Vegan vanilla chia pudding
Vegan vanilla chia pudding with almond milk and a fresh vanilla pod. Ready in 10 minutes + 1 hour chilling, 180 kcal and 5 g protein per serving.
At a glance
- Serves 2
- Prep time: 10 min
- No cooking needed
- Total time: 10 min
- Calories: 180 kcal per serving
- Protein: 5 g
- Fat: 12 g
- Carbs: 12 g
Ingredients
- 5 tbsp chia seeds
- 250ml almond milk
- 1 vanilla pod
- 1 tbsp maple syrup
Method
You’ll need: knife · mixing bowl
- Scrape the seeds out of the vanilla pod with a knife.
- Stir the chia seeds, almond milk, vanilla seeds and maple syrup in a bowl until there are no more lumps.
- Leave the mixture to swell for 10 min, then stir it vigorously once more so the seeds are evenly spread.
- Divide the pudding between two glasses and chill in the fridge for at least an hour.
- Serve the pudding in the glass once it has set.
Good to know
Chia pudding stopped being a trend long ago – it's a real classic now. The little seeds swell up enormously.
Swaps
Almond milk → oat milk (if you'd like to avoid nuts; oat milk also brings a sweetness of its own).
Cooking tips
You must stir the pudding again after the first few minutes. If you don't, all the seeds sink to the bottom and form a hard block.
Storage
Well sealed, the pudding keeps in the fridge for up to four days.
Allergens
Contains tree nuts (almond). Completely gluten-free.
Frequently asked questions
How long does vanilla chia pudding keep in the fridge?
Well sealed, the pudding keeps in the fridge for up to four days.
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