Lemon Cream Chia Pudding with Oat Milk Recipe

Introduction

This Lemon Cream Chia Pudding with Oat Milk is a refreshing and creamy treat perfect for breakfast or a healthy dessert. The zesty lemon flavor pairs beautifully with the smooth cashew cream, creating a delightful texture contrast that’s both satisfying and nourishing.

Ingredients

• Chia Pudding Layer:
• 1/4 cup chia seeds
• 1 cup oat milk
• 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 for one hour in hot water and drained)
• 1/2 cup oat milk
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 1/4 teaspoon turmeric (for color)
• 1/2 teaspoon lemon extract

Instructions

1. Step 1: In a bowl, whisk together the chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt for about one minute until well combined.
2. Step 2: Refrigerate the chia mixture for about 3 hours or overnight to allow it to set and thicken.
3. Step 3: While the chia pudding sets, soak the cashews in hot water for one hour, then drain them thoroughly.
4. Step 4: In a blender, combine the soaked cashews, oat milk, maple syrup, lemon juice, turmeric, and lemon extract. Blend on high until smooth and silky.
5. Step 5: Divide the chia pudding evenly into four small jars or serving glasses.
6. Step 6: Pour the lemon cream pudding layer over the chia pudding in each jar.
7. Step 7: Refrigerate the layered puddings for at least 3 hours before serving to let the flavors meld and the cream layer set.
8. Step 8: Optionally, top with fresh fruit before enjoying your creamy, lemony pudding.

Tips & Variations

• For a nuttier flavor, toast the cashews lightly before soaking.
• Swap maple syrup for honey if you prefer a different sweetness profile.
• Add a pinch of ginger or cardamom to the lemon cream for a warm spice twist.
• If you don’t have lemon extract, increase the fresh lemon juice slightly to boost the citrus flavor.

Storage

Store the pudding jars covered in the refrigerator for up to 3 days. Stir gently before serving if the layers have separated slightly. This pudding is best enjoyed chilled but can be allowed to sit at room temperature for 10 minutes before eating for a creamier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different milk instead of oat milk?

Yes, you can substitute oat milk with almond, soy, or any other plant-based milk you prefer. Just keep in mind that the flavor and texture might vary slightly.

Do the cashews need to be soaked?

Soaking the cashews softens them, which is essential for achieving a smooth and creamy lemon cream layer. You can soak them overnight in room temperature water or for one hour in hot water for convenience.

Lemon Cream Chia Pudding with Oat Milk Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

A refreshing and wholesome Lemon Cream Chia Pudding made with oat milk and layered with a silky lemon-flavored cashew cream. This vegan and gluten-free dessert or breakfast option is naturally sweetened with maple syrup and packed with nutritious chia seeds and cashews for a creamy, tangy treat.

• Author: Emma
• Prep Time: 15 minutes (plus 1 hour soaking cashews)
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including chilling and soaking time)
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chia Pudding Layer

• 1/4 Cup Chia Seeds
• 1 Cup Oat Milk
• 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 for one hour in hot water and drained)
• 1/2 Cup Oat Milk
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Lemon Juice
• 1/4 Teaspoon Turmeric (for color)
• 1/2 Teaspoon Lemon Extract

Instructions

1. Mix Chia Pudding: Combine chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt in a bowl. Whisk vigorously for about a minute until evenly combined.
2. Set Chia Pudding: Place the mixture in the refrigerator and allow it to set for at least 3 hours or overnight to thicken to pudding consistency.
3. Soak Cashews: Soak raw cashews in boiling water for 1 hour (or overnight in room temperature water), then drain thoroughly.
4. Prepare Lemon Cream: Add soaked cashews, oat milk, maple syrup, lemon juice, turmeric, and lemon extract to a blender. Blend on high speed until the mixture is silky smooth and creamy.
5. Assemble Puddings: Divide the set chia pudding evenly into 4 small jars or serving containers.
6. Add Lemon Cream: Carefully pour the lemon cream pudding layer over the chia pudding layer in each jar, creating a distinct layered effect.
7. Chill: Refrigerate the jars for an additional 3 hours to allow the lemon cream layer to set and flavors to meld.
8. Serve: Optionally top with fresh fruit of your choice before serving and enjoy this refreshing, creamy chia pudding dessert or breakfast.

Notes

• Soaking cashews softens them and is essential for creating a creamy, smooth lemon cream layer.
• Chia pudding needs adequate time to set; do not rush this step to ensure optimal texture.
• Turmeric is used only for coloring and adds a subtle earthiness; adjust quantity as desired.
• Maple syrup provides natural sweetness; you may adjust to taste or substitute with agave syrup if preferred.
• This recipe is vegan, gluten-free, and dairy-free, suitable for many dietary preferences.

Keywords: chia pudding, lemon cream, oat milk, vegan dessert, gluten-free, healthy snack, dairy-free, cashew cream, layered pudding, natural sweetener