Banana Cream Pie - Vegan

• (14 ounce) can coconut milk↗1
• tablespoons cornstarch↗5
• cup sugar↗3⁄4
• cup cashews↗2⁄3
• teaspoon salt↗1⁄4
• teaspoons vanilla↗1 1⁄4
• cups non-dairy milk substitute↗1 1⁄2
• sliced bananas (soak in a bowl of water with about 1 T. lemon juice to prevent browning)2 -4

Step-by-step instructions

1. 1

   Put everything except the bananas into a blender and blend on high for a couple of minutes.

2. 2

   Pour into a saucepan and turn the burner to medium high. Stir continuously until it begins to bubble and thicken. Let it low boil for about a minute.

3. 3

   Place the sliced bananas in the bottom of a graham cracker crust or pre-baked crust of choice.

4. 4

   Pour the pudding mixture on top.

5. 5

   Chill in refrigerator for about 3-4 hours or more. For a quicker chill, put the pie in the freezer for up to an hour and then move to the refrigerator for another hour.

6. 6

   Serve with a vegan whip cream.