Earl Grey Chia Pudding

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Creamy, dessert-like breakfast that’s actually healthy for you!

Scale

6 tablespoons raw unsalted cashews, soaked in boiling water for 1 hour, and drained

1 cup plain soymilk or your favorite milk

4 Earl Grey tea bags

1/2 cup canned coconut cream

3/4 teaspoon vanilla extract

1/8 teaspoon salt

2 tablespoons maple syrup

1/4 cup chia seeds for a firmer pudding, or 3 tablespoons for a softer pudding

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Get the cashews soaking by covering them in boiling water. Set aside for 1 hour.
Heat soymilk in small saucepan over medium or medium-high heat until just below boiling, about 200 degrees if you’re using a thermometer. Remove from heat, add tea bags and steep for 4 to 5 minutes. Before you remove the tea bags press carefully (they’ll be hot) with a spoon against the side of the pan to extract as much flavor as you can. Set tea-infused milk aside to cool for 15 minutes while you gather the rest of the ingredients.
In a small blender (I use a NutriBullet) combine coconut cream, drained cashews, tea-infused milk, vanilla extract, salt, and maple syrup. Alternately you could put these ingredients in a straight-sided liquid measuring cup or tall bowl and use an immersion blender.
Blend until very smooth. I find it works best if you blend for 20-30 seconds, let it sit for a minute or two, and blend again.
Stir in (don’t blend in) chia seeds. Let sit for a few minutes before portioning or storing and stir gently as needed to make sure the seeds don’t all fall to the bottom.
Divide among 3 individual containers or pour into one larger container and refrigerate 1-2 hours until firm, or overnight.
Serve with your favorite toppings.

Inspired by Vegan Richa’s Vegan Lemon Pudding: https://www.veganricha.com/lemon-pudding/

Find it online: https://www.veggirlrd.com/earl-grey-chia-pudding/