This chia pudding recipe is the easiest in the world and one of the most nutritious things out there. This vegan chia pudding recipe is perfect for dessert, breakfast, or as an afternoon snack for those days we need a little pick-me-up.
Why are you going to love this recipe
- This recipe for making vanilla chia pudding made us fall in love with chia pudding. When you get the hang of how to do it, I promise you that you will want to do it every day.
- It is very easy to make and you can serve it with the fruit or nuts that you like the most.
- Because after eating this vegan pudding you will feel satisfied, with energy and without cravings.
INGREDIENTS TO MAKE CHIA PUDDING
- Raw cashews , it is important that you soak the nuts from 2 to 6 hours so that the milk comes out really smooth.
- Pitted dates. Dates, apart from being an amazing sweetener, also have a lot of minerals, which makes this pudding highly nutritious.
- Pinch of salt, you can use sea salt, kosher salt or Himalayan salt
- Vanilla. I normally use vanilla extract, but if you prefer to use vanilla powder or paste that is fine.
- Coconut oil.
- Chia seeds, use the seeds that you like the most, the color and brand you prefer.
- Fruit to taste to finish
HOW TO MAKE CHIA PUDDING?
- First step is to prepare the cashew milk. If you soaked the walnuts, throw out the water where they were soaked and put them in the blender along with the dates, a pinch of salt, and three cups of water. Start by blending at low speed and then gradually increase the speed.
- Put the chia seeds in a large bowl and pour the milk. Mix very well so that there are no seed clumps. Cover and let it rest for 2 hours overnight.
- Serve and finish with your favorite toppings.
IDEAS TO FINISH THE CHIA PUDDING
- You can finish it with coconut whipped cream, grated chocolate, and raspberries if you’re serving it for dessert.
- If it’s for breakfast, serve it with granola and the fruits you like best.
- You can serve it with banana slices and chopped walnuts
- With sliced strawberries and pistachios or with a good dollop of chia jam and vegan yogurt.
Some tips on making the pudding
- 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 any other vegetable milk from your grocery store.
- If you make almond milk at home, you can use this chocolate chip cookie recipe to use the almond meal.
- I usually buy Nutiva chia seeds, but any brand will work fine.
BENEFITS OF CHIA
- Chia has protein
- Good fats
Other recipes that you may like:
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.
It would also be fantastic and super helpful if you leave a comment and/or rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.
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 teaspoons vanilla
- 1 tablespoon coconut oil
- 1/2 cup chia seeds
- 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.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe appeared first in BrownSugar&Vanilla in 2016.