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"A glass jar of Vegan Lemon Cream Pie Chia Pudding layered with chia pudding and creamy lemon curd, topped with a fresh lemon slice, surrounded by sliced lemons."

Vegan Lemon Cream Pie Chia Pudding

A two-layer vegan chia pudding with a thick full-fat coconut milk chia base and a smooth golden cashew lemon cream on top. Made overnight, naturally dairy-free and egg-free, and served in glass jars with a fresh lemon slice garnish.
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Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
Servings: 2 jars
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup chia seeds The base layer of the pudding
  • 1 cup full-fat coconut milk Canned, full-fat for a thick pudding base
  • 1 tablespoon maple syrup For the chia base layer
  • 0.5 teaspoon vanilla extract For the chia base layer
  • 1 pinch salt For both layers
  • 0.5 cup raw cashews, soaked 4 hours or overnight Drained and rinsed before blending
  • 0.5 cup coconut cream Blended with the cashews for a rich lemon cream
  • 3 tablespoon fresh lemon juice Freshly squeezed for the best flavor
  • 1 large lemon, zested Adds citrus flavor and flecks of color to the cream
  • 3 tablespoon maple syrup For the lemon cream layer
  • 1 teaspoon turmeric Creates the warm golden yellow color of the cream layer
  • 1 fresh lemon slice per jar, for garnish Notched and placed on the rim just before serving

Equipment

  • 1 Medium mixing bowl For the chia base
  • 1 Whisk For combining the chia mixture
  • 1 High-powered blender Essential for a smooth cashew lemon cream
  • 2 glass jars or straight-sided glasses Clear glass shows the two layers best
  • 1 Small bowl For soaking the cashews
  • 1 fine strainer For rinsing the soaked cashews
  • 1 Long spoon For layering and for eating both layers together
  • 1 Small knife For notching the lemon garnish

Method
 

  1. Whisk the chia seeds, full-fat coconut milk, maple syrup, vanilla extract, and salt together in a medium bowl until fully combined with no dry chia seeds clumping at the bottom.
  2. Let the chia mixture sit for 5 minutes at room temperature, then whisk again to break up any clumps that have formed as the seeds begin absorbing the liquid.
  3. Pour the chia mixture into glass jars filling each to just below halfway, then cover and refrigerate for at least 4 hours or overnight until fully set and thick.
  4. Drain and rinse the soaked cashews, then transfer to a high-powered blender with the coconut cream, fresh lemon juice, lemon zest, maple syrup, and turmeric.
  5. Blend on high speed for 60 to 90 seconds, stopping once to scrape down the sides, until the cream is completely smooth and no cashew pieces remain visible in the mixture.
  6. Taste and adjust sweetness with more maple syrup or brightness with a small squeeze of additional lemon juice until the cream tastes balanced and genuinely lemony.
  7. Remove the set chia jars from the refrigerator and spoon the lemon cream carefully over the top of each chia base using the back of a spoon to guide the cream gently without displacing the layer below.
  8. Tap each jar once on the counter to settle the cream level, then cover and return to the refrigerator until ready to serve, or serve immediately if the chia base was chilled overnight.
  9. Just before serving, notch a fresh lemon slice and place it on the rim of each jar, then serve cold with a long spoon so each scoop reaches through both layers together.

Notes

Soak the cashews for a full 4 hours minimum for a completely smooth cream with no grainy texture. Use full-fat canned coconut milk in the chia base for a reliably thick pudding. Whisk the chia mixture twice before refrigerating to prevent clumping.