Go to the Recipe: Vegan Banana Pudding
Can I substitute part of the water with rum? Or will that interfere with the gelling of the pudding?
I get you on the color for sure; during trials, I added a little turmeric, and it helped a lot. 1g will go a long way.
This was extraordinary. I messed up and used 700g of banana flesh with the rest of the recipe as written (I was reading on my phone) and it still gelled as expected. The question I have is the color is kind of, well, not so appetizing. Is there a way to keep it from turning gray? I also was thinking that this could make a great set pudding poured into a cooked pie shell right out of the blender and topped with a layer of bananas and skinny whip or Italian meringue (hit it with the torch).
Yes! 1 vanilla bean, scrap and add to the water and remove before blending.
What about vanilla bean instead of extract?
Agar agar works here.
Ohh! dang. I have yet to try it with almonds, but I would make the assumption that it will work just fine. Make sure they are raw, and since they are much harder I would weight them and then soak them over night before you start.
@Kyl Haselbauer I’m pumped to try this. These puddings sound amazing! Any idea what I could use instead of cashews? I can’t eat nuts but I can have almonds. Would almonds work?
It just happens to be vegan, but truly these puddings are the best I have ever had. I am in no way a plant based chef.
there are plenty of websites with easy/simple recipes. chef steps is about going a step beyond, and that's why uncommon ingredients or advanced techniques are featured. If anything, the issue with ChefSteps is that these days they're doing this recipes a lot less than a few years ago...
I see so many vegan items on Chef Steps these days.. Grant must have converted over due to his wife.
Honestly, stuff like this is the reason to have Studio Pass. ChefSteps is at its best when it's using relevantly useful techniques and ingredients—those which are emphatically not broadly or generically known—to produce perfect results. (Why would you sign up to learn ideas that you already know?)
Low-acyl gellan gum is an ingredient that belongs in every kitchen. $25 of the stuff will last you months or years. And it will make some of the most incredible foods you have ever tasted. Well worth acquiring it and learning to use it.
Any substitute for Low-Acyl Gellan Gum? Why in the world would I want to spend $25 + S&H to make this recipe? Do you guys enjoy making up these non-approachable recipes that most likely only professional kitchens have the ingredients for? Doesn't seem like a viable business model to me. Each year I debate renewing my membership. Recipes like this will make my decision easier.
Thank you Kyle. I'll be trying this soon once I can get all the ingredients.
