ELIZABETHRIDER

ELIZABETHRIDER

  HEALTH HABIT Starter KIT           

Swipe my 5 super simple healthy habits you can implement TODAY for immediate results.

FREE 8-Page guide

Free!

YES, Send my FREE 8-page KIT!

Marketing by

Start your new healthy lifestyle with these free recipes & Tips

You’ll get immediate access to your download with simple shifts you can start today—because every small habit tweak helps.

free download

Back

Start your new healthy lifestyle with these free recipes & Tips

You’ll get immediate access to your download with simple shifts you can start today—because every small habit tweak helps.

free download

Marketing by

Back

Start your new healthy lifestyle with these free recipes & Tips

You’ll get immediate access to your download with simple shifts you can start today—because every small habit tweak helps.

free download

Marketing by

Back

Recipes

Vanilla Cashew Chia Seed Pudding Recipe

Chia seed pudding is simple to make and delicious to eat!

This chia seed pudding recipe uses homemade cashew milk as the base, but if you want to skip that step you can substitute full-fat coconut milk in a can.

Chia seed pudding is full of plant-based protein, omega-3’s, fiber and good carbs.

It’s also super simple to make and guilt-free.

I’m giving you a simple vanilla chia seed pudding recipe today, but you can get creative and add things like cinnamon, lemon zest or mint to change it up.

VANILLA CHIA SEED PUDDING

Print
Chia seed pudding recipe elizabeth rider

Vanilla Chia Seed Pudding Recipe

  • Author: Elizabeth Rider
  • Prep Time: 2 hours
  • Cook Time: 10 mins
  • Total Time: 2 hours 10 mins
  • Yield: 8 1x

Scale

Ingredients

  • 1 cup raw, unsalted cashews, soaked in hot water for 1 hour, then rinsed
  • 3 ½ cups filtered water
  • ¼ cup organic maple syrup
  • 1 tablespoon good-quality vanilla extract (or 1 whole vanilla bean)
  • Pinch sea salt
  • 3/4 cup whole chia seeds
  • Optional: heavy pinch of cinnamon, 1/2 teaspoon of lemon zest, or 5 fresh mint leaves

Instructions

  1. Soak the cashews in hot water for 1 hour, or in room temperature water for up to 12 hours to soften. Start by making homemade cashew milk. Place the cashews, water, maple syrup, vanilla, and salt into a high powered blender (like a Vitamix) and blend until smooth and ultra-creamy, about 30 seconds on high. You can also add any other flavorings to the blender at this point. Pour into a mixing bowl, then add the chia seeds and whisk together. Transfer to a glass storage container, then put it in the refrigerator to soak and thicken for at least 1 hour. Will keep in the refrigerator up to 5 days in an airtight glass container.

Notes

Enjoy it plain or garnish with berries. It’s great as a mid-day snack, or serve it in pretty cups for a beautiful vegan dessert.

Cheers!

Get 30

Healthy 

Healthy Recipes

join the community of 100,000+ people

Get instant access to your Health Habit Starter Kit, free eBooks, recipes & insider advice directly from Elizabeth each week.

Now!

RECIPES NOW!

Show / Hide Comments

Add A Comment

  1. Marilyn Kaye Muma-Reid says:

    Can’t find a good recipe for chia seed pudding that doesn’t have nuts or dairy or something I can’t have. UGH!!!

  2. Adam William Majkowski says:

    It makes me really happy to see a another human that is actually having a good life and feeling good and having fun. It seems so impossible but the internet is proof.

  3. Jennifer Jones says:

    I just made this and my Nutribullet handled the cashews perfectly. I couldn’t wait 2 hours, so I sampled the milk and it was amazing!!! Creamy and perfectly sweet to help me curve my nagging sugar cravings! Thank you Elizabeth for your generous website and advice.

  4. ohmyjoy says:

    Can’t wait to try this!

  5. Aliya Stewart says:

    Hi Elizabeth, I have a peanut and tree nut allergy. Can you please suggest another ingredient to replace the cashews in this recipe? Thanks in advance.

  6. Trisha says:

    Awesome Elizabeth, THANKS!

  7. Lisa Creak says:

    I have just made my cashew blend and leaving it to soak. I can’t wait, the blend already tastes delicious so I used a small amount as the base for my green smoothie! Looking forward to tasting the pudding this afternoon.

  8. Jenna Hoskinson says:

    Wow this is amazing!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't miss the latest
Featured Posts

natural beauty

tutorials

ultra-healing recipes

EBV SERIES

reader favorites

I’m Elizabeth

meet the blogger

Instead of prescribing what I think you should do, I help you find what works for you.

The Details

A health expert, author, and creative entrepreneur

The ultimate guide to holistic health with practical and inspiring guidance on every element of well-being. 

Gabby Bernstein, #1 New York Times Bestselling author of The Universe Has Your Back 

Every woman should get this book. Elizabeth has cracked the lifestyle and diet code in a way that will work for anyone, including you! 

Christiane Northrup, MD, New York Times bestselling author 

Elizabeth delivers a clear, compassionate, actionable plan that will serve you for life.

Marie Forleo, author of Everything Is Figureoutable

The Health Habit can help anyone create healthier, realistic  habits for lasting results. It's the best health + lifestyle book I've read in a long time!

Sue Ward, MS CNS, Director of Nutrition at Sanoviv Medical Institute

Getting 

join over 90,000 people

Because healthy living doesn’t have to feel like The Hunger Games. You'll get my:

Every week

healthier

- free-books
- weekly inspiration
- exclusive extras you won't wanna miss

happier

fulfilled

Up your daily routine with my 5 super-easy health hacks—download the guide now!

CLOSE

free 8-Page Guide

Marketing by