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Vanilla Chia Seed Pudding with Raspberry-Cashew Cream

Vanilla Chia Seed Pudding #festfoods I was a little skeptical when I first saw chia seed pudding. It does, in fact, have a very interesting appearance. I’ve used chia seeds in smoothies, yogurt and oatmeal for an extra pop of crunch and fiber, but was hesitant to try the pudding {even though it resembles tapioca, and boy do I love tapioca}! So, I finally took the plunge, and fell in love with the rich, velvety pudding and have been spreading the word ever since. Now it is your turn to try it! What is the best thing about this recipe? It only takes 6 simple ingredients and minimal preparation {I’m totally in}! And, there are endless topping options, which makes it the perfect quick dessert. {But FYI - This “dessert” is nutritious enough to be breakfast!} Vanilla Chia Seed Pudding Let’s get started! Place the cashews in a bowl and cover with water. Allow them to soak in the refrigerator for at least 3 hours. This allows the cashews to soften up {which will help make our cream topping very, um, creamy}. Vanilla Chia Seed Pudding Next, assemble the pudding! Place the chia seeds in a bowl. Chia is a flowering plant in the mint family, native to southern Mexico. It has long been a staple in their cuisine and also used for medicinal purposes. It has become popular in the United States because it is packed with nutrients, including omega 3 fatty acids and dietary fiber {similar to flax seeds}. Chia is the perfect nutritious base for this pudding! Vanilla Chia Seed Pudding Add the almond milk, vanilla and stevia. Vanilla Chia Seed Pudding Whisk to incorporate all ingredients and let sit for 5 minutes. Whisk again and let sit for 10 minutes. Whisk one… more… time {this is to make sure none of the seeds stick together}! Pour the pudding in to a container with a lid and place in the refrigerator for at least 3 hours {or overnight, even better}. As the chia soaks, it will absorb the liquid and expand to 3 times the size! Vanilla Chia Seed Pudding In the meantime, prepare the raspberry-cashew cream. Vanilla Chia Seed Pudding First, drain and rinse the cashews that have been soaking. Then set aside a few raspberries to use as a garnish. Toss the cashews, raspberries, vanilla, stevia, and a few tablespoons of cold water in to the blender. Vanilla Chia Seed Pudding Set your blender on the “puree” setting and let it go until it is nice and smooth. Voila! You have a beautiful cream to top your pudding! {FYI – The cream will thicken up as it sits in the refrigerator, which is perfect because the chia pudding isn’t quite ready.} Vanilla Chia Seed Pudding A few hours {and a nap} later, you have a beautifully funky pudding! Vanilla Chia Seed Pudding Spoon the pudding in to dessert glasses and top with a dollop of raspberry-cashew cream, a few fresh raspberries and a sprig of mint {if you wish}! Vanilla Chia Seed Pudding

Vanilla Chia Seed Pudding

with Raspberry-Cashew Cream

  Ingredients: Pudding:

  • ½ cup chia seeds
  • 2 ½ cups vanilla almond milk {cow’s, soy or coconut milk will work too}
  • 1 ½ tsp. vanilla extract
  • 1 ½ tsp. Stevia in the Raw


  • ¼ cup cashews, unsalted
  • 6 oz. raspberries {2 oz. for garnish}
  • 2 Tbsp. cold water
  • ¼ tsp. vanilla extract
  • Pinch of Stevia in the Raw
  • Sprigs of mint [optional]


  1. Place cashews in a bowl and cover with water. Place in the refrigerator for at least 3 hours.
  2. To prepare the pudding: Whisk together chia seeds, almond milk, vanilla extract and stevia. Let sit for 5 minutes and whisk again. Let sit for 10 minutes and whisk again. Cover and place in the refrigerator for at least 3 hours.
  3. To prepare the cream: Set aside 2 oz. raspberries for garnish. Drain and rinse the cashews. Place the cashews, 4 oz. raspberries, cold water, vanilla extract and stevia in a blender. Puree until smooth.
  4. Scoop chia pudding in to dessert glasses and top with raspberry-cashew cream. Garnish with raspberries and mint [optional].
  5. Enjoy!

  Yield: 6 servings Per Serving*: Calories 160, Total Fat 8g(Saturated 1g, Trans 0g), Cholesterol 0mg, Sodium 65mg, Total Carbohydrate 18g (Dietary Fiber 7g, Sugars 8g), Protein 4g, Vitamin A 4%, Vitamin C 15%, Calcium 20%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.

Vanilla Chia Seed Pudding

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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