If you’re looking for a spring refresh in a single bite, then this easy lemon blueberry chia seed pudding will do the trick!
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Have you ever had a chia pudding and just felt meh about it? It’s a pretty simple and basic recipe, but this lemon blueberry chia pudding changes your thoughts on it.
The hack to a better chia pudding is simple: layer your flavors. It’s no different than how you’d increase flavor in your savory dishes.
With this, we are layering blueberry flavor into our actual chia pudding and then making a vegan lemon cream (think donut cream filling) for the top. When you take a bite of the two mixed together, you’ll instantly be in heaven!
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Why You’ll Love This Recipe
- Easy – This base recipe takes just a 5 minutes to toss together and then it’s just waiting on it to thicken. The lemon cream just needs blended together.
- Meal Prep – These are good in the fridge for up to 5 days, making it a great meal prep option
- Restaurant-Worthy – You will feel like you just got this chia pudding from your favorite bakery! It will wow anyone you serve it too.
🥘Recipe Ingredients
Gather your ingredients!
Chia Seeds
Chia seeds are tiny, edible seeds from a plant in the mint family. They are amazing for improving gut health, adding omega 3s, protein, and fiber.
When you add a liquid and allow it to soak, they expand in size and become softer.
Substitute: Because chia seeds are the main ingredient in this recipe, there is not a substitute for it.
Coconut Milk
You can use any non-dairy milk for this recipe. We have made with almond, soy and coconut ourselves.
Tip: Thicker milks (like coconut) may need additional liquid as the chia seeds expand.
Cashews
The lemon cream is using raw cashews as a base for the cream. You want to use unroasted, unsalted cashews for this recipe.
Substitute: You could trade out the cashews for silken tofu or macadamia nuts. If you need an allergen friendly swap, try pumpkin seeds or white beans (noting the beans may have some of that flavor come through – thoroughly rinse the beans first).
Lemons and Blueberries
We need both of these to bring the flavor together. We recommend using fresh lemons and blueberries only for this dish.
Substitute: Want to switch it up, try lime in place of lemons or swap the berries for raspberries, blackberries, or strawberries.
Maple Syrup
A little sweetener gives a big pop of flavor. We love using maple syrup over other liquid sugars because it adds a unique and bold sweetness.
Substitute: You can use any liquid sweetener like date syrup, agave, or brown rice syrup.
Salt
Salt is an optional ingredient, but one that we always add. The pinch of salt allows the flavors to really pop.
Vanilla
You don’t technically need this ingredient, but we love to add some flavoring to make the dish even more flavorful.
Substitute: Feel free to get creative and add other flavorings like almond or even raspberry extracts. You can do this in addition to the vanilla, use ½ and ½ with the vanilla, or totally replace the vanilla with it.
See my recipe card below for a complete list of the ingredients with measurements.
Recipe FAQs:
Use a safe for you non-dairy milk. Otherwise, for the lemon cream, you’ll need to swap with pumpkin seeds, sunflower seeds, or thoroughly rinsed white beans.
Store in a tightly sealed container in the fridge until ready to eat. It is good for 5 days when stored properly.
Yes! Once thickened completely, you can freeze your blueberry chia seed pudding with lemon cream in a freeze safe jar or container with a lid. Consume within 3 months. To thaw, place in the refrigerator overnight and allow to thaw entirely. Do not add toppings when freezing, but rather wait until thawed and ready to eat.
Other Vegan Blueberry Dishes to Try:
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🥳 Get the Full Recipe
Lemon Blueberry Chia Seed Pudding
Ingredients
Blueberry Chia Pudding Layer
- 1 cup fresh blueberries mashed + more for topping
- 1 Cup Non-Dairy Milk
- 2 tablespoons Maple Syrup, more or less to taste
- ½ teaspoon Vanilla Extract
- ⅛ to ¼ teaspoon Sea Salt, (more or less to taste)
- 5 tablespoons Chia Seeds
Lemon Cream Pudding Layer
- 1 Cup Raw Cashews soaked for one hour in hot water and drained or overnight
- ½ Cup Non-Dairy Milk
- 2 tablespoons Maple Syrup
- ¼ cup Lemon Juice (about 1 lemon)
- 1 Zest of Lemon
- ¼ teaspoon Turmeric (optional for color)
- ½ teaspoon Vanilla Extract
- ⅛ teaspoon salt
Instructions
For the Blueberry Chia Layer
- In a small food processor or blender, add blueberries, non-dairy milk, maple syrup, vanilla, and sea salt. Blend together.
- Once blended, pour the mixture into a bowl or cup and add the chia seeds. Stir together well.
- Let sit for 5 minutes, then, stir again to break up any clumps of chia seeds.
- Chia pudding can be stored for up to 5 days in an airtight container in the refrigerator. When ready to eat, add additional toppings as desired.
For the Lemon Cream Layer
- Into a blender, add your soaked cashews, non-dairy milk, maple syrup, lemon juice, lemon zest, turmeric, vanilla extract, and salt. Blend on high until evenly combined and silky smooth.
- Add the lemon cream layer on top of the chia pudding layer. Place the jars in the fridge to set for 3 hours before eating. Top with fresh fruit, if you’d like, and enjoy!
Wow just wow. I watched the video and could not decide which Chia pudding to make but landed on the blueberry lemon one and I’m so glad I did it. It’s absolutely delicious. I added some chopped walnuts and grape nuts for crunch and we’ll plan on making this over and over again.
Wow, thank you for such an enthusiastic review! We are thrilled that you chose this Lemon Blueberry Chia Seed Pudding after watching the video and that it lived up to your expectations. Your additions of chopped walnuts and grape nuts sound delicious—we love the idea of adding extra crunch! Thank you so much for sharing your experience with us, and we hope you continue to enjoy this recipe for a long time to come.
OMG! This was ABSOLUTELY INCREDIBLE! I was honestly prepared to not like this recipe because the chia seeds were not blended, but WOW! My husband and I have been WFPB for 15 years, I wish I had had recipes like this years ago! The chia pudding was a little loose, so next time I will do 6 tbsp of chia seeds. I made the lemon cream with silken tofu instead of cashews and did half lemon and half lime juice (not a big fan of lemon) and it turned out perfect! It is almost too decadent for breakfast, but I’ll manage! ☺️.
Wow, Love the changes you made for the lemon cream! So happy to hear that this recipe was a hit for you and your husband. Thank you so much for giving it a try!
I used silken tofu for the lemon crème. It did not set up correctly and is very watery. Any idea why this might be? My son accidentally dumped quite a bit more vanilla extract than called for, could that be the cause?
Hi! It would depend on how much more vanilla honestly. Did you only add the tofu or did you add the water in the package too? It should only be the tofu