This recipe for chia pudding with almond milk was inspired by a traditional raw vegan chia pudding. I've been making the Plain and Chocolate Chia Puddings from Living on Raw Food for a few years now, and I thought it was time to add some protein!
If you've never had a chia pudding before, it has a similar texture to rice pudding. Chia seeds absorb whatever liquid they are in, and give it a thicker consistency.
The sweetness of this pudding comes from vanilla whey protein, and no other sweetener is necessary. With the cinnamon and vanilla extract, it's delicious!
For a truly decadent treat, try topping the chia protein pudding with figs and strawberry purée! Simply defrost some frozen strawberries, and either mash them with a fork or pulse them a few times in a food processor. Pour over chia protein pudding topped with chopped figs. One of my favorites!
- Put chia seeds in a bowl or food storage container (at least 1 quart in capacity).
- If using soaked raw cashews, drain and rinse them. Then put in blender. Otherwise put cashew or almond butter into the blender.
- Add filtered water so it reaches the 24oz mark. (This will make 3 cups of unsweetened nut milk.)
- Blend until combined.
- Add in vanilla, cinnamon, salt, and whey powder. Blend until combined.
- Pour mixture over chia seeds, and stir.
- Let pudding sit at room temperature or in the refrigerator for 20-30 minutes. If you can, stir every 10 minutes (this helps avoid clumps of chia seeds).
- Refrigerate and enjoy!