Creamy Lemon Chia Pudding
If you’re looking for a fresh and light chia pudding that is vibrant and creamy then this Lemon Chia Pudding recipe is for you! It’s made with layers of lemon chia pudding and topped with lemon cream for a healthy breakfast, snack or treat.
Vegan Lemon Chia Pudding
I don’t think there’s anything better than lemony treats during the summertime. From lemon bliss balls to lemon donuts to lemon bars, lemon is an ingredient that can be enjoyed in so many different sweet treats!
And today lemon is the star of the show in this light and creamy Lemon Chia Pudding!
Not only is the chia pudding infused with lemon flavour, but it’s also topped with a fluffy lemon cream. When you dip your spoon into this chia pudding you end up with the perfect lemon bite!
Why you’ll love this recipe
- Can be enjoyed for breakfast, snacks or dessert. While this chia pudding definitely tastes decadent like a dessert, it can also be enjoyed as a healthy breakfast or a snack and is packed with good-for-you ingredients.
- High in fibre and protein. Each serving of this chia pudding is packed with 7 grams of fibre and 6 grams of protein for a treat that will keep you feeling your best.
- No bake. One of the best parts about making chia pudding is that it’s easy to make and requires no baking. Just mix it up and pop it in the fridge, that’s it!
Ingredients you’ll need
- Chia seeds: you can use white or black chia seeds in this recipe. These are both the same, just a different colour.
- Coconut milk: make sure to use full-fat coconut milk from a can. This is especially important for the lemon cream layer to make a thick lemon cream.
- Almond milk: I use half coconut milk and half almond milk for the chia seed pudding, but you can use any plant-based milk you like.
- Maple syrup: to sweeten. You can substitute with any other sticky sweetener you love.
- Vanilla extract: to flavour the chia pudding. Make sure to use real vanilla extract for the best taste.
- Lemon: this recipe uses both the juice and the zest of the lemons for maximum lemon flavour!
- Cashews: make sure to use raw unsalted cashews. This is what will create the bases of the lemon cream.
- Turmeric: this is optional, but can be used to give a yellow colour to the lemon cream.
How to make lemon chia pudding
Add the chia seed seeds to a mixing bowl. Then mix together the coconut milk, almond milk, lemon juice, lemon zest, vanilla extract and maple syrup.
Pour the liquid into the bowl of chia seeds and whisk together for a couple of minutes until the mixture thickens. Then place the bowl in the fridge to set for 30 minutes while you prepare the lemon cream.
To make the lemon cream, add the cashews, coconut milk, maple syrup, lemon juice, lemon zest and turmeric to blender and blend until smooth and creamy.
Tip: make sure to soak the cashews in a bowl of hot water for one hour before blending. This will soften the cashews and make them blend up into a smooth cream.
Divide the chia pudding between 2-4 small cups or jars and top with the lemon cream. Place the jars in the fridge for 2 hours to set.
How to store
Store the Lemon Chia Pudding in sealed jars in the fridge for up to 5 days. The chia pudding must be stored in the fridge. I wouldn’t recommend freezing this recipe.
Expert tips for making Lemon Chia Pudding
- Use at least half full-fat coconut milk to make the pudding. Full-fat coconut milk will give the chia pudding a rich and creamy texture. I use half coconut milk and half almond milk so the chia pudding is creamy, but still lighter and fewer calories than using all coconut milk.
- Whisk the chia pudding together before refrigerating. One mistake people often make when making chia pudding is not whisking the chia seeds with the milk in the bowl for a couple of minutes before placing the bowl in the fridge. You should whisk it together until you notice the mixture starts to thicken slightly.
- Soak the cashews for easier blending. You can soak the cashews in a bowl of water overnight, or just soak them in hot water for about an hour before making the recipe. This will soften the cashews so they are easier to blend and won’t be grainy.
More chia pudding recipes you’ll love
- Chocolate Chia Pudding
- Pumpkin Spice Latte Chia Pudding
- Blueberry Chia Pudding
- Mango Chia Pudding
- Key Lime Pie Chia Pudding
If you tried this Lemon Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousnessPrint
Creamy Lemon Chia Pudding
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2–4 servings 1x
- Category: Dessert
- Method: Mix
- Cuisine: American
- Diet: Vegan
Lemon chia pudding that is topped with a lemon creamy for the ultimate lemony-chia experience!
- 1/4 cup chia seeds
- 1/2 cup coconut milk
- 1/2 cup almond milk
- 1–2 tbsp maple syrup (depending on how sweet you want it)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- zest of 1 lemon
- 1/2 cup raw cashews, soaked in hot water for 1 hour then drained
- 6 tbsp full-fat coconut milk (from a can)
- 2 tbsp maple syrup
- 1/4 cup lemon juice
- zest of 1 lemon
- 1/4 tsp turmeric (optional, for colour)
- Whisk the chia seeds, coconut milk, almond milk, maple syrup, vanilla extract, lemon juice, and lemon together in a bowl.
- Keep whisking for 1-2 minutes until the mixture begins to thicken, then place the bowl in the fridge for 30 minutes to set.
- To make the lemon cream, add the cashews, coconut milk, maple syrup, lemon juice, lemon zest and turmeric to a high-speed blender and blend until smooth and creamy.
- Divide the chia pudding between 2-4 small cups or jars, then add the lemon cream on top.
- Place in the fridge to set for at least 2 hours.
Store the chia pudding in sealed jars in the fridge for up to 5 days.
- Serving Size: 1/4 of the recipe
- Calories: 250
- Sugar: 14g
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
Keywords: lemon chia pudding, chia pudding with lemon
Absolutely fabulous! Love the intense lemony flavour of the cashew cream sauce. Thanks for sharing this delightful recipe!
Glad you enjoyed the recipe! 🙂
This is absolutely delicious!! Love the lemony flavour of the cashew cream sauce. Thanks for sharing this great recipe!
You’re so welcome Jennifer! 😀
Loved this recipe! My cashews came out grainy after soaking in warm water but could be my blender. Next time will try soaking overnight. Flavor was fantastic
I loved this recipe! I made some changes along the way. I didn’t have coconut mile so I used all soy milk and added some coconut extract. For the cream, I added some extra turmeric. I also used monk fruit, too. This is a keeper!
So glad you enjoyed it Maureen!