Lemon Cream Chia Pudding with Oat Milk Recipe
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.
- 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
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
- 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.
- 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.
- Soak Cashews: Soak raw cashews in boiling water for 1 hour (or overnight in room temperature water), then drain thoroughly.
- 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.
- Assemble Puddings: Divide the set chia pudding evenly into 4 small jars or serving containers.
- Add Lemon Cream: Carefully pour the lemon cream pudding layer over the chia pudding layer in each jar, creating a distinct layered effect.
- Chill: Refrigerate the jars for an additional 3 hours to allow the lemon cream layer to set and flavors to meld.
- 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
