Make your own cashew cream for this blueberries and cream chia pudding. The recipe is simple and doesn't take too much effort to make the night before.
Ingredients
For the blueberry chia pudding
- 2 cups (480 ml) almond milk
- ¼ cup (40 g) chia seeds
- 3 tablespoons basic cashew cream see below
- 1 teaspoon ground vanilla beans
- 1 Medjool date pitted and chopped
- 1 cup (150 g) fresh blueberries
For the basic cashew cream
- 1½ cups (210 g) raw cashews, soaked in water overnight
- ½ cup (120 ml) almond milk
Instructions
For the blueberry chia pudding
- In a large bowl, mix all the ingredients except the blueberries together. Make sure you stir very well, because the chia seeds tend to clump together at the bottom of the bowl. Add the blueberries and stir to incorporate.
- Cover and place in the fridge for at least 30 minutes to set.
- If you want to make travel-size portions, put each serving in an 8-ounce mason jar. Then you can just grab and go on those busy mornings.
For the basic cashew cream
- Drain and rinse the cashews and add them to a high-power blender with the almond milk. Blend for 3 to 5 minutes. Make sure you stop several times to scrape down the sides. You may need to add a little more milk to reach your desired consistency.
- Keep this cashew cream in the fridge. I like to store mine in a small mason jar. It should last at least 2 weeks in the fridge.
Variations for the chia pudding
- If you don’t like dates, use 2 teaspoons maple syrup.
- To add some extra protein, mix in 1 tablespoon hemp
- Cacao nibs or chocolate chips could also be added for a nice Use about 1 tablespoon.
Variations for the basic cashew cream
- To make a savory cashew cream, add 2 tablespoons apple cider vinegar, 2 tablespoons lemon juice, and a pinch of salt.
- To make a sweet cashew cream, add 2 tablespoons maple syrup and 1 teaspoon ground vanilla beans. This sweet cashew cream can also be put in coffee for a luxurious taste! I suggest adding 1 to 2 teaspoons.