It feels like I haven’t posted in weeks! I thought things would settle down after my signing, but it continues to be very busy. End-of-year is always busy at school (right mamas?) and I’m still pretty active with the .
Plus, last weekend I was away for Ottawa VegFest! It was incredible, I’ll share some pics and details in my next post. For now, I want to share a new vegan recipe with you.
This Bananascotch Pudding is very easy. It was another recipe I had intended for PPF, but the puddings section was amply filled. My testers loved this vegan pudding. The ingredients are ones we usually have right on hand, and with a quick blender blitz: a pudding that is a cross between banana pudding and butterscotch pudding…
Bananascotch Pudding!
Bananascotch Pudding
Ingredients
- 2/3 cup soaked and drained cashews soak for 3-4 hours, drain fully
- 1/2 cup overripe banana sliced
- 3-4 tbsp coconut sugar adjust to taste
- 1/8 scant tsp sea salt
- 3/4 cup plain non-dairy yogurt
- 1/2 tsp pure vanilla extract or seeds from 1/2 vanilla bean
Instructions
- Blend cashews, banana, 3 tbsp of coconut sugar, sea salt, yogurt, and vanilla in a blender. If using a high-speed blender, this will take just a minute or two. With a standard blender, you will need to scrape down the blender a few times and work the mixture. Taste, and add more coconut sugar if desired. Serve immediately. Serves 2-3
Notes
- Serving Suggestions: Serve with fresh fruit, or top portions with shredded coconut or chopped nuts. Also, try layering with plain or vanilla non-dairy yogurt and granola in parfait cups!
x Dreena
Bits and Bites:
The Blender Girl review and recipe for Creamy Fettucine
Ricki Heller
Kathy Patalsky of Healthy, Happy Life review, giveaway, and recipe for Cinnamon French Toast
Love Fed review, giveaway, and recipe for Savory Chickpea Omelets
Kiwi Magazine recipe for Baconut
Veg Kitchen recipe for Polenta Pizza Crust
Pure Thyme review, giveaway, and recipe for Artichoke Sunflower Burgers with Tzatziki Sauce and No-Bake Granola Bars
Taste Space review and recipe for Chickpea Nibbles
Vegan Mainstream review and Q&A
Heartwise Ministries Radio Interview
Wendy@The Nomadic Vegan says
I don’t think I would try it without the cashews, as I imagine they are a pretty key ingredient. They are often used in creamy, plant-based sauces and desserts. Have you ever tried them in your blender? You might be surprised at how soft they get when you soak them. Be sure to use raw, unsalted ones though.
Ana @ Ana's Rocket Ship says
I am sooooo making this. Like- as soon as I possibly can!!! And if this is the type of recipe in it- I am so very glad that I ordered Plank Powered Families today!
Dreena says
It is! Thanks for your support, hope you love PPF, Ana. 🙂
Kyra @ Vie De La Vegan says
This pudding looks amazing, I know my kids would love this too! A quick and easy (and healthy!) dessert 🙂 I really need to get my hands on your book (loving all the reviews I’ve read so far!).
Anna says
looks super delicious 🙂
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