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Lemon Chia Pudding Vegan - Bright, Creamy, and Ready Ahead

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chia seeds (whole black or white)
  • Unsweetened plant milk (almond, oat, soy, or coconut beverage)
  • Fresh lemon (you’ll need both zest and juice)
  • Maple syrup (or agave syrup)
  • Vanilla extract
  • Pinch of salt (enhances flavor)
  • Optional add-ins: coconut yogurt for extra creaminess, turmeric for color, poppy seeds, berries, toasted coconut, or crushed pistachios

Method
 

  1. Zest and juice the lemon. Finely zest the lemon first, then cut and juice it. Aim for about 1 tablespoon zest and 2–3 tablespoons juice. Avoid the white pith when zesting—it’s bitter.
  2. Whisk the base. In a medium bowl or large jar, whisk together 1 1/2 cups plant milk, 2–3 tablespoons maple syrup, 1 teaspoon vanilla extract, the lemon zest, 2 tablespoons lemon juice, and a small pinch of salt.
  3. Add chia seeds. Sprinkle in 1/3 cup chia seeds while whisking constantly. This helps prevent clumps and ensures even hydration.
  4. Rest and whisk again. Let the mixture sit for 10 minutes, then whisk again to break up any settling seeds. This step helps the pudding thicken evenly.
  5. Chill. Cover and refrigerate at least 2 hours, but preferably overnight. The pudding will thicken to a creamy, spoonable texture.
  6. Adjust to taste. Before serving, stir and taste. Add another teaspoon of maple syrup if you want it sweeter, or a splash more lemon juice for extra brightness.
  7. Serve. Spoon into bowls or jars and top with berries, coconut flakes, or a dollop of coconut yogurt. A pinch of lemon zest on top looks and tastes great.