This recipe is for the healthiest vegan vanilla and chia pudding. This pudding is perfect for breakfast, school lunches or even dessert.
This Vanilla and Chia pudding made us fall in love with chia pudding. Once you get the works on how to prepare it, I promise you will want to make it every single day. It is the best!👏
First time I prepared it I had many questions. How am I going to hydrate the chia with cashew milk? Are the kids going to like it? What is the consistency going to be? And many other things, but the best thing to do is to go ahead prepare it and taste it. Make this recipe and adapt it as you wish, make it yours. I was so impressed with this chia pudding the first time I made it…. I loved it!
Tips, tricks & other recipes:
- I know there’s a lot of people that don’t like chia’s consistency… but, did you know you can blend it? Blend the seeds when they are dry or you could even blend the chia pudding before serving it. In this Chia pudding with cherries and chocolate, you can see what I mean.
- This recipe is made with homemade cashew milk. Almond milk will do the job too as well as vegetable milk from your grocery store.
- If you make almond milk at home, you can use this chocolate chip cookie recipe to use the pulp.
- I usually buy this brand of chia seeds, but any brand is ok.
- You can also add strawberries, nuts, blueberries, and granola.
So here is the recipe for the
healthiest vegan chia and vanilla pudding
and I really hope you like it as much as I do. This recipe is so easy and nutritious and delicious to make that I would love for you to share it with all of your loved ones on Instagram, FB or Pinterest.
Healthiest vegan chia and vanilla pudding
- 1 cup raw cashews soaked in hot water for 30 min. to 2 hours
- 3 cups water
- 10 pitted dates
- pinch of salt
- 2-3 teaspoons vanilla
- 1 tablespoon coconut oil
- 1/2 cup chia seeds
- To serve any kind of fruit
- When cashews are soaked, drain and rinse.
- Blend with 3 cups of water.
- Add to the milk, the dates, pinch of salt, the teaspoons of vanilla and coconut oil. Blend well until everything is all well integrated. Taste and adjust sweetness if necessary.
- In a large bowl with a lid add the chia seeds and the cashew mixture.
- Mix well so there are no chia clumps. Cover and leave in the fridge for at least 2 hours, overnight is best.
- Serve with fresh fruit, spices, maple syrup, nuts granola or as is.
- If it is too thick add water or more non-dairy milk until you get the consistency that you want.
This recipe appeared first in BrownSugar&Vanilla in 2016.