Strawberry Cashew Chia Pudding (Vegan)

We’ve made a habit of adapting the chia pudding recipe in “Tu Casa Mi Casa” to make a delicious, filling, and beautiful breakfast. My husband prepares the pudding at night; in the morning, I quickly cut up some fruit and added salted nuts or seeds, and unsweetened coconut flakes – 5 minute weekday breakfast! This version is particularly special, as it uses homemade strawberry cashewmilk. If you don’t have the desire or supplies to make your own nut miks, simply add 1 cup of fresh strawberries to 3 cups of store bought nut milk, blend them together, and pour the mixture over a strainer to remove the strawberry seeds.

Strawberry Cashew Chia Pudding (Vegan)

This recipe is easy to prep at night to enable a fast or on-the-go breakfast in the morning. We used homemade strawberry cashewmilk that my husband made, but you could easily use canned coconut milk or other non-dairy milk. Plan to prepare the pudding at night; in the morning, quickly slice some fresh fruit, add salted nuts of your choice, and unsweetened coconut flakes. You'll have a delicious and filling breakfast in less than 5 minutes. You can mix and match fruits, nuts, and seeds to mix into the pudding – the options are endless!
Prep Time15 mins
Course: Breakfast
Cuisine: American, Mexican, Vegan
Keyword: cashewmilk, chia, paleo, pudding, Whole Life Challenge
Servings: 2
Calories: 314kcal
Author: planfulcook


  • 1/2 cup chia seeds
  • 1 cup water
  • 1 cup strawberry cashewmilk or other non-dairy milk or canned coconut milk
  • 1 tsp cinnamon
  • 1 tbsp date paste or coconut sugar
  • 1 tsp vanilla extract
  • 1 cup assorted fresh or dried fruits, nuts and seeds


  • In a blender, combine the water, non-dairy milk, cinnamon, date paste, and vanilla. Blend until smooth.
  • You can either add the chia into the blender and blend until combined, or pour the blended mix into a bowl with the chia seeds, and whisk to combine.
  • Refrigerate for at least 1 hour or as long as overnight.
  • Serve topped with your favorite mix of fresh or dried fruit, nuts, seeds, and unsweetened coconut flakes. Enjoy!


If you’re using store-bought non-dairy milk and want to try “strawberry milk” as the base for your pudding, simply add 1 cup of fresh strawberries to the non-dairy milk in your blender, and blend until smooth. Pour the mixture through a strainer to remove the strawberry seeds.
We used black chia seedswhite chia will work too. If you don’t have date paste and would prefer to use sugar, try coconut sugar. It looks like golden brown sugar; it’s not as moist and it has a wonderful aroma. A little goes a long way to add sweetness to a dish. Thanks to “Tu Casa Mi Casa” for the inspiration for this recipe!

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