This strawberry cheesecake chia pudding combines a creamy cashew base, chia seeds, and strawberry compote for a simple make-ahead vegan breakfast. The chia seeds add fiber and texture, while the biscuit topping gives it the flavor of cheesecake without the baking.
Ingredients
- 40 g soaked cashews soaked in water 2-4 hours
- 180 ml coconut milk
- 3 tbsp chia seeds
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- Strawberry compote make or buy
- Crushed digestives to serve
Instructions
- Blend soaked cashews and plant milk until smooth and creamy.
- Stir in chia seeds, maple syrup, lemon juice and vanilla extract.
- Cover and refrigerate overnight.
- Top with strawberry compote and crushed digestives before serving.