Indulge in this Lemon Cream Chia Pudding, a vibrant and creamy treat that’s vegan, gluten-free, paleo-friendly, and perfect for gut health. This layered pudding delivers bliss with every spoonful. It’s easy to make, nourishing, and makes for an elegant yet simple breakfast or dessert.
Why You’ll Love It
With a tart lemon-chia base and luxuriously smooth cashew-cream topping, this pudding tastes like pie filling—without the guilt! It’s no-bake, gut-friendly, and adaptable for your dietary preferences.
Ingredients
Chia Pudding Layer
- ¼ cup chia seeds
- 1 cup oat milk (or any milk of choice)
- Zest of 1 lemon
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- ¼ teaspoon sea salt
Lemon Cream Pudding Layer
- 1 cup raw cashews (soaked for 1 hour in hot water and drained)
- ½ cup oat milk (or milk of choice)
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- ¼ teaspoon turmeric (for color)
- ½ teaspoon lemon extract
Instructions
- Prepare the chia layer: whisk together chia seeds, oat milk, lemon zest, maple syrup, vanilla, and sea salt until evenly combined.
- Chill: refrigerate for at least 3 hours or overnight until set.
- Soak cashews: soak for 1 hour in hot water (or overnight at room temperature), then drain.
- Blend the lemon cream: combine all lemon cream ingredients in a blender and blend until silky smooth.
- Layer in jars: divide chia pudding into 4 small jars (about 6 oz each), then top with the lemon cream.
- Chill again: refrigerate for another 3 hours before serving.
- Garnish (optional): top with fresh fruit or berries and enjoy!
Tips & Variations
- Milk swaps: substitute oat milk with soy, coconut, almond, hemp, or dairy milk for a different flavor profile.
- Fermented lemon twist: for a tangier flavor, use finely minced fermented lemon rind instead of fresh zest or extract.
- Probiotic boost: stir 1–2 tablespoons of Greek yogurt into the lemon cream before blending.
- Turmeric adjustment: adjust turmeric for color preference—use less for a lighter tone.
- Make-ahead friendly: stores well in the fridge for up to 5 days in a sealed container.
Health Benefits Highlight
Chia seeds are rich in fiber, omega-3 fatty acids, and plant-based protein—great for digestion, heart health, and sustained energy. Cashews offer creaminess along with healthy fats and essential minerals. Lemon adds a punch of vitamin C and digestive support, making this recipe as functional as it is flavorful.
Final Thoughts
This Lemon Cream Chia Pudding is truly a standout—effortless yet decadent, refreshing yet wholesome. Whether you’re looking for a breakfast that feels indulgent or a light, vibrant dessert, it delivers every time. Plus, it’s endlessly adaptable and perfect for meal prep.
Make it your own by adjusting the layers, garnishing with your favorite fruits, or exploring citrus variations like lime or orange. It’s the kind of recipe that feels gourmet but fits easily into any routine