How long does lemon meringue chia pudding [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make lemon meringue chia pudding [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is lemon meringue chia pudding [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does lemon meringue chia pudding [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is lemon meringue chia pudding [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

24.7K Views 12 years ago

Lemon Meringue Chia Pudding
[Vegan]

AH By: Ayinde Howell

Author Bio

Ayindè Howell is a restaurant-trained vegan chef of over 20 years and a lifelong vegan.... Read More

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Lemon Meringue Chia Pudding [Vegan]

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Vegan

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?... Read More

Ingredients You Need for Lemon Meringue Chia Pudding [Vegan]

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)

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How to Prepare Lemon Meringue Chia Pudding [Vegan]

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.

Notes

Pro-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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.