Dairy-Free Banana Pudding
This dairy-free banana pudding is a creamy, dreamy twist on the Southern classic — minus the dairy. Made with soft tofu, whipped topping, and layers of vanilla wafers and bananas, it’s the perfect no-bake dessert that’s nostalgic, delicious, and nutritious.
Whether you’re vegan, lactose-intolerant, or just looking for a lighter option, this no-dairy banana pudding will become your new go-to sweet treat.
Need more easy dietitian-approved desserts? Try my protein banana pudding (this one’s made with cottage cheese), cottage cheese chocolate mousse, or flourless black bean brownie muffins.
Why you’ll love this dietitian-approved recipe
- Rich and creamy (no dairy needed): This recipe nails that classic banana pudding texture using a completely dairy-free base.
- Protein-packed: Silken tofu adds a sneaky boost of plant-based protein to help keep you full and satisfied.
- Fast and easy: It takes just 15 minutes to whip up, then the fridge does the rest.
- Crowd-friendly: Whether you’re dairy-free or not, this one’s always a hit at parties, potlucks, and holidays.
Trying to eat more protein? Check out this list of the best high-protein foods.
Key ingredients and substitutions
- Soft tofu: Look for soft tofu in the refrigerated section, often near produce or vegan products. It blends up super smooth and makes the perfect creamy base. You can swap for firm silken tofu if needed, but avoid extra firm.
- Banana: Choose bananas that are ripe but not mushy — yellow with a few brown spots is perfect. This gives just the right sweetness and flavor without overpowering the pudding.
- Banana extract: Optional, but adds a nostalgic banana pudding flavor.
- Dairy-free whipping cream: Look for plant-based whipping cream sold in cartons (like oat or coconut-based). Make sure it’s one that can be whipped to stiff peaks. You can also use a frozen whipped topping like CocoWhip — just thaw before using.
- Vanilla wafer cookies: Classic banana pudding uses vanilla wafers for that soft, cake-like texture as they sit. Make sure to grab dairy-free cookies like these, since other brands can have a small amount of milk powder in them. Swap for crushed graham crackers or vanilla sandwich cookies if preferred.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
Dietary adjustments
- Gluten-Free: Use gluten-free vanilla wafers.
- Lower Sugar: Use a sugar alternative like monk fruit or stevia, but be sure it blends well.
- Nut-Free: Double-check your whipping cream for nut-based ingredients if needed.
How to make the best dairy-free banana pudding
Step 1: Blend banana with tofu, sugar, banana extract, and salt. Refrigerate.
Step 2: Whip together dairy-free whipping cream with vanilla until stiff peaks form.
Step 3: Fold tofu mixture into whipping cream.
Step 4: Assemble pudding in a baking dish with cookies and banana slices. Chill for several hours.
Top tips
- Blend until totally smooth. Make sure the tofu is fully blended with no lumps for that classic silky texture.
- Chill overnight. The flavors in this dairy-free banana pudding develop and the wafers soften into the perfect creamy bite. Trust me, it’s worth the wait.
- Use ripe (but not mushy) bananas. They should be yellow with a few brown spots. You’re looking for sweet and flavorful, but not too soft.
Want more banana recipes? Try my cottage cheese banana bread, blender banana muffins, and protein-packed oatmeal banana pancakes.
How to store
- Store covered in the fridge for up to 3 days.
- Don’t freeze it — the texture of tofu and bananas doesn’t hold up well.
Common questions
Yes, feel free to assemble and chill your banana pudding in any size baking dish or even a food container with a lid. You just want something around 8-inches across for the perfect layers.
You can find soft tofu in the refrigerated plant-based protein section of your grocery store. It’s usually near the produce or refrigerated salad dressings.
If you can’t find banana extract, just skip it! You can add an extra teaspoon of vanilla extract right into your tofu mixture instead.
You can use any blender to make this recipe — I used this Ninja blender with a blender cup, but a full-sized blender should work great too.
More healthy dessert recipes
Protein dunkaroo dip
Cookie dough protein balls
Cottage cheese brownies
Chocolate chip protein muffins
Banana peanut butter oat bars
If you tried this recipe, please leave a 🌟 star rating and comment below, and follow me on Instagram!
Dairy-Free Banana Pudding
Ingredients
- 1 454-gram package soft tofu
- 1 ripe banana
- ½ cup sugar
- 2 tsp banana extract
- ¼ tsp salt
- 2 cups dairy-free whipping cream
- 1 tsp vanilla extract
To assemble
- 1 box dairy-free vanilla wafer cookies, about 100 cookies
- 2 ripe bananas, sliced
Equipment
- hand mixer
- 8×8-inch baking dish
Instructions
- In a blender, blend together tofu, banana, sugar, banana extract, and salt until smooth. Place in the fridge to set for 20 minutes.
- In a medium bowl, use a hand mixer (or whisk) to whip the whipping cream with vanilla extract until stiff peaks form. Gently fold in the tofu mixture until just combined.
- To assemble the banana pudding: add ⅓ of the pudding mixture to an 8×8 baking dish and spread to the edges. Top with ⅓ of the vanilla wafers and 1/2 of the banana slices. Repeat the layer again. For the final layer, add the remaining pudding and top with vanilla wafers.
- Chill the pudding in the fridge for at least four hours before serving. If desired, top with more fresh banana slices and crushed cookies right before serving.
Notes
- Bananas should be ripe — yellow with a few brown spots, but not mushy.
- If you can’t find banana extract, swap for an extra teaspoon of vanilla instead.
- If you can’t find dairy-free whipping cream, use frozen dairy-free whipped topping instead. Let it soften on the counter for 30-minutes before assembling your pudding.
- Use gluten-free vanilla wafer cookies if needed.
- If you don’t have a square baking dish, use a similar-sized food container instead.
The perfect no-bake dessert for summer parties! Hope you love this as much as I do.