No-Cook Easy Vegan Banana Pudding

Prep Time: 15 mins

Chill Time: 3 hrs

Total Time: 3 hrs 15 mins

2 ½ cups unsweetened non-dairy milk (almond and oat taste the most neutral)
½ cup organic cane sugar – or ⅓ cup maple syrup
¼ cup corn starch or arrowroot
½ to 1 ¼ teaspoons vanilla extract (use lesser amount if using a vanilla flavored milk)
4 cups unsweetened non-dairy milk such as almond, coconut, or soy
9 ounces vegan vanilla wafers
2 or 3 barely ripe bananas
1 tablespoon lemon juice, optional (helps prevent browning of bananas but isn’t necessary)
2 to 3 cups whipped coconut cream

Combine the milk, sweetener, and starch in a heavy bottom sauce pan. Whisk to dissolve the starch. Whisking frequently, slowly bring to a simmer over medium heat.
When steamy hot and close to a simmer, whisk constantly and, if necessary, reduce heat so it doesn’t boil. Continue whisking and cook for 3 to 4 minutes or until thickened.
Remove from heat and whisk in the vanilla. Pour into individual serving bowls or one large dish. Refrigerate uncovered until chilled (at least 1 hour).
Take out the pudding and whisk it to make it creamier.
Arrange vanilla wafers across the bottom and sides of an 8- or 9-inch square ceramic or glass dish (approx. 2.5 liter capacity). Crumble 3 or 4 wafers by hand, and sprinkle the crumbs into the gaps between the cookies. Slice one banana, and arrange on top of the cookies. Spread the pudding on top, all the way to the edges so that the banana is covered.
Repeat the layering process: a layer of wafers, sprinkle crumbs, sliced banana, and pudding layer.
Refrigerate for at least 3 hours. Cover with plastic wrap if refrigerating longer. Before serving, top with dairy-free whipped topping. If also decorating with sliced banana, toss banana with lemon juice to prevent browning. Crumble a few vanilla wafers on top and serve.