I discovered chia seeds in 2011. I was looking for a new dessert to add to one of my menus for my “Wildflower Weekend” pop-up. I wanted to take it step further and make a cross between a yogurt and pudding. What would you call that? A yodding? A pugurt? I think it’s all in how you say it. Just elongate the u sound and use a French accent. Puugurrrtt. See? Fancy.
Ingredients for Lemon Meringue Chia Pudding:
- 1 cup almond milk
- 1 cup raw cashews, soaked in water overnight and drained
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons agave nectar
- Pinch of salt
- 3 tablespoons chia seeds
- 1 ripe melon (for plating, optional)
- Combine all of the ingredients except the chia seeds (and melon) in a blender. Blend the mixture on the high setting until smooth. Taste and adjust lemon or sweetener to your liking.
- Whisk the chia seeds into the mixture (make sure they don’t clump up).
- Pour the mixture into a glass jar. Cover with a lid and refrigerate overnight, or at least 2 to 10 hours to allow the chia to form the pudding.
Pro-Tip: Remember we eat with our eyes first, so here is a plating trick to help your cause. To plate your pudding, take a ripe melon and cut it in half. Spoon out the seeds
and scoop the pudding into the middle. Serve cold with a spoon.