Vegan Banana Pudding Recipe – How To Make Vegan Banana Pudding – Vegan Banana Pudding

There is something about banana pudding which just brings back memories of summer, barbecues, and family get togethers. It is definitely a family favorite and very easy to make. What if you could make a family favorite vegan though? That’s what these vegan banana pudding recipes do and none of them take away from the taste! All are great ways for making delicious vegan banana pudding for your next family get together, or just a random Monday evening!

Vegan Banana Pudding Recipe By Ghetto Vegans

We’ve made this vegan banana pudding recipe several times, and each time, leaves us wanting 100x more. Not only is it delicious, but it’s dairy free and vegan friendly!

Vegan Banana Pudding Recipe – Vegan Banana Pudding By Chocolate Covered Katie

The Best Creamy Vegan Banana Pudding

Only ten minutes and five ingredients separate you from this amazing vegan banana pudding! The only problem with this recipe is that we ate it too fast! Please check this one out, you’ll be so glad you did!

Vegan Banana Pudding Recipe By Fly Vegan Recipes

Not only is this a great vegan banana pudding recipe, but their whole channel is filled with awesome vegan recipes. We hope you check this one out!

Vegan Banana Pudding Recipe – Vegan Banana Pudding By The Conscious Plant Kitchen

Healthy Banana Pudding recipeHealthy Banana Pudding recipe

This vegan banana pudding recipe is so easy to make, as it only requires three ingredients! Probably one of the easiest recipes you can use while making a great tasting dessert!

Southern Style Vegan Banana Pudding Recipe – Vegan Banana Pudding Recipe By Making Thyme For Health

Southern Style Vegan Banana Pudding- creamy vanilla pudding with slices of fresh banana tucked inside, finished with a light and fluffy meringue topping. No one will know it's made without eggs!

This vegan banana pudding recipe has a unique take, but it is no less delicious! Plus you get to use the broiler, what’s not to love!

These vegan banana pudding recipes are some of our favorites, but we would love to hear what some of yours are! As always, please let us know if you make one of these, or all five, and share pictures too!

Vegan Lemon Meringue Pie Recipe – The Best Vegan Lemon Meringue Pie Recipes – How To Make Vegan Lemon Meringue Pie

If you’re anything like us, we love sweets and vegan lemon meringue pie is no exception. With so many great recipes to try, it can be hard to narrow down which one you want to make. That’s why we have decided to do the hard work for you, and pick the best vegan lemon meringue pie recipes we could find! These are in no order, as they’re all delicious, but we hope you try them all!

Vegan Lemon Meringue Pie Recipe – Best Vegan Lemon Meringue Pie Recipe

vegan lemon meringue pie slice

This vegan lemon meringue pie is so good, you will definitely have to make it again. We, and our family, are so happy we found it, but the downside is we always want more!

Vegan Lemon Meringue Pie Recipe – Nora Cooks – Vegan Lemon Meringue Pie Recipe

close up on a lemon meringue pie with a slice removed

This might be one of the best vegan summer desserts on the planet, and yes, that is an official ranking. Every bite of this vegan lemon meringue pie consists of light as a feather meringue, tangy lemon curd, and a buttery crust to die for! We’re so glad we found this recipe, and we know you will be too!

Vegan Lemon Meringue Pie With Aquafaba Recipe – Veganosity – Vegan Lemon Meringue Pie Recipe

A slice of lemon meringue pie on a white plate with a silver fork resting on the plate.

It’s hard to believe something this good is made without eggs or an egg-free vegan meringue, but it is! Check this recipe out for how to make an absolutely delicious vegan lemon meringue pie everyone will enjoy!

Epic Vegan Lemon Meringue Pie Recipe – Addicted To Dates – Vegan Lemon Meringue Pie Recipe

With a fresh lemon curd filling, the most perfect meringue topping, and a crisp buttery shortcrust, this vegan lemon meringue pie is going to impress everyone you know! You will be the talk of the town after making this, we guarantee it.

Vegan Lemon Meringue Pie Recipe – Vegetarian Times – Vegan Lemon Meringue Pie Recipe

We’re going to be honest, this recipe had us at the moment they said to use a culinary torch. We’re so glad we stuck with it though, because this vegan lemon meringue pie recipe is amazing! Bonus points for flames/fire!

While this list is no way all encompassing, it is definitely an awesome starting point on your way to making delicious vegan lemon meringue pies! Please share with us if you make one, we’d love to see it!

