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Raw Vegan Banana Pudding

Raw Vegan Banana Pudding

Servings 4 1x

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I’m in love with this raw vegan banana pudding, actually, it’s one of my favorite desserts, especially if I add lots of fresh raspberries on top.


  • 2 cups raw cashews
  • 2 frozen bananas
  • 2 regular bananas
  • 8 Deglet Nour or 4 Medjool dates
  • ¾ cup almond milk (185 ml)
  • Toppings: raspberries and chopped cashews (optional)


  1. You can soak the cashews overnight (I didn’t), but it’s totally up to you. If your food processor or blender is not very powerful, I recommend you to soak them.
  2. Place all the ingredients in a food processor (or a blender) and blend until smooth. Chill for at least 2 hours.
  3. Before serving, top with your favorite toppings (I added fresh raspberries and chopped cashews).


  • Serving Size: 1/4 of the recipe
  • Calories: 541
  • Sugar: 22.4g
  • Sodium: 75mg
  • Fat: 33.8g
  • Saturated Fat: 6.4g
  • Carbohydrates: 56g
  • Fiber: 6.1g
  • Protein: 12.5g