Lemon Cream Chia Pudding Recipe 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.

Vegan Lemon Cream Pie Chia Pudding

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

There are two layers to this chia pudding. The bottom layer is a 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, that’s loaded with delicious, creamy, lemon flavor.

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, and surprisingly you don’t need a lot 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 any plant-based milk here, but I love using oat milk. This recipe works with soy milk, coconut milk, and hemp milk too.
• 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 for 30 minutes to an hour in the fridge. However, I prefer to create the chia seed layer and let it set in the fridge for at least three hours. Then I divide into cute little jars and finish it off with the lemon cream pie layer. 
• Use lemon extract in this recipe if you can find some. I like to add in just 1 teaspoon of lemon extract to the lemon cream pudding layer. I just 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 that there are 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!

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