Sometimes I just need a creamy, dreamy treat that feels like home. For me, banana cream pie definitely fits the bill. Unfortunately, the traditional version of my childhood doesn’t quite fit my diet these days – it relies on pudding mixes, pre-made whipped topping and loads of dairy. So what’s a dairy-avoiding comfort-food-seeker to do?!
No worries. There are options! These Vegan Banana Cream Pie Mini Tarts are just as creamy, dreamy and comforting as the homemade banana cream pie I remember.
So how do we make them happen? Cashews! Coconut whipped cream! And, of course, bananas. Bonus? They’re super, duper easy to whip up. And they’re pretty cute too.
For this recipe, I make use of premade frozen phyllo shells, found in the freezer section of most well-stocked grocery stores. So the crust is covered. Now, for that banana cream pie filling? The creaminess is in those cashews.
Let’s talk about the magic of cashews for a moment, shall we? It’s such a versatile ingredient. You can make cheese with it. Or cheesecake! Delicious milk and even coffee creamer. They make for a super creamy smoothie too. Then there’s cashew mayo and cashew cream. Pureed soaked cashews lend a creamy, luxurious quality that mimics dairy cream and milk. I’ve been avoiding dairy these past couple of months, and cashews have been a game-changing ingredient for me. They’ve helped get me through. Basically, all hail cashews!
So by now, we’ve gathered cashews are a large part of the equation. Then we’ve got bananas and generous squeeze of lime juice that helps keep the pudding from getting too brown while it chills. A touch of coconut oil for added creaminess and a bit of pure maple syrup to sweeten the whole shebang. Then we squeeze the filling into the phyllo shells and top with sweetened coconut whipped cream.
Yep! Comfort on a platter right here.Print
Creamy, bite-sized banana cream pies – made vegan! This recipe requires a couple of do-ahead steps (namely, soaking the cashews and chilling the coconut milk for the whipped cream), so be sure to plan for that.
*I like to make this with perfectly yellow bananas – not too ripe, with little to no brown spots.
Prep time includes 6 hours soaking and chilling time. The tarts themselves take about 20 minutes to make and assemble.
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