If you’ve resolved to eat healthier for 2015, give this Lemon Meringue Chia Pudding from The Lusty Vegan by Ayinde Howell and Zoe Eisenberg a try. Chia seeds have tons of health benefits and are loaded with nutrients, including, protein, fiber, antioxidants, omega-3 fatty acids, and calcium. This dish is a cross between yogurt and pudding, and can do double duty as both breakfast and dessert.
Lemon Meringue Chia Pudding
Prep time: 5 minutes plus 2 days | Serves 2
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:
- 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.
- Whisk the chia seeds into the mixture (make sure they don’t clump up).
- 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.
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.
From The Lusty Vegan © 2014 by Ayinde Howell and Zoe Eisenberg. Used with permission from Vegan Heritage Press.
I’m having a problem with the ethics of cashew nuts at the moment, can this recipe be done with an alternative nut or without?
Oh god this looks amazing! Definitely on my to make list!
Would also like to know if the recipe can be made without the cashews. Thank you. 🙂