¼ cup chia seeds
1 cup cashews
2 cups water
pinch of salt
1 tbsp. raw honey or agave nectar
1. Prepare the cashew milk: Put 1 cup cashews, 2 cups water, a pinch of salt, and 1 tablespoon of natural sweetener of your choice. Raw honey or agave nectar are my favorites.
2. Blend ingredients on high for about 90 seconds.
3. Strain the mixture through a nut milk bag or a strainer. This recipe yields two cups of milk and will last in the fridge for four days.
4. Put the seeds in a bowl and stir in 1 cup of milk.
5. Whisk together with until the seeds are well incorporated – about 10 minutes. The pudding will get clumpy if you don’t keep stirring. You’ll know it’s ready when it sets and gets a pudding-like texture.
6. Add the toppings of our choice – chopped apples, pitted cherries, chopped pecans, currants, or raisins are all great options.
You can experiment with the consistency by adding more chia seeds or more milk, but the general ratio is 4:1 (milk: chia)
You can substitute the cashew milk for almond milk
To save time, make a bigger batch and save it in the refrigerator for 4 days
For a sweeter pudding stir in ½ teaspoon vanilla, ¼ teaspoon cinnamon, and 1 teaspoon maple syrup
Total fat: 11.39g
Total dietary fiber: 12.24g
Total sugars: 6.53g