Lemon Cream Chia Pudding Recipe with Oat Milk

by Kaitlynn Fenley
two jars of our Lemon Cream Pie Chia Pudding recipe.

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.

two jars of our Lemon Cream Pie Chia Pudding on a white surface.

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.
two jars of our Lemon Cream Pie Chia Pudding with a slice of lemon on top.

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!

Print

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.

  • Author: Kaitlynn Fenley
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 3 Servings 1x
  • Category: Dessert
  • Method: Chilling
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

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 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! 

Notes

  • 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

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Recipe rating

40 comments

Sharon August 12, 2020 - 3:37 pm

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.

Reply
hesha lohmar August 18, 2020 - 6:17 pm

the Caesar salad was fantastic, so spicy and tangy

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Kim January 25, 2022 - 8:52 am

Love this dessert. Thank you. I will be making this again and again.😁

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Kinara February 23, 2021 - 4:08 pm

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!

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Yola March 12, 2021 - 12:48 pm

This is the best chia pudding I’ve ever made

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Alexandria May 15, 2021 - 10:38 am

What is the size of jars you used? As in how many ounces?

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Kaitlynn Fenley May 15, 2021 - 10:42 am

They’re 6-ounce jars. Check step 5 in the recipe.

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Helen May 19, 2021 - 5:46 pm

Made this lemon chia pudding today. So yummy. I made extra, can I freeze this? Thank you.

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Kaitlynn Fenley May 20, 2021 - 12:57 pm

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.

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Ave Darling May 24, 2021 - 5:29 am

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?

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Kaitlynn Fenley May 24, 2021 - 10:40 am

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.

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Ewa Jakuszewski August 10, 2021 - 4:54 pm

Hello I was wondering if instead of oat milk I could use coconut milk?

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Kaitlynn Fenley August 11, 2021 - 2:53 pm

sure! You should be able to use any type of plant-based milk in this recipe, with good results!

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Iana August 19, 2021 - 11:26 am

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?

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Kaitlynn Fenley August 19, 2021 - 12:25 pm

The recipe at 1x makes three six-ounce jars. Enjoy!

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Rubie September 2, 2021 - 11:14 pm

Chia pudding was delicious. Me nor my guests cared for the cashew pudding part.

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Kaitlynn Fenley September 9, 2021 - 1:56 pm

Thanks for the feedback!

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Sandy May 11, 2022 - 8:14 pm

Oh my gosh I LOVED the cashew part! I want to make it into a pudding all on its own 🤤

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Amy July 28, 2022 - 11:18 am

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.

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Salma September 29, 2021 - 3:46 am

Hello! I am making this recipe and I don’t have lemon extract, only lime extract. Can I use it?

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Kaitlynn Fenley September 29, 2021 - 7:28 am

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.

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Melissa Dye October 30, 2021 - 10:53 pm

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!

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Kaitlynn Fenley November 1, 2021 - 11:21 am

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!

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Kristine Diamonti December 7, 2021 - 8:11 pm

Any idea the nutritional content for this for macros counting?

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Kaitlynn Fenley December 8, 2021 - 6:36 am

No, I’m sorry. I don’t currently provide nutrition facts on our recipes.

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Adele April 1, 2022 - 3:10 pm

Love this pudding. After reading reviews I just used a pinch of turmeric. Perfect!

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Kate April 14, 2022 - 4:45 pm

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.

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Kaitlynn Fenley April 14, 2022 - 5:01 pm

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!

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Anita May 22, 2022 - 11:08 pm

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.

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Samantha June 13, 2022 - 6:30 pm

Is there any substitute for cashews? I am unable to eat them but would LOVE to try this!

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Kaitlynn Fenley June 14, 2022 - 1:24 pm

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.

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Jenn June 28, 2022 - 11:21 pm

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!

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Shanna August 7, 2022 - 12:09 pm

Can I substitute almonds for cashews?

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Kaitlynn Fenley August 7, 2022 - 4:26 pm

yes! just make sure they are raw

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Rachel August 25, 2022 - 10:49 pm

Is silken tofu a good replacement for the cashews? My blender doesn’t grind nuts and seeds very well:(

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Kaitlynn Fenley August 26, 2022 - 8:32 am

I’m unsure because I’ve never tried that as a recipe substitute.

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Sarah September 1, 2022 - 3:17 pm

Super easy and such a delicious treat! Love topping it with some fresh blueberries!

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Tiffany October 6, 2022 - 6:30 pm

My lemon pudding didn’t set up to pudding consistency, any hints on what I could have done wrong?

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Kaitlynn Fenley October 6, 2022 - 7:03 pm

Did you follow all of the directions exactly?

Reply