Banana Cream Pie - Vegan - cooking recipe

Ingredients

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

Preparation

Put everything except the bananas into a blender and blend on high for a couple of minutes.
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.
Place the sliced bananas in the bottom of a graham cracker crust or pre-baked crust of choice.
Pour the pudding mixture on top.
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.
Serve with a vegan whip cream.