Description
This tangy, creamy vegan lemon chia seed pudding has all the yummy flavors of lemon meringue pie! And it’s perfect for make-ahead meal prep.
Ingredients
Units
Scale
FOR THE CHIA SEED PUDDING:
- 2 cups unsweetened almond milk (or plant milk of your choice)
- 1/2 cup chia seeds
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- a pinch of kosher salt
FOR THE LEMON CURD:
- 1 cup unsweetened almond milk (or coconut milk)
- 6 tablespoons maple syrup
- 2 teaspoons lemon zest (about 1 lemon)
- 4 tablespoons corn starch
- 2/3 cup fresh lemon juice (about 3 lemons)
OPTIONAL TOPPING IDEAS:
- Coconut whipped cream (see recipe in notes), fresh berries, hemp hearts, and/or granola.
Instructions
- MAKE THE CHIA SEED PUDDING BASE: Start off by making the vanilla chia seed pudding base by combining the chia seeds, plant milk, maple syrup, and vanilla extract in a bowl. Stir and then chill for at least an hour or overnight.
- COOK THE LEMON CURD: Next, make the lemon curd. Start by whisking the cornstarch and lemon juice together in a small bowl. Set aside. Warm the almond milk, maple syrup, and lemon zest to a saucepan over medium heat. Add in the lemon juice mixture. Bring to a boil while constantly stirring and cook until the mixture thickens, about 2-3 minutes. Remove from heat and let cool completely before using.
- TOP & SERVE: When ready, spoon the chia pudding into a jar or bowl. Top with the cooled lemon curd. Add an optional dollop of whipped cream and toppings of your choice. I used fresh blueberries and hemp hearts. Enjoy!
Notes
- THE LEMON CURD COLOR: Traditional lemon curd gets its signature lemony-yellow color from egg yolks. Since this recipe is vegan, the curd will be more white in color. If you’d like yours to look more yellow, you can add a TINY pinch of turmeric powder or some (natural/vegan) food coloring to get the desired color. I use Suncore Foods.
- HOMEMADE COCONUT WHIPPED CREAM: If you decide to make your own whipped cream, all you need to do is whip a can of coconut cream (not milk or water) with some sweetener of your choice until fluffy. I recommend chilling the coconut cream overnight in the fridge before whipping it. And it also helps to cool down the mixing bowl before use.
- MAKE-AHEAD & STORAGE: Chia seed pudding will last in a covered container for about 5 days. You can store vegan lemon curd for up to a month in an air-tight container in the fridge. And coconut whipped cream will last in the fridge for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes + chill time
- Category: Breakfast
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 243
- Sugar: 17 g
- Sodium: 312 mg
- Fat: 6.8 g
- Carbohydrates: 32.8 g
- Protein: 4.1 g
- Cholesterol: 0 mg