Chia Pudding With Cashew Milk

I know that there are a lot of chia pudding recipes out there. What makes mine different is I use homemade cashew milk. In this recipe I will share not only how to make a rich and creamy cashew milk, but also a decadent chia pudding. I have always been a big fan of tapioca pudding but when I discovered my lactose intolerance I couldn’t gorge on Cozy Shack tapioca anymore. I have tried vegan ones but they are very sugary and all that sugar gives me a belly ache. I have found that homemade chia pudding is the best substitute for me. A note about this recipe, if you choose not to use cashew milk then I recommend full fat coconut milk. When I used full fat coconut milk it had a similar consistency to the cashew milk, but obviously takes on a strong coconut taste. I found when I used almond milk this recipe did not thicken up all the way. If all you have is almond milk I recommend adding 2-3 more tablespoons of chia seeds.

Chia Pudding With Cashew Milk

  • Servings: 4
  • Print

Prep Time: 30 minutes

Set Time: 1 hour-overnight

Ingredients:

1 cup of raw Cashews

1 cup of Boiling Water

3 cups of Filtered Water

1 Tsp Vanilla Extract

1/4 cup Chia Seeds

1/2 Tsp Vanilla Extract

1 cup Homemade Cashew Milk (or full fat coconut milk)

1 TBSP Maple Syrup

Fruit of Choice (for topping)

Directions:

  1. Place raw cashews in a large bowl.
  2. Boil 1-1 1/2 cups water and pour boiling water over the cashews.
  3. Let the cashews sit for 20 minutes.
  4. When cashews have soaked, put them in a blender with 3 cups of filtered water, and vanilla. Blend the cashew mixture for 1 1/2 minutes. Your mixture should be smooth with no chunks at all.
  5. In a medium size bowl combine the chia seeds, a cup of cashew milk, vanilla, and maple syrup. Stir to combine.
  6. Place in the fridge for 1 hour.
  7. After 1 hour transfer the pudding into small personal size containers. I usually use 8 ounce mason jars.
  8. You can prepare chia parfaits now, leave the chia overnight, or eat it straight up.
  9. This lasts 3-4 days in the fridge.

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