Lemon Cream Chia Pudding Recipe with Oat Milk

Vegan Lemon Cream Pie Chia Pudding

This chia pudding tastes like eating pie filling for dessert; however, it’s quite healthy! I enjoy this lemon cream chia pudding after dinner, but it can also be an easy, gut-healthy breakfast to bring on the go.

This chia pudding has two layers. The bottom layer is vanilla chia pudding with a hint of lemon.

The top layer is a cashew-cream mixture, similar to our dairy-free coconut cashew yogurt mixture, loaded with delicious, creamy lemon flavor.

Using Fermented Lemon in Lemon Cream Chia Pudding

I wrote this recipe to be easy, including accessible ingredients like lemon extract and lemon zest. However, sometimes, I incorporate a couple of tablespoons of yogurt and some fermented lemon rind when I make this recipe. The fermented lemon rind adds such a bright, lovely flavor.

If you are a frequent blog reader and you’ve made my fermented salt-preserved lemons, then you can use them in this recipe too!

Here’s how I do it:

• Sub the lemon zest in the chia pudding layer for 1 tablespoon of finely minced fermented lemon rind. (You should remove the lemon pulp and rinse the rind well before mincing it).
• Instead of lemon extract, add 1 teaspoon of rinsed and minced fermented lemon rind to the lemon cream pudding layer before blending. (You should remove the lemon pulp and rinse the rind well before mincing it).

There are also tips in the notes section of the recipe card below.

The Health Benefits of Chia Seeds

Chia seeds are extremely healthy. Check out this article on the Health Benefits of Chia Seeds. I like chia seeds because they’re packed with fiber and healthy fats, making them a great food for gut health.

Lemon Cream Chia Pudding

• Chia Seeds: This is the main ingredient; surprisingly, you don’t need much to make chia pudding. Just 1/4 cup is all you need for this recipe.
• Cashews: Raw cashews provide a thick and creamy texture to the lemon cream pudding layer. The cashews have to be soaked for 30 minutes in hot water before use in this recipe.
• Oat Milk: You can use plant-based milk here, but I love oat milk. This recipe also works with soy, coconut, regular cow milk, and hemp milk.
• Other Ingredients: For flavor, we need only a few other ingredients like maple syrup, lemon juice, lemon zest (or extract), vanilla extract, and salt.

Tips to Make Lemon Chia Pudding

• Let the chia seeds soak in the oak milk for an hour at room temperature and stir every 15 minutes before storing overnight in the fridge.
• You can make this layered chia pudding all at once if you let the chia seed mixture sit in the fridge for 30 minutes to an hour. However, I prefer to create the chia seed layer and set it in the fridge for at least three hours. Then I divide it into cute jars and finish with the lemon cream pie layer. 
• Use lemon extract in this recipe. I like to add just 1 teaspoon of lemon extract to the lemon cream pudding layer. I prefer a more tart and intense lemony flavor. 
• When making the lemon cream pudding layer, use a quality blender or food processor.
• Make sure to pause your blender to mix and scrape down any pieces on the sides of your blender. This will ensure no chunky clumps in the lemon cream layer.

Storing This Vegan Lemon Pudding

This chia pudding should keep in the fridge for about 5 days. The jars photographed in this blog are cute, but be sure to store this lemon cream pie chia pudding with a lid!

More Lemon Recipes to Try

• Sourdough Lemon Blueberry Cookies (Blueberry Muffin Cookies)
• How to Make Moroccan Preserved Lemons with Sea Salt
• Easy Fermented Zucchini Pickles with Thyme and Lemon

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Lemon Cream Chia Pudding with Oat Milk

This lemon cream chia pudding is quite easy to make and full of creamy lemon flavor! This is a simple and quick no-bake recipe that is naturally vegan, gluten-free, and paleo-friendly. It’s a gut-healthy lemon chia pudding everyone can enjoy.

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• Prep: 30 min 30 minutes
• Total: 30 min 30 minutes

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Ingredients

Chia Pudding Layer

• 1/4 Cup Chia Seeds
• 1 Cup Oat Milk
• Zest of 1 Lemon
• 2 Tablespoons Maple Syrup
• 1/4 Teaspoon Vanilla Extract
• 1/4 Teaspoon Sea Salt

Lemon Cream Pudding Layer

• 1 Cup Raw Cashews (soaked for one hour in hot water and drained)
• 1/2 Cup Oat Milk
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Lemon Juice
• 1/4 Teaspoon Turmeric (for color)
• 1/2 Teaspoon Lemon Extract

Instructions

1. Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined. 
2. Place the chia pudding mixture in the fridge and let it set for about 3 hours (or overnight).
3. Ensure you soaked your cashews for 1 hour in boiling water (or overnight in room temp water), then drain. 
4. Combine all of the lemon cream pudding ingredients in your blender and blend on high until evenly combined and silky smooth.
5. Evenly split the chia pudding mixture into 4 small jars.
6. Pour the lemon cream pudding layer on top of the chia pudding layer. 
7. Place the jars in the fridge to set for 3 hours before eating. 
8. Top with fresh fruit, if you’d like, and enjoy! 

Notes

• You can use any milk in this recipe.
• Instead of lemon extract, you can add 1 teaspoon of rinsed and minced fermented lemon rind to the lemon cream pudding layer before blending smooth.
• Instead of lemon zest you can add 1 tablespoon of rinsed and finely minced fermented lemon rind to the chia pudding layer.
• For probiotics add 1 to 2 tablespoons of Greek yogurt to the lemon pudding layer before blending smooth.
• Store in the fridge with an airtight lid for up to five days. 
• You can adjust the amount of turmeric for desired flavor and color. 

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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