Dessert Recipes

Banana Pudding (Dairy-Free)

Breaking news! Our recipe for dairy-free banana pudding is a smashable treat for everyone around the table. Dairy-sensitive folks will appreciate being able to pudding with the big kids, and dairy enthusiasts will delight in a homemade dessert that’s this fresh, rich, and delicious.

This easy-to-make treat has light, airy dairy-free whipped cream layered with buttery, slightly boozy custard and sweet banana nickels. It’s like eating a cloud. We use real bananas instead of banana flavoring, and the Nilla Wafers make it feel old-fashioned and homey, just like Grandma used to make. They add just the right amount of crunch — one might be tempted to dig around in the pudding to grab them, like a little treasure.

Try this dish as a refreshing treat after a big meal, a special holiday dessert, or a fabulous Saturday-morning surprise for your favorite people. Who wouldn’t want to wake up and watch cartoons with a big bowl of dreamy homemade pudding?

Our tip: for those who avoid all dairy, we sell a dairy-free version of Nilla-like wafers, so you can enjoy every scrumptious bite.

Serves: 6 to 8

Banana Pudding (Dairy-Free)



Banana Pudding (Dairy-Free)


1 ¾ cups unsweetened almond milk
½ cup granulated sugar
Kosher salt
5 yolks from Gelson’s large eggs
¼ cup cornstarch
2 Tbsp Miyoko’s Creamery vegan butter
1 ½ tsp vanilla extract
1 tsp gold rum (optional)
11 oz Nilla Wafers
4 slightly green bananas
2 cups dairy-free whipped cream


  1. To make the vanilla custard: In a medium bowl, prepare an ice bath. Rest a similar size bowl in the ice bath, and line it with a mesh sieve. Set aside.

  2. In a medium saucepan, whisk together the almond milk, sugar, and a pinch of salt. Cook over medium-high heat, whisking occasionally, until steaming, about 7 minutes. Remove the pot from the heat.

  3. In a medium bowl, whisk together the egg yolks and cornstarch until smooth and pale. Slowly pour the hot milk into the egg yolks, while whisking constantly, until combined. Return the custard to the pot.

  4. Place the pot over medium-low heat and cook, whisking constantly, until the custard begins to thicken, 8 to 10 minutes. Cook for 1 minute more, continuing to whisk vigorously, until it reaches the consistency of pudding. Immediately strain the custard into the bowl over ice.

  5. Whisk the vegan butter, vanilla extract, and rum into the custard until well combined. Place plastic wrap flush against it and let cool to room temperature, 30 minutes. Transfer the custard to an airtight container and chill in the refrigerator until ready to use.

  6. To assemble the banana pudding: Peel and thinly slice the bananas immediately before layering the pudding. Set aside a handful of banana slices and Nilla Wafers for garnish.

  7. In a medium trifle bowl or individual cups, layer ⅓ each of the Nilla Wafers, vanilla custard, bananas, and whipped cream. Repeat the layers 2 more times. Garnish with the remaining bananas and crumbled cookies.

  8. Cover the pudding with plastic wrap and chill in the refrigerator for 30 minutes to 2 hours. Serve cold.