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

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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

Vanilla Chia Seed Pudding Recipe
 
Prep time:
Cook time:
Total time:
 
Author:
Yield: 8
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
  • ¾ cup whole chia seeds
  • Optional: heavy pinch of cinnamon, ½ 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!

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Add A Comment

  1. Jenna Hoskinson

    September 1st, 2013 at 3:19 pm

    Wow this is amazing!!

  2. Elizabeth Rider

    September 1st, 2013 at 3:26 pm

    Glad you like it!

  3. Lisa Creak

    September 1st, 2013 at 6:39 pm

    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.

  4. Elizabeth Rider

    September 2nd, 2013 at 10:09 am

    Yum! That’s a great idea, thanks for sharing.

  5. Trisha

    September 6th, 2013 at 10:58 am

    Awesome Elizabeth, THANKS!

  6. Aliya Stewart

    September 8th, 2013 at 4:17 pm

    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.

  7. Elizabeth Rider

    September 8th, 2013 at 9:31 pm

    Yep, try coconut milk.

  8. ohmyjoy

    January 6th, 2014 at 2:25 pm

    Can’t wait to try this!

  9. Jennifer Jones

    May 21st, 2014 at 10:47 pm

    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.

  10. Elizabeth Rider

    July 16th, 2014 at 1:32 pm

    Yay so glad!

  11. Adam William Majkowski

    July 15th, 2014 at 6:10 pm

    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.

  12. Marilyn Kaye Muma-Reid

    July 16th, 2014 at 12:09 pm

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

  13. Elizabeth Rider

    July 16th, 2014 at 1:32 pm

    Hmm, try it with organic soy milk or hemp milk?

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