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)

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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.
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:
- Place the jars in the fridge to set for about 3 hours before serving.
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