May 01, 2021
Ever wonder where the cookies go once they're stolen from the cookie jar? (That is—if they aren't eaten immediately...) May we suggest that you plop them into this sweet summer recipe below?
3 packages Siete Grain Free Mexican Shortbread Cookies
4 cups Water
2 cup Cashews
1 ¼ cups Agave, divided
1 cup Vegan Egg Substitute
1 tsp Vanilla Extract
4- 13 oz cans Coconut Cream or Milk (cold)
Mix cold coconut milk in a mixer with ¼ cup of agave. Whisk until stiff peaks are formed and refrigerate until ready to use.
Combine water, cashews, 1 cup of agave, vegan egg, and vanilla in a saucepan and whisk together. Cook on medium heat until mixture thickens, whisking continuously. If there are lumps, strain mixture afterwards.
Combine mixture in a blender with 4 bananas. Blend until smooth.
In desired pan, layer cookies, banana pudding, and whipped coconut cream, until reaching the top of the pan.
Refrigerate until ready to serve!
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