I’ve never been one to experiment with breakfast food. Unless I’m going out to brunch on the weekend where I can happily eat all of the calories, things in the morning meal department are pretty, well, boring to say the least. I recently made these smoothie bowls and mentioned that I normally eat an apple with peanut butter for breakfast. Although it’s simple and satisfying (Milo agrees) I am usually starving by 11 o’ clock. Making the smoothie bowls has definitely helped with substantially filling me and giving me more breakfast options, but I recently tried the vanilla chia pudding from Impact Kitchen and I knew I had to attempt to recreate it at home. Impact Kitchen makes their own cashew vanilla milk so for my first attempt at chia pudding I bought that. It turned out great but I quickly realized that spending $13 on a bottle of cashew milk probably isn’t very economical, so I made my own. Restaurants tend to make it seem like making chia pudding and cashew milk is difficult, but it is SO easy. Honestly this pudding turned out just as good as the one at Impact (I still love their version) and I got 3-4 cups of milk of 1 cup of cashews! I’d say this breakfast pudding is a definite must try, especially if you love the flavours of vanilla and coconut together as much as I do!
- 1 cup unsalted cashews
- 3 cups water, divided
- 1 1/2 tsp vanilla
- 1 tbsp maple syrup
- Himalayan pink salt to taste
- cheese cloth
- Chia Pudding
- 3 tbsp chia seeds
- 1 cup cashew milk
- pinch of cinnamon
- frozen blueberries (or fresh if you prefer)
- shredded coconut
- almonds or nuts of choice
- Add cashews in a bowl covered with water and leave them to soak in the fridge overnight.
- After the nuts are soaked, strain the water and rinse the cashews.
- Add the strained cashews into into a blender with 1 1/2 cups of fresh water and blend on high until everything is throughly combined.
- Add the remaining 1 1/2 cups of water, vanilla, maple syrup and salt and blend again making sure that the mixture is smooth.
- Place cheesecloth over a bowl and strain the nut milk into it.
- Remove the cheesecloth and place the nut milk in the fridge (it will last 3-4 days)
- Add 3tbsp of chia pudding to 1 cup of cashew milk
- Add a pinch of cinnamon and stir
- I like to leave the spoon in the jar that I'm making the chia pudding in so that I can stir it every hour or so.
- Once the chia seeds have soaked up the cashew milk your chia pudding is ready!
- I layered blueberries, coconut and almonds to create a parfait style putting but feel free to add any ingredients you like!
- *******Nutritional facts are not accurate with this recipe card app.
