Ingredients

3/4 cup raw cashews, soaked
2 cups water
1 tbsp maple syrup
1/2-1 tsp pure vanilla
pinch (~1/8 tsp) salt
5 tbsp ground chia seeds

Method

1. Add everything except for the chia seeds to a blender and blend until smooth.
2. Pour into a storage container and add in chia seeds, stirring to combine.
3. Leave for 5 minutes, mix, and then leave in the fridge for at least 1 hour to firm up.

Notes:

1. Use as a substitute for yogurt in smoothies, breakfast parfaits and fruit bottom yogurt cups.
2. I like using white ground chia seeds so that the chia doesn’t show as much in the pudding. You can also purchase ground chia that contains probiotics – this makes the chia pudding an even closer substitute for your morning yogurt.
3. Ground chia seeds are definitely my preference to full chia seeds, as the full ones get mucusy and the pudding resembles more of the inside of a tomato than a smooth pudding.