Vegan Strawberry Milk Chia Pudding

This vegan strawberry milk chia pudding boasts a rich and creamy strawberry flavor, a punch of plant-based protein, and plenty of detoxifying chia seeds.

Requiring just 10 minutes of active kitchen time and a handful of ingredients, it’s a nourishing breakfast recipe you’ll want to revisit. Plus, it can be prepared ahead of time to have at the ready for quick, nourishing grab-and-go breakfasts throughout the week. Simply spoon it into a bowl or jar and top.

For more leisurely mornings, I recommend pairing it with these vegan veggie “egg” breakfast sandwiches.

This recipe is sponsored by Nasoya. Thanks for supporting the brands that support Blissful Basil!

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Vegan High Protein Strawberry Milk Chia Pudding

This vegan strawberry milk chia pudding boasts a rich and creamy strawberry flavor, a punch of plant-based protein, and plenty of detoxifying chia seeds. 

Requiring just 10 minutes of active kitchen time and a handful of ingredients, it's a nourishing breakfast recipe you'll want to revisit. Plus, it can be prepared ahead of time to have at the ready for quick, nourishing grab-and-go breakfasts throughout the week. Simply spoon it into a bowl or jar and top. 

For more leisurely mornings, I recommend pairing it with these vegan veggie "egg" breakfast sandwiches.

Course Breakfast, Brunch

Keyword Chia Pudding, dairy-free, grain-free, plant-based, vegan

Prep Time 10 minutes

Inactive Chill Time 4 hours

Total Time 4 hours 10 minutes

Servings 4 servings

Author Ashley Melillo | Blissful Basil

Ingredients

• 1/2 one-pound container Nasoya Organic Silken Tofu
• 2 cups fresh strawberries, hulled
• 1 cup light coconut milk
• 2 to 3 tablespoons pure maple syrup or more to taste
• 1/2 tsp pure vanilla extract
• Pinch sea salt
• 1/3 cup chia seeds

Instructions

• Add the tofu, strawberries, coconut milk, maple syrup, vanilla, and sea salt to a high-speed blender. Blend on high for a minute, or until completely smooth.
• Transfer to an airtight jar or container. Whisk in the chia seeds.
• Refrigerate for at least four hours or overnight.
• Thoroughly whisk after refrigerating to distribute the chia seeds. If too thick, add more coconut milk, a few tablespoons at a time, as needed to thin. If too thin, add more chia seeds, one tablespoon at a time, as needed to thicken.
• Top as desired and enjoy.
• Refrigerate leftovers in an airtight container for up to 3 days.