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
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.
- Prep: 30 minutes
- Total Time: 30 minutes
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
- Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined.
- Place the chia pudding mixture in the fridge and let it set for about 3 hours (or overnight).
- Ensure you soaked your cashews for 1 hour in boiling water (or overnight in room temp water), then drain.
- Combine all of the lemon cream pudding ingredients in your blender and blend on high until evenly combined and silky smooth.
- Evenly split the chia pudding mixture into 4 small jars.
- Pour the lemon cream pudding 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!
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.
I. Made the Lemon Cream Pie Chia Pudding, a lot of work because you have to let one part set overnight then combine the other part and let that set. But when it’s all set and done what a delicious dessert. I will definitely make this again.
the Caesar salad was fantastic, so spicy and tangy
Love this dessert. Thank you. I will be making this again and again.😁
[…] https://cultured.guru/blog/lemon-cream-pie-chia-pudding-5 […]
I made this last night and followed the recipe exactly except that the amount of turmeric seemed high so I cut it by a third. It was still way too much and I had to add more lemon juice and some tofu to tone down the turmeric color and flavor. Next time I will add just a pinch at a time until I get the desired color so that it doesn’t taste like golden milk pudding. The flavor of the chia portion was outstanding!
This is the best chia pudding I’ve ever made
What is the size of jars you used? As in how many ounces?
They’re 6-ounce jars. Check step 5 in the recipe.
Made this lemon chia pudding today. So yummy. I made extra, can I freeze this? Thank you.
Hey there! happy to hear that you enjoyed the recipe! You should be able to freeze it. I haven’t frozen any before, so I’m not sure what the texture will be like after.
I would love to make this recipe, but I’m allergic to all nuts and tree nuts so I’m wondering what substitute can I use for the cashews?
If you’re fine with seeds, you can evenly sub the raw cashews for raw pumpkin seeds or raw sunflower seeds. The color might come out strange if you use pumpkin seeds, but it should still taste great.
Hello I was wondering if instead of oat milk I could use coconut milk?
sure! You should be able to use any type of plant-based milk in this recipe, with good results!
I am going to try making it tonight. I see ingredients for Scale 1 however in the description you are sharing it between 3 jars. Is 1 scale enough for 3 jars or I have to scale it to 3?
The recipe at 1x makes three six-ounce jars. Enjoy!
Chia pudding was delicious. Me nor my guests cared for the cashew pudding part.
Thanks for the feedback!
Oh my gosh I LOVED the cashew part! I want to make it into a pudding all on its own 🤤
I loved the cashew part. I’ve heard about cashew cream but never tried until this recipe and so glad I did. My very picky husband loved it too who usually prefers traditional dairy whipped cream in desserts and sauces. I’m making this recipe for a second time today. Your tips on stirring the chia mixture is a game changer for me to get creamy chia pudding instead of a denser texture. The extra time is worth it.
Hello! I am making this recipe and I don’t have lemon extract, only lime extract. Can I use it?
Yes, you can use that, but it will give a lot of lime flavors. So you will have more of a lemon-lime cream pie chia pudding.
I love this chia seed pudding recipe! It is addictive. It takes a little forethought and time chilling in the fridge but it’s not a lot of work. Love the vanilla cream version as well. I might try a chocolate in the future. Thanks for the great recipe!
I’m happy that you enjoyed the recipe! I’ve made a chocolate peanut butter version (not on the blog, just for fun) and it was amazing!
Any idea the nutritional content for this for macros counting?
No, I’m sorry. I don’t currently provide nutrition facts on our recipes.
Love this pudding. After reading reviews I just used a pinch of turmeric. Perfect!
There is not remotely enough for three servings. I used wine glasses which are prob bigger than intended but I barely had enough lemon pudding to cover the tops of two. I’d triple the amounts.
Maybe you should have used small 6-ounce jars, as I clearly stated in the recipe 🙂 a standard wine glass is 12 ounces, this is double the size I recommend. Have a fabulous day, Kate!
Is it 30 mins for the Cashews or one hour? Says two different things
It’s one hour
I always look for new chia pudding recipes and yours is creative and delicious! Thank you for sharing it. I enjoyed it very much, Kaitlynn.
Is there any substitute for cashews? I am unable to eat them but would LOVE to try this!
Yes! I’ve made this one with raw pecans before and it was delicious. Raw pumpkin seeds can work too, but you need to soak them a little longer.
I had a bit of the lemon cashew left so i remade the chia pudding. BUT, I made it with blue berry juice instead and then added berries between the layers. It was so good!
Can I substitute almonds for cashews?
yes! just make sure they are raw
Can I ask why raw? I accidentally got the roasted unsalted ones this time around and actually prefer it over the raw. This recipe has become my go to for brekkie. I don’t add the turmeric at all, and I usually layer in some blueberry jam and fresh blueberries then top with some granola for a lemon blueberry parfait.
When I tested with roasted nuts, it came out a little grainy, and raw nuts were much smoother. So glad the roasted works for you and you’re loving the recipe! Thanks for leaving a review!
Is silken tofu a good replacement for the cashews? My blender doesn’t grind nuts and seeds very well:(
I’m unsure because I’ve never tried that as a recipe substitute.
Super easy and such a delicious treat! Love topping it with some fresh blueberries!
My lemon pudding didn’t set up to pudding consistency, any hints on what I could have done wrong?
Did you follow all of the directions exactly?
I’m obsessed with this recipe. I skip the lemon zest and lemon extract and it’s still delicious. The salty with the sweet in the chia pudding is very yummy.
Could I use a different nut? There are no raw cashews in my town haha
Maybe, I haven’t tried any other raw nuts.
This is a wonderful chia pudding recipe. I’ve made it countless times and do not get tired of it. I like it best with a mix of almond and coconut milk (the canned type) and less maple syrup. It makes for a superb breakfast with some of the Fermented Sourdough Maple Pecan Granola (from this site), blueberries, and additional milk. Thanks for a great recipe!
Wow this is probably the most delicious thing I’ve ever eaten. I love anything lemon and this is the perfect dessert. I can’t get over how yummy the cream is on the top. I used 2 Tbsps of cashew butter and half cup of coconut cream. It turned out so well. Thank you for this delicious recipe 🍋
This Lemon Creme Chia pudding is AMAZING!!!! I just made it a second time. 😋
Love it, it is very smooth and the taste is very settle and delicious!! I had it for breakfast and it is very fulfilling!!
Great flavor! Thanks for the recipe. 🙂
Note for myself: double the chia portion and use coconut cream in place of cashews.
Is there any particular reason that chia seed recipes call for nut milks? I prefer to use raw cow milk.
I prefer raw cow milk too! I wrote this recipe a long time ago when I (sadly) used to be vegan lol. Check the recipe notes, you can use any milk you want.
You need to plan out the time for making this, but it’s worth it! Very delicious – and I’m not even vegan.