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
Prep Time: 30 minutes
Set Time: 1 hour-overnight
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)
- Place raw cashews in a large bowl.
- Boil 1-1 1/2 cups water and pour boiling water over the cashews.
- Let the cashews sit for 20 minutes.
- 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.
- In a medium size bowl combine the chia seeds, a cup of cashew milk, vanilla, and maple syrup. Stir to combine.
- Place in the fridge for 1 hour.
- After 1 hour transfer the pudding into small personal size containers. I usually use 8 ounce mason jars.
- You can prepare chia parfaits now, leave the chia overnight, or eat it straight up.
- This lasts 3-4 days in the fridge.