1/4 cup cashews
1/4 cup cornstarch or arrowroot powder
1/3 cup cane juice crystals
1/4 t. salt
2 1/2 cups sweetened vanilla milk (we like almond milk)
1 T. vanilla extract or flavoring
Combine all ingredients but the bananas in a blender and blend until no grit remains when you rub a small amount between your thumb and finger. Pour into a pan and cook, stirring constantly, until thickened. Peel and slice bananas into purchased or premade pie shell. Pour pudding over bananas. Put some parchment paper, waxed paper or plastic wrap directly on the pudding until cool. Remove wrap and serve. Good topped with a vegan whipped topping.