Lemon Chia Pudding

A few weeks ago, I found myself with some gorgeous lemons from Southeast Louisiana. My friend had two giant bags and insisted I take some. They came from a neighbor’s tree. It doesn’t get much better than that! These lemons were mild, and the rind tasted more like a grapefruit than a lemon. I have always been a fan of citrus in my sweets and have never really been a fan of chia pudding. I figured it wouldn’t hurt to give boring chia pudding another chance and let these lemons be the star they were meant to be.


You do need to plan ahead with this recipe. Soak 2 cup of raw cashews in filtered water for at least eight hours. Once they are done soaking, thrown them into a blender with 2 cups of unsweetened almond milk, 1/4 teaspoon vanilla extract, 1/2 cup of freshly squeezed lemon juice, a pinch of salt, and 3 tablespoons of coconut sugar or agave nectar. Blend until everything is creamy and smooth. Taste. If you need more lemon, vanilla, or sugar, go for it. If you only have sweetened almond milk, you might want to cut back on the sugar a bit. Cashew milk would also work well. If my lemons didn’t have such a bitter rind, a teaspoon or two of the zest would have been awesome in this!

Once everything tastes yummy, use a fork to gently mix in 1/3 cup of chia seeds. Be careful because they tend to really hold on to each other, and you don’t want a giant lump hiding in a runny bowl of sweet milk. Transfer the pudding to a jar or four ramekins, cover, and refrigerate overnight. Serve cold with fresh fruit and granola for a quick breakfast or enjoy after dinner for a bright, creamy dessert. This makes four servings.



  • 2 cups raw cashews, soaked eight hours
  • 2 cups unsweetened almond milk
  • 1/4 teaspoon vanilla extract
  •  1/2 cup freshly squeezed lemon juice
  • 1-2 teaspoons lemon zest, to taste
  • pinch salt
  • 3 tablespoons coconut sugar or agave nectar
  • 1/3 cup chia seeds

Place all ingredients except the chia seeds in a blender and blend until creamy.

Gently whisk in the chia seeds with a fork. Make sure they don’t clump up.

Refrigerate overnight.




Leave a Reply