Before I get to this DELISH recipe for Blueberries & Cream Chia Pudding, let’s chat!
I adore books. There’s something about flipping through a book and feeling the pages. Holding something tangible in these technological age is truly a gift.
My favorite genre of book? Cookbooks, obviously 😉
However, I stopped buying them at some point because my shelves became full, and I also made a decision to embrace minimalism to some degree.
But . . . after writing a comment for food blogger, Melissa King’s second cookbook last Fall, I received it as a gift from the publisher, so I had no choice to break my “no more books” rule.
Easy. Whole. Vegan is a collection of approachable, whole food recipes that are fun to make and delicious to eat. The perfect mix of sweet and savory, breakfast, snacks, lunches, and dinners, every recipe is fresh and inspired. This recipe collection is a beautiful extension of the author’s blog, My Whole Food Life, which is filled with many, many more plant-based recipes.
Today I am sharing Melissa’s Blueberries and Cream Chia Pudding recipe, featured in the book. I just put a few of my own twists on it =)
I am also excited to announce that one of you lucky foodies will win a hard copy of this wonderful recipe book!!!
To enter the giveaway, simply follow the link below and take a quick survey. Your feedback will help make The Naked Food Life even better!
Click here to provide feedback and enter the cookbook giveaway! Giveaway closes on March 31st 11:59 PM Central Time. Winner will be chosen at random and notified within 48 hours. U.S. only.
Now, go make yourself some creamy, berry-studded chia pudding to celebrate the warmer days ahead!
P.S. Easy. Whole. Vegan is also for sale on Amazon for half price!
Ashley’s Variation: I used homemade cashew milk instead of almond milk. I also blended the chia into the milk with 3/4 c blueberries (and reduced the milk to 1 1/4 c) for a smooth creamy texture and pretty purple hue. And I garnished with a dollop of additional cashew cream (as seen in my photos)
Blueberries & Cream Chia Pudding (as it appears in Easy. Whole. Vegan)
If you’ve never had chia pudding, you simply have to try it—this is a perfect example of a whole food alternative that’s better than the boxed pudding we all grew up eating. You can use nondairy milk with what you have on hand—granola, berries, and more—to make it to your liking. Chia pudding is just as easy to make as my overnight oats recipe; however, unlike the overnight oats, this can be ready to eat in about half an hour. The instant stuff you find in the stores promises pudding in about the same time, but chia pudding is far healthier. Since I love most fruits, I had to make this blueberries and cream option for you. The richness of the Basic Cashew Cream pairs very well with the blueberries.
Makes 4 servings
Prep time: 35 minutes
2 cups (480 ml) almond milk
¼ cup (40 g) chia seeds
3 tablespoons Basic Cashew Cream
1 teaspoon ground vanilla beans
1 Medjool date, pitted and chopped
1 cup (150 g) fresh blueberries
1 In a large bowl, mix all the ingredients except the blueberries together. Make sure you stir very well, because the chia seeds tend to clump together at the bottom of the bowl. Add the blueberries and stir to incorporate.
2 Cover and place in the fridge for at least 30 minutes to set.
3 If you want to make travel-size portions, put each serving in an 8-ounce mason jar. Then you can just grab and go on those busy mornings.
If you don’t like dates, use 2 teaspoons maple syrup.
To add some extra protein, mix in 1 tablespoon hemp hearts.
Cacao nibs or chocolate chips could also be added for a nice crunch. Use about 1 tablespoon.
Basic Cashew Cream
Cashews are so versatile: You can make cheese, cream, sour cream, and salad dressing out of them. They can be a bit pricey, though, so it helps to buy them from bulk bins and to buy cashew pieces instead of whole ones. This basic cashew cream recipe allows you to go sweet or savory (see the Variations below for sweet and savory additions). I like to add this to soups, and sometimes I even use it as a frosting. This is an ingredient in some of the others recipes in the book, so it’s a good one to try.
Makes 2 cups (240 ml)
Prep time: 5 minutes
11⁄2 cups (210 g) raw cashews, soaked in water overnight
1⁄2 cup (120 ml) almond milk
1 Drain and rinse the cashews and add them to a high-power blender with the almond milk. Blend for 3 to 5 minutes. Make sure you stop several times to scrape down the sides. You may need to add a little more milk to reach your desired consistency. 2 Keep this cashew cream in the fridge. I like to store mine in a small mason jar. It should last at least 2 weeks in the fridge.
To make a savory cashew cream, add 2 tablespoons apple cider vinegar, 2 tablespoons lemon juice, and a pinch of salt.
To make a sweet cashew cream, add 2 tablespoons maple syrup and 1 teaspoon ground vanilla beans. This sweet cashew cream can also be put in coffee for a luxurious taste! I suggest adding 1 to 2 teaspoons.
Credit line: Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com