Lemon Meringue Chia Pudding
I discovered chia seeds in 2011. I was looking for a new dessert to add to one of my menus for my "Wildflower Weekend" pop-up. I wanted to take it step further and make a cross between a yogurt and pudding. What would you call that? A yodding? A pugurt? I think it's all in how you say it. Just elongate the u sound and use a French accent. Puugurrrtt. See? Fancy.
NotesPro-Tip: Remember we eat with our eyes first, so here is a plating trick to help your cause. To plate your pudding, take a ripe melon and cut it in half. Spoon out the seeds and scoop the pudding into the middle. Serve cold with a spoon.
Preparation Time5 min
Preparation Time - Text5 minutes plus 2 days
Total Timea day or more
Make Ahead RecipeYes
One Pot MealYes
OccasionCooking for a date
Recipe Coursedessert, snack
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, crunchy, nutty, sweet
Type of Dishdessert, pudding
- 1 cup almond milk
- 1 cup raw cashews, soaked in water overnight and drained
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons agave nectar
- Pinch of salt
- 3 tablespoons chia seeds
- 1 ripe melon (for plating, optional)
Combine all of the ingredients except the chia seeds (and melon) in a blender. Blend the mixture on the high setting until smooth. Taste and adjust lemon or sweetener to your liking.
Whisk the chia seeds into the mixture (make sure they don't clump up). Pour the mixture into a glass jar. Cover with a lid and refrigerate overnight, or at least 2 to 10 hours to allow the chia to form the pudding.
2014 Ayinde Howell