Vanilla Chia Seed Pudding Recipe

almond milk

🥗Healthier: oat milk

💰Cheaper: regular milk

Oat milk is often less expensive and provides a similar creaminess.

maple syrup

🥗Healthier: honey

💰Cheaper: sugar

Honey is a natural sweetener, while sugar is more economical.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Evaporated milk offers a similar texture at a lower price.

fresh fruit

🥗Healthier: frozen fruit

💰Cheaper: canned fruit

Canned fruit can be more affordable and has a longer shelf life.

Add 3 1/2 cups of purified water to a high-speed blender.

Add a pinch of sea salt (about 1/8 teaspoon) to the blender.

Add 1 tablespoon of high-quality vanilla extract to the blender.

Add 4 tablespoons of maple syrup to the blender.

Add 1 cup of raw unsalted cashews to the blender.

Blend on high for about 30 seconds until it becomes cashew milk.

Pour the cashew milk into a large bowl.

Add 3/4 cup of chia seeds to the bowl with the cashew milk.

Whisk the mixture thoroughly until the chia seeds are evenly distributed.

Store the mixture in glass mason jars and refrigerate.

After about 10 minutes, shake the jars if you notice any separation.

Let the pudding set in the refrigerator for about 2 to 3 hours until it thickens.

Serve the pudding in pretty glass containers for dessert, optionally topping with fresh berries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens