Chia Pudding with Almond Milk

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!

🥣 Recipe

Chia Pudding with Almond Milk

Makes about 3 cups of pudding (4 servings).

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4

Calories: 277kcal

Author: Andréa

Cook ModePrevent your screen from going dark

Ingredients

• ¼ cup raw cashews soaked in filtered water for 4 hours OR 2 tablespoons of cashew or almond butter
• 2 ½ - 3 cups filtered water
• 1 teaspoon alcohol-free vanilla extract
• ¼ teaspoon ground cinnamon
• a pinch of sea salt
• ½ cup natural vanilla whey protein 45g
• ⅔ cup chia seeds 128g

Instructions

• 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!

Notes

A note about substitutions: You can substitute vanilla casein protein powder for the whey, but you may need a little more water. I would not use vegan protein powders in this recipe because they would give a chalky consistency to the pudding. If you want to make the recipe nut-free, you can use 2 tablespoons coconut butter to make the nut milk.

Nutrition

Serving: 1g | Calories: 277kcal | Carbohydrates: 17g | Protein: 18g | Fat: 15g | Fiber: 14g | Sugar: 2g

Tried this recipe?Mention and tag us! @proteincakery