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Chia seed pudding recipe elizabeth rider

Vanilla Chia Seed Pudding Recipe

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

Ingredients

Units Scale
  • 1 cup raw, unsalted cashews, soaked in hot water for 1 hour, then rinsed
  • 3 1/2 cups filtered water
  • 1/4 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.