Cashewy Chia Puddings

Sarah Wilson
Cook time 30 minutes
Servings 2


½ cup chia seeds (white chia seeds are good for this recipe)
375 ml cashew milk (or homemade almond milk, or regular milk)
¼ cup frozen berries (optional)
½ teaspoon vanilla powder
granulated stevia, to taste
pinch of salt

Cashewy Chia Puddings


Combine all the ingredients in a bowl. Divide between 2 serving bowls or glass jars, and chill for a minimum of 15-20 minutes before eating.

Make the night before to take to work. But add a little more liquid – chia seeds soak up everything in sight. The puddings will keep for a few days in the fridge.