This vegan banana Pudding from scratch is made with almond milk, bananas, maple syrup, cinnamon, vanilla extract, and chia seeds.

This pudding is a no bake no cook recipe. Adding chia seeds into the banana mixture when soak will plump up, causing the consistency to be thick, creating a delicious and easy pudding. Chia seeds have a neutral flavor so you can make pudding from many different blended fruits. You can always add cocoa powder, berries or substitute with oat milk. Since this requires 8 minutes of soaking, it is great to make this recipe at night, let it soak overnight, and then eat for breakfast.

If you love this recipe, feel free to try my Vegan Spinach Soup or my Vegan Mac and Cheese.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Vegan Banana Pudding from Scratch
Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Almond milk Bananas
Maple syrup
Cinnamon
Vanilla
Chia seeds
Fresh fruits

See recipe card for Vegan Banana Pudding from Scratch quantities.

Instructions

Put the almond milk, bananas, maple syrup, cinnamon, and vanilla in a blender and process until smooth.

Pour banana mixture in Tupperware and put the chia seeds in and stir. Let sit for 5 minutes then stir again. Cover and refrigerate for 8-10 hours.

Before serving, check consistency and pour almond milk if it’s too thick, until your desired consistency.

Garnish with fresh fruit. This can be stored up to 3-4 days.

Substitutions

Milk: If you want this recipe to be vegan, make it with almond or oat milk. If not, you can use regular milk.
Chia seeds: Chia seeds are essential for this recipe. It is what gives the pudding the consistency it needs.
Bananas: You can use any fruit, but bananas worked like a charm. You can never have too many chia pudding recipes!
Maple syrup: If you would like for this to be vegan, use maple syrup. If not, feel free to use honey.
Cinnamon: If you don’t have cinnamon, nutmeg also gives it a nice rounding taste.
Vanilla: I used vanilla extract for this recipe – if you want to get crazy you can use almond extract, bourbon, or instant coffee!

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

Deluxe - add peanut butter, flax seeds, or chocolate chips.
Kid friendly - they will love this for breakfast.

Check out this Air Fried Bok Choy for more healthy recipes.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Before serving, check consistency and pour almond milk if it’s too thick, until your desired consistency.