one green planet
one green planet

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? I think it’s all in how you say it. Just elongate the u sound and use a French accent. Puugurrrtt. See? Fancy.

Lemon Meringue Chia Pudding [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

482

Serves

2

Cooking Time

5

Ingredients

  • 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)
   

Preparation

  1. 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.
  2.  Whisk the chia seeds into the mixture (make sure they don’t clump up).
  3.   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

Per Serving: Calories: 482 | Carbs: 47 g | Fat: 31 g | Protein: 13 g | Sodium: 205 mg | Sugar: 26 G Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Ayinde Howell

See My Recipes

Ayindè Howell is a restaurant-trained vegan chef of over 20 years and a lifelong vegan. He is the owner, executive chef, and lead innovator of the company iEatGrass. He was the Executive Chef of the Jivamuktea Café, bringing his talents to his favorite yoga center and Organic vegan café. Ayinde is well versed in vegan fare ranging from soul food to vegan macrobiotic, ayurvedic, raw, international street food, and New American.

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