Lemon Cream Chia Pudding with Oat Milk Recipe
A refreshing and creamy layered Lemon Cream Chia Pudding made with oat milk and natural sweeteners. This vegan and gluten-free dessert features a zesty chia seed pudding base combined with a smooth lemon cashew cream topping, perfect for a healthy breakfast or light dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Chia Pudding Layer
- 1/4 Cup Chia Seeds
- 1 Cup Oat Milk
- Zest of 1 Lemon
- 2 Tablespoons Maple Syrup
- 1/4 Teaspoon Vanilla Extract
- 1/4 Teaspoon Sea Salt
Lemon Cream Pudding Layer
- 1 Cup Raw Cashews (soaked for one hour in hot water and drained)
- 1/2 Cup Oat Milk
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Lemon Juice
- 1/4 Teaspoon Turmeric (for color)
- 1/2 Teaspoon Lemon Extract
Instructions
- Prepare Chia Pudding: In a bowl, mix the chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt. Whisk vigorously for about a minute until thoroughly combined.
- Set Chia Mixture: Transfer the chia pudding mixture to the refrigerator and allow it to set for about 3 hours or overnight until it thickens into a gel-like consistency.
- Soak Cashews: Soak the raw cashews in boiling water for one hour or overnight in room temperature water. After soaking, drain the cashews well.
- Blend Lemon Cream: Combine the soaked cashews, oat milk, maple syrup, lemon juice, turmeric, and lemon extract in a blender. Blend on high speed until the mixture is smooth, creamy, and evenly combined.
- Layer Chia Pudding: Divide the set chia pudding evenly into 4 small jars or serving dishes as the base layer.
- Add Lemon Cream: Pour the blended lemon cream pudding evenly on top of each chia pudding layer, creating a distinct layered effect.
- Chill for Final Setting: Place the jars back into the refrigerator for approximately 3 hours to allow the lemon cream layer to set and meld flavors.
- Serve: Optionally top with fresh fruit before enjoying this vibrant and healthy dessert.
Notes
- Soaking cashews overnight yields a creamier texture but soaking in hot water for one hour is a faster alternative.
- The turmeric is added solely for color and imparts a mild earthiness; it can be omitted if desired.
- Maple syrup can be substituted with agave syrup or honey if not strictly vegan.
- For best texture, make sure the chia seeds are well hydrated and the lemon cream is silky smooth.
- This pudding keeps well refrigerated for up to 3 days, making it an excellent make-ahead recipe.
Keywords: chia pudding, lemon dessert, oat milk pudding, vegan dessert, gluten free dessert, healthy pudding, layered pudding, cashew cream, lemon cream pudding
