Make the custard filling: Add the can of oat whipping cream to a large mixing bowl and whisk for 2-3 minutes until light and fluffy. Whisk in the powdered sugar, then add the vegan cream cheese and whisk again until evenly mixed. Whisk in the turmeric if using until just combined.
Carefully fold the coconut custard into the mixture until combined. Cover and place in the fridge until ready to use.
Prepare the bananas: Slice all of the bananas into coins and add to a bowl. Add the lemon juice to the bowl and toss them until evenly coated in the juice.
Add a few spoonfuls of the custard mixture to the base of an 8x8" dish. Top with a layer of vanilla wafers. Crush more vanilla wafers and use the crumbs to fill in any gaps so that you have an even layer of cookies.Add a layer of sliced bananas. Pour over half of the custard mixture, and use an offset spatula to smooth it out.Repeat these three layers once more (vanilla wafers, banana slices, and the remaining custard). Save a few of the vanilla wafers to garnish the pudding.
Place the pudding in the fridge to chill for an hour.
Whip the can of oat cream and add it on top of the banana pudding with more banana slices and vanilla wafers.
Store in the fridge covered in plastic wrap or in an airtight container for up to 3 days.
Powdered sugar: Some white sugar is not vegan, if in doubt use organic sugar.
Don't skip the lemon juice. This helps to keep the bananas looking and tasting fresh as long as possible and prevents browning.
Make individual vegan banana pudding jars by layering up the ingredients in glasses of jars.
Take this vegan pudding to the next level by topping it with a layer of toasted Italian meringue.