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–+ servings
Lemon Cream Chia Pudding

Lemon Cream Chia Pudding for a Zesty No-Bake Delight

Lemon Cream Chia Pudding is a refreshing, vegan, and gluten-free dessert perfect for warm days.
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Prep Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chia Pudding
  • 1/2 cup Chia Seeds
  • 2 cups Oat Milk Substitute with almond or coconut milk if preferred
  • 1 tablespoon Lemon Zest Use fresh zest
  • 2 tablespoons Maple Syrup Can replace with agave syrup or honey for non-vegans
  • 1 teaspoon Vanilla Extract Optional enhancement
  • 1/4 teaspoon Sea Salt
For the Creamy Topping
  • 1 cup Raw Cashews Soak for at least an hour
  • 1/2 cup Additional Oat Milk Feel free to use your favorite plant-based milk
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 1/4 teaspoon Turmeric Optional for color
  • 1/2 teaspoon Lemon Extract Optional for intensified flavor

Equipment

  • Mixing bowl
  • High-speed blender
  • Sealables Jar

Method
 

Step-by-Step Instructions
  1. Whisk together chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt until well combined.
  2. Cover and refrigerate the chia mixture for at least 3 hours, or overnight for best results.
  3. Soak raw cashews in hot water for about 1 hour, then drain and rinse.
  4. Blend the soaked cashews with additional oat milk, maple syrup, lemon juice, turmeric, and lemon extract until smooth.
  5. Once the chia pudding is set, distribute it into jars and smooth the tops.
  6. Pour the blended lemon cream on top of the set chia layer and spread evenly.
  7. Chill the assembled jars for at least 3 hours before serving.
  8. Optionally top with fresh fruits just before serving to add texture.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 100mgPotassium: 200mgFiber: 8gSugar: 6gVitamin C: 20mgCalcium: 10mgIron: 10mg

Notes

Store in airtight containers for up to 5 days. Can be frozen for up to 3 months.

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