1 ripe banana (120g)
  • 1/4 (40g) cup chia seeds
  • 1/2 (65g) cup raw cashews*
  • 6 pitted medjool dates (100g)
  • 1 tsp vanilla extract

For layering


  1. In a high speed blender, combine the pudding ingredients and blend briefly.
  2. Let the mixture sit and soak for 10-15 minutes to soften the chia seeds and cashews.
  3. Blend again on high until creamy and smooth.
  4. Pour into a jar and refrigerate overnight. It will thicken as it chills.
  5. Layer the pudding into jars with the pecans, sliced bananas, and coconut whipped cream.
  6. Enjoy!


*You can substitute the cashews with 1/2 cup (120g) non-dairy yogurt, but you will need to reduce the milk to 1 1/2 cups. It won’t be quite as rich.


  • Calories: 292
  • Sugar: 23
  • Fat: 13
  • Carbohydrates: 40
  • Fiber: 7
  • Protein: 6

Keywords: chia, pudding, no bake, easy, breakfast, snack, dessert, vegan, dairy-free