• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • recipes
  • lifestyle
  • about
  • subscribe
  • cookbooks
  • free gift!
  • videos
  • shop
menu icon
go to homepage
  • recipes
  • lifestyle
  • about
  • subscribe
  • cookbooks
  • free gift!
  • videos
  • shop
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • recipes
    • lifestyle
    • about
    • subscribe
    • cookbooks
    • free gift!
    • videos
    • shop
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    Home » recipes » dessert

    by Kathy Patalsky · updated: Mar 23, 2020 · published: Apr 11, 2012 · About 2 minutes to read this article. Leave a Comment

    Easy Vegan Peanut Butter Pudding: Five Ingredients!


    Cozy, creamy, cravable vegan pudding in a flash – with only FIVE ingredients? Oh yes…

    My Vegan Peanut Butter Banana Pudding is simple yet cozy – flavors you know and love. Silken tofu provides a creamy base. Rich in protein, fiber and yumminess!..

    The process for my vegan dessert pudding recipes is simple: blend, chill, serve! No cooking or heating required. Add in a helping of virgin coconut oil for an even more decadent treat. Grab a spoon!..

    You can even serve this pudding as a “breakfast parfait” by adding granola and fresh fruit.

    5 Ingredient Peanut Butter Banana Pudding
    vegan, makes 6 servings
    1 lb silken tofu, drained (about one fridge-section package)
    2 large ripe bananas
    3-4 tablespoon peanut butter, chunky/salted
    ⅔ cup maple syrup
    ¼ teaspoon cinnamon (Salt to taste if needed – will depend on how salty your pb is)
    optional: 3 tablespoon virgin coconut oil (this will help firm up the pudding and adds richness (optional)

    To make: 1. Add all ingredients to blender – I use a Vitamix. (Thinking about buying a Vitamix? Use my link to purchase and get free shipping!)
    2. Blend. Taste test. If needed, add salt.
    3. Pour into serving dishes or a large bowl. Chill until thick.
    4. Serve! (Smaller servings sizes will chill faster)

    Nutrition Info: (caloriecount.com – estimate)
    (per serving – 6 servings per recipe) Calories: 226kcal, Fat: 7g, Protein: 8g, Carbs: 38g Fiber: 3g, other: 8% RDA iron, rich in manganese

    More All Posts

    • Vegan Pumpkin Cheesecake
    • Toddler Holiday Gift Guide: Top Picks for Joy and Wonder!
    • Vegan Thanksgiving 2023
    • Vegan Tempeh Reuben

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Vegan Pumpkin Cheesecake

    Toddler Holiday Gift Guide: Top Picks for Joy and Wonder!

    Vegan Thanksgiving 2023

    19 Random Facts About Kathy Patalsky

    Primary Sidebar

    Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

    More about me →

    my cookbooks
    my books

    Latest Posts

    • 19 Random Facts About Kathy Patalsky
    • Vegan Meal Plan Monday: 10 Recipes for your Week Ahead
    • Postpartum Life (Out of the Drafts)
    • Free Gift: Vegan Cheat Sheets Bundle

    Trending

    • 101 Things I Love. Happiness Reflection.
    • 5-Minute Skillet Chickpeas
    • Vegan Dining at Disneyland – 2023 – Complete List!
    • 7 Tips for Fluffy Cinnamon Rolls
    • avocado toast with mushrooms
      Mushroom Avocado Toast
    • peanut butter chickpeas
      Easy Peanut Butter Curry Chickpeas
    • sweet potato veggie burger
      Easy Sweet Potato Veggie Burgers with Avocado
    • cinnamon raisin bagels
      Cinnamon Raisin Bagels
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Disqus Latest Comments

    1. s

      s: Absolutely one of the best things I've ever baked. Used dairy butter…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    2. JanetS

      JanetS: Neither of those non-grain flours will substitute for oats or wheat. As…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    3. disqus_LfP7ofaP87

      disqus_LfP7ofaP87: Earth Balance brand HAS PALM OIL, as do most of the vegan…

      Commented on: Sticky Banana Bread Quinoa Breakfast Bowl

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • about kathy
    • press
    • © 2023 polished dc, llc
    • Privacy Policy | Terms & Conditions

    Newsletter

    • sign up..
    • subscriber gift: vegan cheat sheets!

    Contact

    • work with me

    Goodies

    • shop
    • cookbooks
    • finding vegan
    • videos