Ingredients You Need for Creamy Matcha Chia Pudding [Vegan]
How to Prepare Creamy Matcha Chia Pudding [Vegan]
- Put all the ingredients except the chia seeds in the bowl of your small blender or NutriBullet. Whiz/blend until green, smooth and creamy (takes less than a minute).
- In a medium-sized bowl, add the chia seeds. Pour the green liquid over the seeds and hand whisk to blend. Place in the refrigerator for 15 minutes to thicken (10 minutes if your almond milk was already chilled).
- Remove from fridge and hand whisk again to re-distribute the chia seeds. This second stir is important as it allows the seeds to be well dispersed and remain un-clumped.
- Pour equally into 3 or 4 ramekins. Cover with lids or foil and refrigerate for at least 2 hours or longer or even overnight. Some prefer the chia pudding the next day.
- Top with fresh chopped fruit, granola, nuts, vegan whipped cream or vegan yogurt of choice or a combination of these. Keep stored in the sealed or covered ramekins in the fridge. They will keep for 3-4 days.
- Enjoy!
Notes
* Note: A quick and easy way to soften the cashews is to measure 1/4 cup (40 gr) of raw cashews, put them into a small microwaveable bowl and cover them with tap water. Put a lid on and microwave on high for 2 minutes. Remove when done, then with a sieve drain and discard the hot water. With sieve kept under, rinse the cashews under cold running tap water to cool them. Proceed with recipe.
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