Lemon Chia Seed Pudding With Almond Milk

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Looking for a delicious and healthy treat? You’re in for a treat with vegan lemon chia seed pudding made with almond milk. This recipe is not only tasty but also super easy to whip up, making it a go-to for busy mornings or a quick snack.

With just a handful of ingredients, you’re on your way to enjoying a guilt-free dessert that satisfies your sweet cravings. Whether you’re vegan or just looking for a new recipe to try, this pudding is sure to become a favorite.

Tool Requirements

For making vegan lemon chia seed pudding with almond milk, you don’t need fancy equipment. A basic kitchen setup will do just fine. Start with a mixing bowl. You’ll need it to combine your ingredients and let the chia seeds soak.

A whisk or a spoon is key for stirring. It helps mix everything well without leaving clumps. You might find using a whisk a bit quicker, but a regular spoon works, too.

Grab a measuring cup and spoons. Accurate measurements are important to get the right consistency and flavor.

You’ll also need containers or jars. These are used to store your pudding in the fridge while it sets. You can use any airtight containers you have.

Lastly, a refrigerator is essential. The pudding needs time to chill and thicken. This makes the texture smooth and creamy. Simply add your mix to the fridge and wait. That’s all you need!

Preparing The Ingredients

First, gather your ingredients. You will need chia seeds, almond milk, maple syrup, and a lemon.

Start with chia seeds. They soak up liquid and give your pudding a nice texture. Measure out 3 tablespoons.

Next, grab your almond milk. You’ll need about 1 cup. Make sure it’s unsweetened to keep the pudding healthy.

Now, bring out the lemon. You’ll be using both the juice and the zest. Zest the lemon first, then squeeze it to get the juice.

Maple syrup is next. This sweetener adds a rich flavor without using processed sugar. You need 1 to 2 tablespoons. Adjust based on how sweet you like it.

Finally, keep some extra stuff on hand if you want to spice things up. You could use vanilla extract or maybe some cinnamon. Even a little pinch can make a big difference.

Now, you’ve got everything ready to make your vegan lemon chia seed pudding!

Serving Suggestions

• You can enjoy your vegan lemon chia seed pudding in different ways. Try adding fresh fruit like berries, kiwi, or banana slices on top. These add sweetness and a splash of color.
• For a bit of crunch, sprinkle some granola or chopped nuts on your pudding. Almonds, walnuts, or pecans work well.
• Consider layering the pudding with coconut yogurt in a glass for a simple parfait. This looks fancy and tastes delicious.
• Want to make it more special? Add a drizzle of maple syrup or a small dollop of almond butter.
• Serve it cold in small bowls or jars. They’re easy to grab as a snack or quick breakfast. With these ideas, you’re all set to enjoy your pudding in a fun and tasty way!

Storage Tips

• If you want your vegan lemon chia seed pudding to stay fresh, use an airtight container. It’ll help keep out any funky fridge smells and maintain that fresh taste.
• Store your pudding in the fridge. This pudding likes it cool, so keeping it in the fridge will make sure it stays tasty.
• When you’re ready to eat, give it a good stir. Sometimes the chia seeds can settle a bit, but a quick mix will restore that creamy texture.
• Make sure the container is clean before refilling with new pudding. Mixing old and new pudding can affect the taste and texture, so always start fresh!
• If you’ve got leftovers and you aren’t sure when you made them, give it a sniff. If it smells off, it’s safest to toss it and make a new batch. Fresh is best!

Lemon Chia Seed Pudding With Almond Milk

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Prep Time 10 minutes mins

Resting time 4 hours hrs

Course Breakfast, Dessert

Cuisine American

Servings 2 servings

Calories 170 kcal

Ingredients

  

1x2x3x

• 3 tablespoons of chia seeds
• 1 cup of unsweetened almond milk
• Zest of 1 lemon
• Juice of 1 lemon
• 1 to 2 tablespoons of maple syrup

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Instructions

 

• Combine 3 tablespoons chia seeds, 1 cup almond milk, zest and juice of 1 lemon, and 1 to 2 tablespoons maple syrup in a bowl.
• Mix thoroughly until well combined.
• Transfer to a container with a lid and seal tightly.
• Refrigerate for at least four hours or overnight.
• Ready to serve.

Nutrition

Calories: 170kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.