Strawberry Chia Pudding
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
  • 1 cup cashew milk** or any other nut or seed milk
  • 1½ cups strawberries (fresh or frozen)
  • ½ teaspoon vanilla
  • 1½ Tablespoons maple syrup
  • ½ cup chia seeds
  • **Cashew milk 1 cup worth
  • ⅓ cup cashews
  • 1 date
  • 1 cup water
  • Some sliced strawberries
  • Some hemp seeds and coconut flakes (optional)
  1. Soak the cashews for 2-4 hours for the cashew milk. Rinse well and drain. If you have cashew milk pre-made, just omit the cashew milk ingredients in the recipe. You can also substitute with almond milk, nut or seed milk or any you prefer or have on hand.
  2. Put all of the ingredients except for the chia seeds into the blender, and blend until smooth.
  3. Add the chia seeds, and blend on the low speed until the mixture thickens.
  4. Pour it into glasses, a bowl, or the container of your choice, and put in the refrigerator from 2-3 hours to overnight until it gels like a pudding.
  5. Top it with sliced strawberries. Hemp seeds and coconut flakes also make great toppings.
Keeps for 3 days in the refrigerator.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at