Rinse and drain the soaked cashews. They should be a bit soft and almost doubled in size.
In a high-speed blender, add soaked cashews, Nutpods, maple syrup, lemon juice, tapioca flour, a pinch of salt, and vanilla. Start blending on low to allow the cashews to start breaking up, about 30 seconds.
Once the mixture starts to become smooth, turn up the speed slowly to low-medium, and blend for a full minute, letting the blades blend the mixture to a silky-smooth texture, and aerate the pudding so it becomes smooth and fluffy. In the process, the mixture will go from looking too liquid-y, to appearing like a natural nut butter, about 1 to 2 minutes total. It should be smooth; however it might still have a bit of gritty texture to it (the banana will help smooth it out!)
Once the mixture is almost smooth, scape down the sides of the blender and add in the banana. Continue to blend on medium to medium-high for 1 minute, until the banana is fully incorporated, and the pudding is smooth and thick.
Transfer the pudding to an airtight container, and chill in the fridge for 1 to 2 hours, or until the pudding has thickened. You can assemble the puddings immediately, but the pudding won’t be quite as set.