Cashew Chia Pudding

³ Description

You can experiment with the consistency by adding more chia seeds or more milk, but the general ratio is 4:1 (milk: chia). You can also substitute the cashew milk for almond milk. To save time, make a bigger batch and save it in the refrigerator for 4 days. For a sweeter pudding, stir in 1/2 teaspoon vanilla, 1/4 teaspoon cinnamon, and 1 teaspoon maple syrup.

² Ingredients

•  1 serving (serving = 1/4 cup) Simple Truth Black Chia Seeds
•  2 cup (8 fl oz) Water
•  1 serving (serving = 1 tbsp) Xagave Agave Nectar
•  1 dash Salt
•  4 serving (serving = 1/4 cup) Tierra Farm Organic Raw Cashews

q Directions

1. Prepare the cashew milk: Combine 1 cup cashews,
2 cups water, a pinch of salt, and 1 tablespoon of natural sweetener of your choice (ex: raw honey or agave nectar).
2. Blend ingredients on high for about 90 seconds.
3. Strain the mixture through a nut-milk bag or a strainer. This recipe yields 2 cups of milk and will last in the fridge for 4 days.
4. Put the seeds in a bowl and stir in 1 cup of milk.
5. Whisk together with until the seeds are well incorporated—about 10 minutes. The pudding will get clumpy if you don’t keep stirring. You’ll know it’s ready when it sets and gets a pudding-like texture.
6. Add the toppings of your choice—chopped apples, pitted cherries, chopped pecans, currants, or raisins are all great options.