Vegan Blueberry Chia Pudding – Diane’s Vegan Kitchen

This easy-to-make vegan blueberry chia pudding does double duty as both breakfast and dessert. It’s also a great afternoon snack. Made with blueberries, chia seeds, dates, nondairy milk and cashew cream, it’s a great way to start — or end — your day. This super easy recipe is vegan and gluten-free.

Blueberry and Cream Chia Pudding

Chia pudding is my breakfast of choice lately. I love that I can make it ahead of time, put it in the fridge and it’s ready in the morning. I usually top it with blueberries, as no prep work is required other than a good rinse. Basically, I don’t want to do any mixing or chopping in the morning. It’s too early to do any work!

i have accepted Simple. the whole. vegan By Melissa King years ago, but I still follow the Blueberry and Cream Chia Pudding recipe, because it’s a keeper.

what do you want

See recipe card for exact amounts

What are chia seeds?

Chia isn’t just for terra-cotta lamb! Those little seeds are powerhouses of nutrition!

Chia seeds are small black and white seeds Spanish sage, a flowering plant in the mint family found in central and southern Mexico. They can also come from stakeholders Dovetail sage Plant that is native to the southwestern United States and Mexico.

Chia seeds become gelatins when mixed with liquid. That gel can be used as an egg replacer, but it can also be the base of a delicious pudding. Because it is so nutritious, it has become a popular breakfast food. Since it is a pudding, it also makes for a healthy dessert option.

How to Make Blueberry Chia Pudding

This recipe couldn’t be easier to make!

• In a large bowl, you mix together all the ingredients except the blueberries. Make sure you stir very well, as the chia seeds clump together at the bottom of the bowl. Add the blueberries and stir to combine.
• Cover the bowl and refrigerate for 30 minutes to overnight to set.
• Add the blueberries when you are ready to serve your pudding.

Recipe notes

• If you want to make travel-sized portions, place each serving in an 8-ounce mason jar. Then you can just grab and go on those busy mornings.
• If you don’t like dates, use 2 teaspoons of maple syrup.
• To add some extra protein, mix in 1 tablespoon of hemp hearts.
• Cacao nibs or chocolate chips can also be added for a nice crunch. Use about 1 tbsp.
• Vanilla extract can be used instead of ground vanilla bean.

Serving your chia pudding

Chia pudding can be served for breakfast, an afternoon snack or even dessert.

Simple. the whole. vegan

The most common complaint I hear from my heath coaching clients is that it takes too long to cook. They are often inspired in the kitchen after a long day at work and they just want to get something on the table. Luckily, Melissa King is here to help with her cookbook Simple. the whole. vegan

Simple. the whole. 100 flavor-packed, no-stress recipes for the vegan busy family Geared toward families, but any busy person will benefit from it. Recipes take the guesswork out of meal preparation, ensuring that home-cooked, whole-food, plant-based meals are just minutes away. Most of these meals can be made in less time than take-out, and they’re so delicious you might forget they’re even good for you.

The book begins with a list of common whole foods vegan pantry items for those new to plant-based cooking. There is also a list of handy tools to have on hand Melissa shares tips on how to save time and money in the kitchen, and she also has some advice on how to handle picky eaters.

Simple. the whole. vegan recipe

Recipe in Simple. the whole. vegan Food is organized by need rather than type. That way, if you’re in a hurry, you can go straight to the quick chapter, where you’ll find quick meals that can be made in 30 minutes or less. Here you will find quick breakfasts, easy lunches, delicious dinners and even some quick snacks.

I’m a big fan of using a slow cooker, especially for those who work outside the home and come home late in the evening. Just pop everything in your crockpot before work, and you’ll have a hot meal waiting for you when you get home! You’ll find plenty of slow cooker recipes simple Chapter with breakfast, soups and stews.

I’m also an advocate of cooking once and eating two or three times. I like to make a big meal and have enough leftovers for another meal later in the week. You’ll find plenty of refrigerator-friendly foods go ahead Chapter.

If you have friends over, you can find something to please everyone entertainment Chapter. In the mood for a smoothie? You will find what you are looking for Pick-me-ups Chapter. Whether you want a delicious dressing for your salad or a jam for your toast, you’ll find these recipes and more. Make it yummy.

