This Lemon Cream Chia Pudding is a refreshing, creamy, and nutritious treat! It combines a zesty chia pudding layer with a smooth, lemon-infused cream layer made from cashews. It’s a naturally vegan, gluten-free, and paleo-friendly recipe, perfect for a light dessert, snack, or even breakfast. Plus, it’s quick and easy to make—no baking required!
Why You’ll Love This Recipe
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Creamy & Zesty: The combination of chia pudding with a silky lemon cream makes each bite both tangy and creamy.
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Gut-Healthy: Packed with chia seeds for fiber, omega-3 fatty acids, and gut-friendly probiotics (if you add Greek yogurt).
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Easy to Make: Requires just a little prep time, and no cooking needed.
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Customizable: You can adjust the sweetness, flavors, and toppings to suit your preferences.
Ingredients
Chia Pudding Layer:
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1/4 cup chia seeds
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1 cup oat milk (or any milk of your choice)
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Zest of 1 lemon
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2 tablespoons maple syrup
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1/4 teaspoon vanilla extract
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1/4 teaspoon sea salt
Lemon Cream Pudding Layer:
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1 cup raw cashews (soaked in hot water for 1 hour and drained)
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1/2 cup oat milk (or any milk of your choice)
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2 tablespoons maple syrup
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2 tablespoons lemon juice
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1/4 teaspoon turmeric (for color)
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1/2 teaspoon lemon extract (or 1 tsp minced fermented lemon rind)
Instructions
1. Prepare the Chia Pudding Layer:
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In a bowl, mix together the chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt.
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Whisk the mixture for about 1 minute until everything is fully combined.
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Place the mixture in the fridge and allow it to set for about 3 hours (or overnight) until thickened and pudding-like.
2. Soak and Drain the Cashews:
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Soak the raw cashews in hot water for 1 hour. After soaking, drain the water.
3. Make the Lemon Cream Pudding Layer:
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Combine the soaked and drained cashews, oat milk, maple syrup, lemon juice, turmeric, and lemon extract (or minced fermented lemon rind) in a blender.
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Blend on high until the mixture is smooth and silky.
4. Assemble the Pudding:
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Evenly divide the chia pudding mixture into 4 small jars or serving glasses.
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Pour the lemon cream pudding layer on top of the chia pudding layer in each jar.
5. Chill and Set:
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Place the jars in the fridge to set for about 3 hours before serving.
6. Serve:
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Top with fresh fruit or any desired toppings like granola, coconut flakes, or a drizzle of maple syrup.
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Serve and enjoy!
Notes:
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Milk Alternatives: You can use any type of milk (almond, coconut, soy, etc.) in this recipe.
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Fermented Lemon Rind: For a more authentic lemon flavor, you can use fermented lemon rind (1 tsp of minced rind). If you don’t have fermented lemon rind, lemon extract works perfectly.
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Probiotics: Add 1 to 2 tablespoons of Greek yogurt to the lemon cream pudding layer before blending to boost the probiotic content.
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Turmeric: Adjust the amount of turmeric depending on your preference for color and flavor.
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Storage: Store in the fridge in an airtight container for up to 5 days.
Why This Recipe Is Perfect:
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No-Bake & Quick: You can have this creamy, lemony treat in just 30 minutes of prep, and it requires no baking!
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Gut-Healthy: With chia seeds and cashews, this pudding is full of healthy fats, fiber, and protein.
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Vegan & Paleo-Friendly: This recipe is suitable for a variety of dietary needs, making it great for everyone to enjoy.
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Refreshing: The tartness of lemon combined with the smooth creaminess makes it an ideal summer snack or light dessert.
Enjoy your Lemon Cream Chia Pudding—it’s a delightful, refreshing treat packed with nutrients
Print
Lemon Cream Chia Pudding with Oat Milk
- Total Time: 3 hours 30 minutes
- Yield: 4
- Diet: Vegan
Description
This Lemon Cream Chia Pudding is a refreshing, creamy, and nutritious treat! It combines a zesty chia pudding layer with a smooth, lemon-infused cream layer made from cashews. It’s a naturally vegan, gluten-free, and paleo-friendly recipe, perfect for a light dessert, snack, or even breakfast. Plus, it’s quick and easy to make—no baking required!
Ingredients
Chia Pudding Layer:
1/4 cup chia seeds
1 cup oat milk (or any milk of your choice)
Zest of 1 lemon
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon sea salt
Lemon Cream Pudding Layer:
1 cup raw cashews (soaked in hot water for 1 hour and drained)
1/2 cup oat milk (or any milk of your choice)
2 tablespoons maple syrup
2 tablespoons lemon juice
1/4 teaspoon turmeric (for color)
1/2 teaspoon lemon extract (or 1 tsp minced fermented lemon rind)
Instructions
-
Prepare the Chia Pudding Layer:
-
In a bowl, mix together the chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt.
-
Whisk the mixture for about 1 minute until everything is fully combined.
-
Place the mixture in the fridge and allow it to set for about 3 hours (or overnight) until thickened and pudding-like.
-
-
Soak and Drain the Cashews:
-
Soak the raw cashews in hot water for 1 hour. After soaking, drain the water.
-
-
Make the Lemon Cream Pudding Layer:
-
Combine the soaked and drained cashews, oat milk, maple syrup, lemon juice, turmeric, and lemon extract (or minced fermented lemon rind) in a blender.
-
Blend on high until the mixture is smooth and silky.
-
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Assemble the Pudding:
-
Evenly divide the chia pudding mixture into 4 small jars or serving glasses.
-
Pour the lemon cream pudding layer on top of the chia pudding layer in each jar.
-
-
Chill and Set:
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Place the jars in the fridge to set for about 3 hours before serving.
-
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Serve:
-
Top with fresh fruit or any desired toppings like granola, coconut flakes, or a drizzle of maple syrup.
-
Serve and enjoy!
-
Notes
- Milk Alternatives: You can use any type of milk (almond, coconut, soy, etc.) in this recipe.
- Fermented Lemon Rind: For a more authentic lemon flavor, you can use fermented lemon rind (1 tsp of minced rind). If you don’t have fermented lemon rind, lemon extract works perfectly.
- Probiotics: Add 1 to 2 tablespoons of Greek yogurt to the lemon cream pudding layer before blending to boost the probiotic content.
- Turmeric: Adjust the amount of turmeric depending on your preference for color and flavor.
- Storage: Store in the fridge in an airtight container for up to 5 days
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dessert / Snack
- Method: No-Bake
