Southern Banana Pudding

I am from the south and since I became vegan I have been dying for a vegan banana pudding recipe.  After experimenting for a while, I finally came up with this! 

You will need:

-3 cups raw cashews (soaked and drained)

-2.5 cups of almond milk (or whatever non-dairy milk tickles your fancy)

-1 tbl of vanilla extract

-1 tbl agave nectar

-5 medium bananas (the riper the better) 2 are for the pudding, 3 are to slice and layer with the cookies

-1 box of Lorna Doone cookies (the box with 2 sleeves of cookies) crumbled

-Juice from ½ a lemon

-2 cans of coconut milk, refrigerated overnight (DO NOT get Light) *optional

What the hell you do with all of that stuff:

-Combine the cashews, 2 of the bananas, the milk, the vanilla extract, agave nectar, and the lemon juice in your food processor or Vitamix.  Blend until it is smooth and creamy.  I recommend taste testing it and adding more of anything you feel it is lacking.  Depending on the ripeness of the bananas, you may want to add some more agave nectar.  Once it is to your liking, place in covered dish and refrigerate until you plan on serving it.

-Before serving it, take the two cans of the coconut milk.  Flip them over and poke two holes in the cans and drain out the juice.  Once they are done draining, open the cans and scoop out the coconut butter.  Combine with powdered sweetener of your choice and whip until it forms a whipped cream consistency. Set aside.

-To serve, get a serving dish and make a layer of crumbled cookies, followed with sliced bananas, and then whipped topping, then pudding.  Repeat until done with ingredients.