Simple. the whole. vegan This is the perfect book for those who lead busy lives, but want to make sure there’s still time for a healthy, home-cooked vegetarian meal on the table.

Easy to Blueberry and Cream Chia Pudding. the whole. vegan

Melissa King

If you’ve never had chia pudding, you just have to try it – it’s a perfect example of a whole food option that’s better than the boxed pudding we all grew up eating. You can use nondairy milk with whatever you have on hand—granola, berries, and more—to make whatever you like. Chia pudding is as easy to make as my overnight oats recipe; However, unlike overnight oats, it can be ready to eat in about half an hour. The instant stuff you find in the store promises about the same amount of pudding, but chia pudding is much healthier. Since I love mostly fruit, I had to make this blueberry and cream alternative for you. The richness of the basic cashew cream goes so well with the blueberries.

serving 4 serving

calories 151 kcal

Materials

1x2x3x

• 2 the cup almond milk (480 ml)
• ¼ the cup Chia seeds (40 grams)
• 3 table spoon Basic cashew cream Follow the recipe
• 1 teaspoon Ground vanilla beans
• 1 Medjugal date holes and cuts
• 1 the cup Fresh blueberries (150 grams)

instructions

• In a large bowl, mix together all the ingredients except the blueberries. Make sure you stir very well, as the chia seeds clump together at the bottom of the bowl. Add the blueberries and stir to combine.

• Cover and refrigerate for at least 30 minutes to set.

• If you want to make travel-sized portions, place each serving in an 8-ounce mason jar. Then you can just grab and go on those busy mornings.

Comment

variety
If you don’t like dates, use 2 teaspoons of maple syrup.
To add some extra protein, mix in 1 tablespoon of hemp hearts.
Cacao nibs or chocolate chips can also be added for a nice crunch. Use about 1 tbsp.
Recipe from Simple. the whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Reprinted by permission of The Experiment, publisher. Available wherever books are sold. theexperimentpublishing.com

Calories: 151kcal | Sugars: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fats: 4g | Monounsaturated fats: 3g | Trans fats: 0.01g | Sodium: 166mg | Potassium: 164mg | Fiber: 6g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 226mg | Iron: 1mg

Basic cashew cream

Melissa King

Cashews are so versatile: you can make cheese, cream, sour cream and salads out of them. They can be a bit pricey, so it helps to buy them from bulk bins and buy cashew pieces instead of whole ones. This basic cashew cream recipe allows you to go sweet or savory (see variations below for sweet and savory additions). I love adding it to soups and sometimes I even use it as a frosting. It’s an ingredient in other recipes in the book, so it’s worth a try.Makes 2 cups. A serving size is 2 tablespoons.

Q. Time 5 minutes

Time to soak cashews 8 hours

course spice

cuisine US

serving 32 serving

calories 34 kcal

Materials

1x2x3x

• 1½ the cup raw cashews Soaked in water overnight (210 gms).
• ½ the cup almond milk (120 ml)

instructions

• Drain and rinse the cashews and add to a high powered blender with the almond milk. Blend for 3 to 5 minutes. Make sure you stop several times to scrape down the sides. You may need to add a little more milk to reach your desired consistency.

• Keep this cashew cream in the fridge. I like to store mine in a small mason jar. It should last at least 2 weeks in the fridge.

Comment

variety
To make a delicious cashew cream, add 2 tablespoons of apple cider vinegar, 2 tablespoons of lemon juice and a pinch of salt.
To make a sweet cashew cream, add 2 tablespoons of maple syrup and 1 teaspoon of ground vanilla bean. This sweet cashew cream can also be added to coffee for a luxurious taste! I recommend adding 1 to 2 tsp.
Recipe from Simple. the whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Reprinted by permission of The Experiment, publisher. Available wherever books are sold. theexperimentpublishing.com

Calories: 34kcal | Sugars: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fats: 0.5g | Monounsaturated fats: 1g | Sodium: 6mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 0.4mg

More chia recipes included

Includes more recipes made with blueberries