Description
A bright, silky layered breakfast or dessert that balances tangy citrus with creamy, nutty richness.
Ingredients
- 1/4 cup chia seeds
- 1 cup oat milk (unsweetened or lightly sweetened)
- Zest of 1 lemon
- 2 tablespoons maple syrup (or honey/agave)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup raw cashews (soaked for 1 hour in hot water or overnight)
- 1/2 cup oat milk
- 2 tablespoons maple syrup
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon turmeric (optional)
- 1/2 teaspoon lemon extract (optional)
Instructions
- Whisk together chia seeds, oat milk, lemon zest, maple syrup, vanilla, and salt.
- Chill the mixture for at least 3 hours or overnight.
- Soak cashews in boiling water for 1 hour or overnight in room temperature water.
- Blend drained cashews with oat milk, maple syrup, lemon juice, turmeric, and lemon extract until smooth.
- Assemble by dividing chia pudding into jars, layering with cashew cream.
- Chill for at least 3 hours to meld flavors.
- Serve with fresh fruit or crunchy toppings.
Notes
For a nut-free version, replace cashews with silken tofu and coconut cream. Adjust sweetness as desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Vegan