Vegan Mango Chia Pudding

Home...Vegan Mango Chia Pudding
Vegan Mango Chia Pudding

Ingredients

  • 2 cups plant-based milk, unsweetened
  • 7 ounces frozen mango, or 1 cup pressed mashed down
  • 3 tablespoons date paste or maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chia seeds
  • 1/4 cup soaked and drained cashews* (optional for a creamier texture)

Makes approximately 3 cups. Serve for breakfast, a snack or dessert.

Add all ingredients except the chia seeds to a blender and blend until smooth. Pour into a pretty glass bowl. Add the chia seeds and stir. Refrigerate. Stir after 1 hour. Refrigerate, covered, for at least 6 hours. Pretty in a stemmed glass with mint, fruit, or sliced almonds.

Watch me make it here:

Details

You May Also Like

Vegan Jackfruit No-Chix Salad

Main Dishes, Sides, Salads

Adapted from the Native Forest Organic Young Jackfruit label Very tasty served as an appetizer spread with crackers & veggies, or open faced on toast, or as a delicious…

11

Fresh Classic Pico de Gallo

Sides, Veggies, Sauces & Dressings, Vegan Recipes

Makes 3-4 cups Put all ingredients into a medium bowl and stir to combine. Taste for balance and seasoning; and adjust if necessary. Best if allowed to marinate 20…

6

Cashew Bleu Cheese

Main Dishes, Sides, Misc

From Julie Piatt’s This Cheese is Nuts!  A terrific book and resource for vegan cheese making. A delicious creamy non-dairy cheese that has an authentic bleu cheese look, and…

10