Lemon Cream Chia Pudding with Oat Milk

4.8 from 12 reviews

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.



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


  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 30 minutes 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 three small jars (6-ounce jars are pictured here).
  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! 


  • 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. 
  • for three servings, the pudding needs to be served in small 6-ounce jars.

Keywords: lemon,cream pie,chia,pudding