What better way to brighten your morning than this vegan Lemon Turmeric Chia Pudding? It's packed with plant-protein and healthy fats. It's like sunshine in a jar!
If you hadn't figured it out by now, we're pretty obsessed with chia pudding. What's not to like? It's healthy, filling, ridiculously easy to make and take on-the-go.
Not to mention, you can customize the flavor combinations to your heart's content. Keep it as simple as vanilla or chocolate, or add in nut butters, fruit, superfoods, etc.
This Lemon Turmeric Chia Pudding is one of our favorite combinations. It's bright, sunny, slightly tart and packed with anti-inflammatory turmeric. If you haven't heard by now, turmeric is pretty dang good for you.
In addition to its anti-inflammatory superpowers, curcumin (the main active ingredient in turmeric) is a potent antioxidant. It also aids in activating your body's antioxidant enzymes, which means you'll absorb more of the good stuff.
It's important to note that curcumin is absorbed significantly better when paired with a pinch of black pepper. If you're adding more turmeric into your diet for health reasons, we suggest adding a crack of black pepper for increased absorption.
If you're just eating it as a normal ingredient, feel free to leave the pepper out. It shouldn't change the taste much!
Feel free to use any kind of nut milk (or regular milk) that you'd like for the base of this chia pudding. We used cashew milk, but we also love using almond milk, coconut milk and even oat milk!
When it comes to toppings, I love the combination of lemon and fresh raspberries. They add a perfect pop of sweetness!
You can also opt for strawberries, blueberries, peaches, bananas etc. I typically eat mine with a handful of granola for texture.
More easy vegan breakfast recipes:
If you make this vegan Lemon Turmeric Chia Pudding, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.Print
What better way to brighten your morning than this Lemon Turmeric Chia Pudding? It's vegan, gluten free and packed with plant-protein and healthy fats. It's like sunshine in a jar!
- 1 cup nut milk of choice (we used cashew)*
- ¼ cup chia seeds
- 1 ½ tbsp raw honey (or maple syrup)
- 1 tbsp freshly squeezed lemon juice
- 2 tsp lemon zest
- ¾ tsp turmeric powder
- Pinch of black pepper (optional - helps activate the turmeric)
- ¼ tsp fine kosher salt
- For topping: fresh berries
- Whisk all ingredients together in a large bowl. Let sit for 5 minutes, then whisk well again.
- Refrigerate for at least 30 minutes to thicken, or preferably 4 hours.
- When ready to serve, top with fresh berries and granola. Enjoy!
*If you want to make nut milk from scratch, check out these recipes!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: No cook
- Cuisine: American
- Serving Size: 1 Pudding
- Calories: 515
- Sugar: 41.5 g
- Sodium: 780.7 mg
- Fat: 21 g
- Saturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 77.8 g
- Fiber: 24.7 g
- Protein: 12.7 g
- Cholesterol: 0 mg
Keywords: lemon chia pudding