Chia Breakfast Pudding | Whole30, Vegan
Photo and recipe development by Sara Willis of Nourished Ways.
A hearty chia pudding recipe that's so delicious we didn't even need to add sweetener! It's a great addition to a plant-based or vegan meal plan, plus it's suitable for the new Plant-Based Whole30 Protocol.
1.5 C DIY Cashewmilk
4 Tbsp chia seeds
4 Tbsp golden raisins
1 tsp vanilla extract
1/2 tsp cinnamon
pinch of salt
Fresh blueberries and raspberries
Optional toppings and add-ins
In a 16oz jar, mix 1 cup of the Cashewmilk with the chia, raisins, vanilla, cinnamon and salt. Mix thoroughly with a spoon until all ingredients are wet.
Put the lid on the jar and shake it for one minute. Let stand on the counter for 10 minutes, shaking from time to time or opening and stirring with a spoon. The goal here is to keep the chia seeds from clumping together.
After 10 minutes, remove the lid and pour in the remaining half cup of Cashewmilk. Stir with a spoon until thoroughly mixed in. Let stand in the refrigerator for one hour until thoroughly hydrated.
When preparing a serving of the pudding, top with any of the optional toppings.
Tip: The DIY nut milk can be made with any Artisana nut butter. We have recipe tested this recipe with almond butter and walnut butter, and both work equally as well as cashew butter, with slightly different flavor / texture profiles.