Let this firm cream burst into a rich banana flavour in your mouth. This vegan banana cream recipe is an easy path to a delicious snack.

A sweet dessert with no added sugar. This keeps the overall carbohydrates low and the balance of nutrients high. I love healthy snacks. There’re no worries about eating them. Though I suppose they still have calories in them, just deliciously healthy ones.

I suggest layering some nuts, or chopped dark chocolate, on top for added texture. It rounds out the flavour. Berries are also a nice touch. If you’re okay deviating from the vegan version, whipped cream is a bonus.

Pictured with a layer of nuts, topped with whipped cream and berries.

Cashew Banana Cream


  1. 6 medium 720 g
  2. 500 g 500 mL
    UnsweetenedCashew Drink
  3. 50 g 11 teaspoon
    Coconut Oil
  4. ¹⁄₂ teaspoon
  5. 1 teaspoon
    Fennel Seedground
  6. 1 teaspoon
    Pysllium Husk Flour
  7. 1 teaspoon
    Locust Bean Gum


  • inversion blender
  • medium pot
  • stove


  1. Add all the ingredients to a pot.
  2. Place the pot on the stove and set it to medium temperature.
  3. With the blender, puree and mix all the ingredients throughly.
  4. Stir the mixture, scraping the bottom with a spatula, until it begins to thicken.
  5. Puree with the blender again to create a smoother mixture.
  6. Pour the mixture into serving glasses. Let the creams cool set in the fridge for an hour to set.