A healthy Blueberry & Chia Pudding from Easy Whole Vegan, the new cookbook by My Whole Food Life. Made with just a handful of minutes with minimal mess, this is a sweet treat you ought to try!
1. In a large bowl, mix all the ingredients expect the blueberries together. Make sure you stir very well because the chia seeds tend to clump together at the bottom of the bowl. Add the blueberries and stir to incorporate.
2. Cover and place in the fridge for at least 30 minutes to set.
3. If you want to make travel-size portions, put each serving in an 8-ounce mason jar. Then you can just grab and go on those busy mornings.
To make the cashew cream
1. Drain and rinse the cashews and add them to a high-power blender with the almond milk. Blend for 3 to 5 minutes. Make sure you stop several times to scrape down the sides. You may need to add a little more milk to reach your desired consistency.
2. Keep this cashew cream in the fridge. I like to store mine in a small mason jar. It should last at least two weeks.