Creamy Banana Pudding

Diet and nutrition Diet and meal planning CKD diet

Creamy banana pudding made with tofu for a plant-based twist. Naturally sweetened with ripe bananas and dates, topped with vanilla wafer cookies.

Meal TypeDessert

DietsDairy free, Low phosphorus, Low potassium, Low sodium

Ingredients

Yield: Yield
4 servings

2 ripe bananas
16 ounces silken tofu
2 pitted Medjool dates
½ teaspoon vanilla extract
8 phosphate-free vanilla wafer cookies, divided (may substitute phosphate-free graham cracker)
8 tablespoons dairy-free whipped topping
1 banana, sliced (optional)

Directions

Prep: 5 min, Cook: 2 hr, Total: 2 hr 5 min

Using a food processor or blender, add bananas, tofu, Medjool dates, and vanilla extract.
Blend until smooth.
Pour into serving ramekins or glasses.
Cover and refrigerate at least 2 hours or overnight to allow pudding to firm. Note: some spotting and browning on the top may naturally occur from the dates and banana.
Garnish each serving with 2 vanilla wafer cookies and 2 tablespoons of whipped topping.
Optional garnish: add sliced bananas
Store leftovers in the fridge for up to 3 days.

Tips:

- Try adding a pinch of cinnamon or nutmeg for a unique flavor boost!

- Add banana extract for extra banana flavor, starting with ¼ teaspoon. A little goes a long way. A great part of a fully plant-based recipe is that you can safely taste-test as you make it!

- If your dates are a little firm, try soaking for an hour in hot water before starting the recipe. This will allow them to blend more easily.

- For thicker pudding consistency, try using medium-firm tofu. Add some water or milk of choice to thin out if needed. Nutrition will vary slightly due to lower water content of medium-firm tofu.

Nutritional Information