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–+ servings
Lemon Cream Chia Pudding

Delicious Lemon Cream Chia Pudding for a Refreshing Treat

Lemon Cream Chia Pudding is a refreshing vegan and gluten-free dessert packed with creamy texture and zesty flavor.
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Prep Time 10 minutes
Cook Time 3 hours
Chilling Time 6 minutes
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chia Pudding
  • 1/2 cup Chia Seeds Adjust according to preference.
  • 2 cups Oat Milk Can substitute with almond or coconut milk.
  • 1 tablespoon Lemon Zest Or use lemon extract for a more intense taste.
  • 1/4 cup Maple Syrup Agave syrup or honey can also be used.
  • 1 teaspoon Vanilla Extract Almond extract can be used for variation.
  • 1/4 teaspoon Sea Salt
For the Cream Layer
  • 1 cup Raw Cashews Soaked beforehand.
  • 1/4 teaspoon Turmeric Optional for color.
  • 1/4 cup Lemon Juice Lime juice can be substituted.

Equipment

  • Medium bowl
  • blender
  • serving jars
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt until smooth.
  2. Cover the bowl and refrigerate for approximately 3 hours, or overnight.
  3. Soak raw cashews in hot water for about 1 hour, then drain and rinse.
  4. In a blender, combine soaked cashews, oat milk, maple syrup, lemon juice, turmeric, and lemon extract. Blend until smooth, about 2-3 minutes.
  5. Distribute the chia pudding into four jars.
  6. Pour the cream layer over the chia pudding in each jar.
  7. Chill the jars in the refrigerator for another 3 hours.
  8. Before serving, add fresh fruit on top as a garnish.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 50mgPotassium: 200mgFiber: 8gSugar: 10gVitamin C: 15mgCalcium: 8mgIron: 10mg

Notes

Store in an airtight container in the fridge for up to 5 days. The pudding can be frozen for up to 2 months.

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