Lemon Cream Chia Pudding
This lemon cream chia pudding is a creamy, tart, and sweet dessert that is simple to prepare and perfect for any occasion.
Equipment
- bowl
- whisk
- blender
- jars
Ingredients
- ¼ cup chia seeds
- 1 cup oat milk or other plant-based milk
- 1 lemon zest of 1 lemon
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 cup raw cashews soaked for 1 hour in hot water and drained
- ½ cup oat milk
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- ¼ teaspoon turmeric for color
- ½ teaspoon lemon extract
Instructions
- Combine chia seeds, 1 cup oat milk, lemon zest, maple syrup, vanilla extract, and sea salt in a bowl and whisk for about a minute.
- Refrigerate the mixture for approximately 3 hours or overnight to set.
- Soak cashews in boiling water for 1 hour, then drain.
- Blend soaked cashews, 1/2 cup oat milk, maple syrup, lemon juice, turmeric, and lemon extract until smooth.
- Divide the chia pudding into 4 jars and layer the lemon cream pudding on top.
- Refrigerate jars for an additional 3 hours before serving.
- Optionally, top with fresh fruit before serving.
Notes
Any type of milk can be used. For a probiotic boost, add Greek yogurt to the lemon pudding layer. Store in the refrigerator with an airtight lid for up to 5 days.