There are two methods for this and both are easy. One uses honey and vanilla to sweeten and the other uses fruit juice. If you come up with any additional methods, please feel free to share. My preference is the honey and vanilla version.
I used Elmhurst unsweetened cashew milk, Friendship Dairies farmer’s cheese, Simply Organic vanilla extract, and Great Lakes gelatin.
Banana Cheesecake Pudding (Honey)
Servings: 6 x 1/2
Difficulty: Easy
Ingredients
1 cup nut milk
2.25 tsp (0.25 oz) gelatin
1 tbsp honey
1/2 tsp vanilla extract
7.5 oz farmer’s cheese
3 ripe bananas
Instructions
Place half of the nut milk into a bowl with the gelatin to allow it to bloom. Heat the other half of the nut milk in a pan.
Whisk the separated nut milks together to dissolve the gelatin. Add the honey and vanilla extract and whisk well until dissolved.
Add everything to a blender and mix until smooth. Pour into a container and cover. Allow to set for 4 to 8 hours in the fridge.
Banana Cheesecake Pudding (Juice)
Servings: 6 x 1/2
Difficulty: Easy
Ingredients
1/2 cup nut milk
1/2 cup juice
2.25 tsp (0.25 oz) gelatin
7.5 oz farmer’s cheese
3 ripe bananas
Instructions
Place half of the liquid into a bowl with the gelatin to allow it to bloom. Heat the other half of the liquid in a pan.
Whisk the separated liquids together to dissolve the gelatin.
Add everything to a blender and mix until smooth. Pour into a container and cover. Allow to set for 4 to 8 hours in the fridge.
