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.
- 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
- 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.
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.