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.
Servings: 4 servings
Ingredients
- ½ 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
- ½ teaspoon pure vanilla extract
- Pinch sea salt
- ⅓ 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.