A creamy chia pudding paired with smooth cashew cream, naturally sweet and perfect for breakfast or dessert.

Yield: ~1.5 L (6 cups) | Prep: 15 min | Total: 15 min + chilling

Ingredients

Chia Pudding

• 7.5 dl (3.2 cups / 24 fl oz) soy milk
• 1.5 dl (⅔ cup / 5 tbsp + 1 tsp) chia seeds
• 0.5 tsp salt
• 0.5 dl (3 tbsp / 1.7 fl oz) honey
• 2 tbsp lemon juice

Cashew Cream

• 2 dl (¾ cup / 3.4 fl oz) cashew nuts
• 2 dl (¾ cup / 3.4 fl oz) water

Instructions

Cold Version

1. Combine soy milk, chia seeds, and salt in a container.
2. Stir thoroughly to mix.
3. Let sit for 5 minutes, then stir again to prevent clumping.
4. Repeat stirring once or twice more until the mixture thickens.
5. Refrigerate until ready to use.

Warm Version

1. Combine soy milk, chia seeds, and salt in a saucepan.
2. Heat over medium heat, stirring constantly until thickened.
3. Remove from heat and let cool slightly.

Cashew Cream

1. Place cashew nuts and water in a blender.
2. Blend until completely smooth and creamy.
3. Refrigerate until ready to use.

Assembly

1. In a bowl, combine the chia pudding with the cashew cream.
2. Add honey and lemon juice.
3. Stir until evenly mixed.
4. Serve immediately or chilled.

Tips & Variations

• For the warm version, heat the soy milk first, then add chia seeds and salt while stirring for a smoother texture.
• Serve with fresh fruit and berries for extra flavor and texture.
• For a savory variation, omit the honey, increase salt to taste, and add finely chopped onion or tofu.