Buckle Blueberry Cake Recipe

Total: 60 mins


  • 1 + 1/2 cups all-purpose flour (200 grams)
  • 2 teaspoons baking powder
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk (120 grams)
  • 1/4 cup vegetable oil (60 grams)
  • 1 egg
  • 1 lemon, juiced and zested
  • 1 + 1/2 cups fresh blueberries


  • 1/3 cup unsalted butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 350 F. Lightly grease an 8-inch springform pan with butter or oil.
  2. In a large mixing bowl, combine all flour, baking powder, sugar and salt. Whisk together until evenly distributed and set aside.
  3. In a medium mixing bowl, whisk to combine milk, oil, egg, lemon juice and lemon zest.
  4. Pour the wet mixture into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the cake denser and firmer). Gently fold in the blueberries until they are evenly distributed.
  5. In a small mixing bowl, stir well to combine all the streusel topping ingredients including butter, sugar, flour and cinnamon. Mix well until crumbly. Set aside.
  6. Pour and spread the batter evenly into the prepared pan and sprinkle streusel topping evenly.
  7. Bake for 45 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then open the springform to remove the cake. Slice and serve as is or with a drizzle of lemon glaze.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Icebox Chocolate Cookie Recipe

Prep: 20 mins – Cook: 12 mins – Total: 32 mins


  • 1 ounce unsweetened chocolate
  • ½ ounce semisweet chocolate chips
  • 8 tablespoons butter, softened
  • ½ cup plus 2 tablespoons sugar
  • 1 egg, room temperature
  • ¾ teaspoon vanilla extract
  • 1 cup all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt


  1. Melt unsweetened and semisweet chocolates together. Set aside to cool.
  2. Place butter and sugar into mixing bowl. Beat together for 3 minutes, scraping bowl down as needed. Add egg followed by vanilla.
  3. Blend in flour, cocoa, baking powder and salt. Lastly, add melted chocolate.
  4. Transfer dough to wax paper, wrap it up and refrigerate for at least 1 hour. Once dough is firm, shape into a log, 12” long and 1½” in diameter. Wrap up and refrigerate for several hours or overnight.
  5. Preheat oven to 325°. Line 2 baking pans with parchment paper and set aside.
  6. Slice dough ¼“ thick. Transfer to prepared pans. Bake in 325° for 12-14 minutes, rotating pans top to bottom and front to back halfway through. Cookies will lose their shine as they bake.
  7. Cool on baking pans.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Baklava Recipe – How To Make Baklava – Turkish Baklava Recipe

Prep: 30 mins – Cook: 50 mins – Total: 80 mins


  • 1 (16 ounce) package Phyllo Dough thawed
  • 1 lb finely chopped pecans or walnuts
  • 1 cup unsalted butter
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup honey


  1. Preheat oven to 350 degrees F.
  2. Add the nuts and cinnamon to a medium bowl and mix together, set aside.
  3. Unroll both tubes of phyllo dough on a clean surface, cover loosely with saran wrap and a damp dishcloth so the dough doesn’t try out.
  4. Melt the butter in the microwave on 30-second intervals. Use a pastry brush to brush butter onto the bottom and sides of a 9×13-inch baking pan. Line the dough up with the length of the pan and feel free to cut off any excess at the end, usually, there’s an extra inch or so that can be removed.
  5. Add two sheets of phyllo dough to the buttered pan, and use the pastry brush to brush melted butter over the entire surface area of the dough, repeat until you have 8 layered sheets total.
  6. Evenly sprinkle the top of the buttered 8th sheet with 2 to 3 tablespoons of the nut mixture.
  7. Lay another two sheets on top and brush with butter and then add nuts again. Repeat the dough, butter, nuts layers until you have just 8 sheets left, adding those two at a time and only brushing with butter.
  8. Using a really sharp knife, cut 4 rows down the length of the pan and then cut diagonally all the way down and across the pan for a traditional baklava prep. You may also cut into squares.
  9. Bake for 50 minutes until baklava is golden and crisp on top.
  10. With 30 minutes left to bake, begin making the syrup by adding the water and sugar to a small pot and bringing to a boil over medium-high heat until sugar is dissolved.
  11. Add the vanilla and honey and simmer for 20 minutes, stirring occasionally.
  12. Remove the baklava from the oven and immediately pour the sauce over the entire pan, let set and cool.

