Vanilla Chia Pudding with Pistachio and Mint
4.6(236 ratings)Good chia pudding depends on a rich milk, so this one uses a quick homemade cashew milk with real vanilla bean. It sets into a thick, spoonable cream overnight. Crushed pistachios bring colour and a savoury crunch, and a couple of mint leaves add freshness that stops the pudding from feeling heavy.
- Hands-on
- 10 min
- Chill
- 4 hr
- Total
- 4 hr 10 min
- Serves
- 2
- Level
- Easy
Method
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Step 1: Blend the drained cashews, water, dates and vanilla seeds on high for a full minute until you have a smooth, creamy milk.
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Step 2: Pour the milk into a bowl, whisk in the chia seeds and leave for five minutes, then whisk again to break up any clumps.
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Step 3: Divide between two glasses, cover and refrigerate for at least four hours or overnight until thick and set.
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Step 4: Top each glass with crushed pistachios and a couple of mint leaves just before serving.
Same technique, different aisle
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