Lemon & Vanilla Chia Pudding (Dairy-Free) Recipe
This dairy-free Lemon & Vanilla Chia Pudding is a refreshing, healthy, and easy-to-make breakfast or snack option. Combining the tangy brightness of fresh lemon juice and zest with the warm sweetness of pure vanilla and optional toasted coconut flakes, this chia pudding offers a creamy texture with a nutrient boost. Naturally plant-based and sweetened with maple syrup or dates, it is perfect for those seeking a gluten-free, vegan, and wholesome treat to enjoy chilled.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (including chilling time)
- Yield: 4 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Main Ingredients
- 1/2 cup chia seeds (80 g)
- 1 3/4 cups plant milk (such as almond, oat, or soy milk)
- 1 lemon, zested and juiced
- 1 tsp pure vanilla extract
- 1 – 1 1/2 tbsp maple syrup (or chopped dates or other liquid sweetener of choice)
- 3 tbsp toasted coconut flakes (optional)
Instructions
- Combine chia seeds and plant milk. Add the chia seeds to a medium-sized bowl and pour in the plant milk. Quickly whisk or use a fork to disperse the seeds thoroughly, preventing clumping.
- Add lemon zest and juice. Zest the lemon, reserving some zest for garnish. Squeeze the lemon juice into the pudding mixture and stir immediately to combine. Start with half the juice if desired for less tartness.
- Incorporate vanilla and sweetener. Stir in the vanilla extract and your choice of sweetener to balance the lemon’s tang. Maple syrup is quickest; alternatively, use chopped dates for natural sweetness.
- Mix in toasted coconut flakes. Stir in the optional toasted coconut flakes, reserving some for garnish if preferred.
- Chill and thicken. Refrigerate the pudding for 10 to 15 minutes to allow it to thicken. Stir again to break up any clumps and ensure even consistency.
- Serve and garnish. Portion the pudding into individual servings. Garnish with reserved lemon zest, toasted coconut, or toasted almonds if desired. Store leftovers in the refrigerator for up to 5 days.
Notes
- If you prefer a less tart pudding, use only half the lemon juice initially and adjust to taste.
- Using a sweetened plant milk may reduce or eliminate the need for additional sweetener.
- Freshly toasted coconut flakes add a delightful texture and flavor, but can be omitted for a simpler pudding.
- For added crunch, sprinkle toasted almonds or nuts atop the pudding before serving.
- This pudding thickens further the longer it chills; adjust the chia seed quantity or liquid to achieve your preferred consistency.
