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Lemon Meringue Chia Pudding

Cookbook

The Lusty Vegan

Published by Vegan Heritage Press, LLC

This image courtesy of Geoff Souder

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.

Serves2

Preparation Time5 min

Preparation Time - Text5 minutes plus 2 days

CostInexpensive

Easy

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

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

Mealbreakfast, snack

Taste and Texturecreamy, crunchy, nutty, sweet

Type of Dishdessert, pudding

Ingredients

  • 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)

Instructions

  1. 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.

  2. 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.

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