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"Bananascotch" Pudding by Dreena Burton www.plantpoweredkitchen.com #vegan #glutenfree #wholefoods #plantbased

Bananascotch Pudding

This pudding tastes like a cross between butterscotch and banana! It’s incredibly quick and easy to make, and kids love it for dipping fruit, slathering on waffles or pancakes, or eating straight up as pudding.
Course Dessert, Snack


  • 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


  1. 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

Recipe 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!