Easy Cashew Chia Pudding
Prep Time: 10 mins
Servings: 3 servings
If you're like me, a lot of your homemade chia puddings have sucked. I'm hoping this easy Cashew Chia Pudding can solve some problems.
Equipment
- BLENDER
Ingredients
- ⅓ cup whole cashews
- 2 tablespoons maple syrup or 4 Medjool dates, pitted
- ½ teaspoon vanilla extract
- Pinch cinnamon
- Pinch salt
- 1½ cups water
- 3 to 5 tablespoons chia seeds (see instructions)
- Toppings: 1 cup blueberries 1 kiwi (or any other fruit), additional nuts or seeds
Instructions
- Place the cashews in a small bowl and cover with warm water and let soak for an hour. If you have a Vitamix, soak them for about 15-20 minutes.
- Drain the cashews and transfer them to a blender. Add the maple syrup, vanilla, a pinch of cinnamon, salt and water and blend until completely smooth (about 40 seconds to a minute).
- Transfer the blended cashew milk to a glass container or jar with a leak-proof lid. Add 3 tablespoons of chia seeds for a looser chia pudding and up to 5 tablespoons for a stiffer chia pudding. I usually go with 4 tablespoons. Cover the container/jar making sure that it won’t leak and then shake 4 to 5 times to evenly disperse the chia seeds. Shake the jar several times in the first 15 minutes to prevent big clumps of chia seeds from forming.
- Place the chia pudding in the fridge for at least a few hours but overnight is ideal. Shake occasionally during the first hour if time allows (don’t get out of bed to do this!). Divide among bowls and top with any fruit, nuts or seeds.
Notes
This chia pudding will last for up to 3 days in the fridge in a sealed container.
If you want a sweeter version, add an additional tablespoon of maple syrup.
If you want a sweeter version, add an additional tablespoon of maple syrup.
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