This delicious recipe and photos were created by, we simply shared it. Please check them out as they have so many great ideas!

Microwave Peanut Brittle Recipe

Total Time: 15 mins


  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon salted butter
  • 1 cup unsalted roasted peanuts


  1. Spray a small baking sheet generously with cooking spray, then set aside.
  2. In a small bowl, add nutmeg, cinnamon, and baking soda, then set aside.
  3. In a large microwave-safe bowl, add granulated sugar and light corn syrup. Use a spatula to stir until combined. Mixture will be very sticky and difficult to stir near the end; this is okay.
  4. Microwave sugar syrup mixture on HIGH for 4 minutes, then stir. Return bowl to microwave and heat for another 3 to 5 minutes or until mixture turns a light golden color. Be careful not to overheat; a dark brown hue means the sugar has burned.
  5. Remove bowl from microwave and quickly begin to add the following ingredients: vanilla, butter, the prepared spices from step 1, and the peanuts. Stir mixture so that all the ingredients are combined. Mixture will lighten and may rise or appear “fluffy.”
  6. Spray rim of bowl with more cooking spray, then pour brittle mixture on the prepared baking sheet. Working quickly, use a spatula or a spoon to smooth the peanut brittle out in a layer roughly the same thickness as the peanuts.
  7. Let peanut brittle cool and harden for at least 1 hour. Once cooled and firm, use your hands to break the brittle into sizes of your choice (usually 2×2 inch in size)

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Orange Chocolate Truffles Recipe

Prep: 10 mins – Cook: 0 mins – Total: 70 mins


  • Orange Sugar:
  • 1 orange, zested
  • 1 cup sugar
  • Orange Truffles:
  • 12 ounces dark chocolate chips
  • 2/3 cup heavy cream
  • 1 teaspoon orange extract


To make orange sugar:

  1. Zest the orange, avoiding the white pith as much as possible.
  2. Let zest sit out overnight uncovered (or until completely dried).
  3. Add zest and sugar to a small food processor and pulse until the sugar and zest are a fine powder.

Truffle filling:

  1. Add chocolate and heavy cream to a microwave-safe bowl and stir together.
  2. Microwave for 1 minute.
  3. Wait one minute then stir until smooth and glossy.
  4. Add in orange extract and stir until smooth.
  5. Let cool in the refrigerator for 1 hour.
  6. Roll into 1 inch balls and coat in orange sugar.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

New Zealand Lolly Cake Recipe


  • 250g packet malt biscuits
  • 170g eskimo lollies, cut into quarters
  • 120g butter
  • ½ tin condensed milk
  • 50g chocolate chips
  • ½ cup coconut


  1. In a kitchen processor place the biscuits and blitz until they resemble fine breadcrumbs, or place in a plastic bag and crush with a rolling pin. Place in a large bowl with the eskimos.
  2. Melt the butter, condensed milk and chocolate in a microwave or small pot. Add to the biscuits and mix thoroughly.
  3. On a piece of baking paper roll into a log about 25cm. Roll in the coconut. Wrap in the paper and place in the fridge for 3-4 hours.
  4. Remove and cut into slices.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Rocky Road Meringue Pie Recipe

Prep: 40 mins – Cook: 30 mins – Total: 70 mins


  • 2/3 cup mini marshmallows, plus extra to decorate
  • 1/4 cup red glace cherries
  • 1/4 cup roasted salted peanuts, plus extra chopped peanuts, to decorate
  • 3 egg whites
  • 3/4 cup caster sugar
  • 40g dark chocolate, melted, to decorate
  • 1 tbsp shredded coconut, toasted
  • Maraschino cherries, to serve
  • Chocolate shortcrust pastry
  • 1 1/2 cups plain flour
  • 2 tbsp Dutch processed cocoa
  • 2 tbsp caster sugar
  • 150g butter, chilled, chopped
  • Chocolate custard
  • 2/3 cup custard powder
  • 2 tsp Dutch processed cocoa
  • 2 cups milk
  • 150g dark chocolate, chopped


  1. Make Chocolate shortcrust pastry: Preheat oven to 180C/160C fan-forced. Grease a 3cm-deep, 22.5cm (base) round loose-based fluted tart pan. Place on a baking tray. Place flour, cocoa and sugar in a food processor. Process until combined. Add butter. Process until fine crumbs. Add 2 1/2 tablespoons iced water. Process until pastry just comes together. Shape into a ball. Cover with plastic wrap. Refrigerate for 30 minutes.
  2. Roll out pastry between two sheets of baking paper until 5mm-thick and large enough to fit the prepared tart pan. Line base and side of pan with pastry. Fold excess pastry over edges. Prick base with a fork. Refrigerate for 15 minutes. Line pastry case with baking paper. Fill with pastry weights or uncooked rice. Blind-bake for 15 minutes. Remove paper and weights. Bake for a further 15 minutes. Cool.
  3. Meanwhile, make Chocolate custard Place custard powder and cocoa in a medium saucepan. Whisk until combined. Whisk in 1/3 of milk until smooth. Whisk in remaining milk. Cook, stirring for 5 minutes, over medium-high heat or until mixture boils and thickens. Remove from heat. Stir in chocolate. Stand for 5 minutes. Stir until smooth. Cover surface with plastic wrap. Set aside for 30 minutes to cool slightly.
  4. Add marshmallows, cherries and peanuts to custard. Stir until combined. Using a small serrated knife, trim excess pastry from tart case. Carefully transfer tart case from pan to a serving plate and fill with custard. Level top with a spatula. Refrigerate for 1 hour or until set.
  5. Using an electric mixer, beat egg whites and sugar on high for 8 to 10 minutes or until sugar has dissolved. Dollop mixture over custard. Using a spatula, make furrows in top. Using a blowtorch, brown meringue until top is golden (see note). Drizzle with melted chocolate. Decorate with extra marshmallows and peanuts. Sprinkle with coconut. Top with cherries. Serve.

This delicious recipe and photos were created by, we simply shared it! Please check them out for more great ideas!

Fairy Bread Meringue Custard Pie Recipe

Prep: 30 mins – Cook: 75 mins – Total: 105 mins


  • 340g (2 1/4 cups) plain flour
  • 70g (1/3 cup) caster sugar
  • 180g butter, chopped, chilled
  • 1 egg
  • 1 tbsp iced water
  • 60g (1/2 cup) hundreds and thousands
  • 12 mini meringues
  • 625ml (2 1/2 cups) milk
  • 125ml (1/2 cup) thickened cream
  • 2 tsp vanilla bean paste
  • 4 egg yolks
  • 155g (3/4 cup) caster sugar
  • 70g (1/2 cup) cornflour
  • 50g unsalted butter, chopped


  1. Place flour, caster sugar and a pinch of salt in a food processor. Process until combined. Add butter. Process until mixture resembles fine crumbs. Add egg and water. Process until the dough just starts to come together. Turn pastry onto a lightly floured surface. Gather dough together. Shape into 2 discs. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
  2. Meanwhile, preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Grease a 3.5cm-deep, 24cm round pie dish. Use a lightly floured rolling pin to roll out the pastry on a lightly floured surface to a disc about 4mm thick. Sprinkle dough with hundreds and thousands. Use a rolling pin to gently press into surface. Invert pie tin and use as a guide to cut a 24cm disc from pastry. Cut disc into 12 even wedges. Remove excess dough and place wedges on prepared tray. Place in fridge until required. Roll out remaining pastry on a lightly floured surface to a disc about 4mm thick. Use pastry to line prepared pie dish. Trim excess. Use a fork to prick base. Place in fridge for 30 minutes to chill.
  3. Place the dish on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and the pastry weights or rice and bake for a further 10 minutes or until golden. Set aside to cool completely
  4. To make the custard, bring the milk, thickened cream and vanilla to the boil in a saucepan over medium heat. Remove from heat. Use electric beaters to beat the yolks and sugar in a heatproof bowl until pale and creamy. Add the cornflour and whisk until combined. Slowly pour the milk mixture into the egg mixture, whisking continuously until smooth. Return the mixture to the saucepan and whisk over medium heat for 3-5 minutes or until the mixture boils and thickens. Remove from heat. Whisk in the butter.
  5. Pour the custard into the cooled pastry case and smooth surface. Place foil around edge of the pastry to prevent burning. Bake for 20 minutes or until the custard is just set. Set aside to cool completely. Remove the pastry wedges from the fridge and bake for 15 minutes or until golden and crisp. Set aside to cool completely.
  6. Arrange the meringues on top of the pie. Top with the pastry wedges to serve.

This delicious recipe and photos were created by, we simply shared it! Check them out for more great ideas!