The Creamiest Chia Seed Pudding (vegan + paleo)

VeganGluten-FreeSoy-FreeRefined Sugar-FreeEasyKid-FriendlyVegetarianDairy Free

This is the absolute creamiest chia seed pudding recipe you will find! It is a simple make-ahead breakfast or snack that is filling and incredibly nutritious. It can be topped with your favorite fruit, nuts, granola, or spreads to make it your own!

Easy Vegan Chia Seed Pudding

This Chia Seed Pudding recipe makes a creamy, satisfying and nutritious treat, pre-breakfast nosh, mid-morning snack…I pretty much eat it anytime I can! It is pretty versatile but I think my favorite time to enjoy it is first thing in the morning if I’m starving and don’t have time to make my full breakfast.  On rushed mornings I enjoy chia seed pudding straight out of the fridge and then typically make a larger breakfast a bit later when I have more time! I love that it’s full of fiber and other nutrients while tasting just like tapioca vanilla pudding.

Creamy Vegan Chia Seed Pudding
Chia Seed Pudding Ingredients

Creamy Chia Seed Pudding Ingredients

Short and simple is the best combination for a busy weekday breakfast or snack. There are just four ingredients in this recipe, and you can add any toppings you like or have on hand…or eat it as is!

  • Cashew milkHomemade Cashew Milk is so easy and fast to make with no straining or fancy equipment required. It doesn’t add much time to the recipe and it is a total game changer if you want a creamy dreamy chia pudding! The key is to use a 1:3.5 ratio of cashews to water.
  • Chia seeds – This recipe uses 3 tablespoons of chia seeds. It always surprises me that such a small amount goes so far in this recipe!
  • Maple syrup – Pure maple syrup, which is made from the sap of maple trees, is my favorite all-natural sweetener that keeps recipes free of refined sugar. You only need a splash of it in this chia seed pudding.
  • Pure vanilla extract – You need a little vanilla for the perfect pudding flavor!
Easy Overnight Chia Seed Pudding

All About Chia Seeds

When you combine chia seeds with liquid they expand and create a gel-like consistency, which is why they work so well in this “pudding” recipe.  Chia seeds are low in calories and offer important nutrients including essential fatty acids (omega-3s), antioxidants and minerals such as calcium, iron and magnesium. They are also rich in fiber.  In fact, this recipe uses 2 tablespoons of chia seeds which provides 38% of your recommended daily fiber! More fiber means you will feel fuller longer and your digestive system will thank you.

Vegan Chia Seed Pudding

How to Make The Creamiest Chia Seed Pudding

I prefer a thick pudding with the chia seeds evenly distributed.  After many attempts at making chia seed pudding that mostly ended up with a soupy, inconsistent mess, I finally perfected the recipe! This version is super luscious thanks to using Homemade Cashew Milk. Any thick, homemade plant milk would work. I have recipes for homemade oat milk or homemade almond milk and both would be tasty. This recipe makes one serving and it’s an process similar to overnight oats: stir everything together the night before, pop it in the fridge, and wake up to smooth, milky pudding deliciousness the next morning.

Chia Seed Pudding Toppings

Vegan Chia Seed Pudding Toppings

You can eat this pudding exactly as is and it’s delicious…but you can also get creative with toppings and really make it your own! I honestly think anything you’re craving could go on top of Chia Seed Pudding and taste incredible. It’s versatile like this!

Thick Chia Pudding Recipe

This Creamy Vegan Chia Seed Pudding is made without dairy, eggs, soy, refined sugars or gluten. It’s a super friendly way to make an allergen-free snack! If you give this recipe a try, snap a pic and tag #eatingbyelaine and @eatingbyelaine on InstagramTwitter or Facebook so I can see you enjoying your creations. You can also leave a review below this post, which helps other readers find and make this dish!

My friend, Laney from Life is But a Dish makes a delicious Almond Butter and Jelly Chia Seed Pudding recipe that I also highly recommend.

Overnight Chia Pudding
How to Make Chia Pudding
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Easy Vegan Chia Seed Pudding

The Creamiest Vegan Chia Seed Pudding (vegan + paleo)

  • Author: Elaine Gordon
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 12 1x
  • Diet: Vegan


This is the absolute creamiest chia seed pudding recipe you will find.  It is a simple make-ahead breakfast or snack that is filling and incredibly nutritious.  




  1. In a medium-sized lidded jar whisk together the milk, chia seeds, maple syrup and vanilla. For the initial 15 minutes whisk every 5 minutes to make sure the chia seeds distribute evenly.  Once everything is well incorporated, cover with the lid and place in your refrigerator overnight (at least 4 hours until thickened and cold).
  2. In the morning, stir with a spoon and enjoy.  Or, garnish with your favorite toppings such as chia jam, granola, coconut whipped cream, almond butter, healthy homemade nutella, easy sautéed cinnamon apples, or fresh berries.  
  3. Chia pudding lasts up to four days in your refrigerator if stored in an airtight container.  After that look for normal signs of spoilage.


You can substitute other homemade plant milks if desired but just make sure you use a recipe that yields a thick and creamy plant milk (not watered down). You can substitute store-bought plant milk but it will not be as thick and creamy and the chia seeds will not distribute evenly. But it would work in a pinch.  When I make homemade milk for chia seed pudding I use a 1:3.5 ratio (meaning 1 cup of nuts or oats to 3.5 cups of water).  For an even thicker pudding you could go down to 3 cups of water.

  • Category: Breakfast/Snack

Keywords: creamy chia seed pudding

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  1. MJ

    Hi, in your link to your cashew milk recipe, you use 4 cups, not 3.5 cups of water to 1 cup of cashews. Since I was following that, now I’ve messed up the base to the chia pudding. Why do you link to a recipe that uses different proportions?

    • Elaine Gordon

      Hi, MJ. I apologize, as that was a bit confusing… You are supposed to use 1 cup of any plant-based milk but I’m suggesting in the notes to use less water if making the plant-based milk yourself so you get a thicker consistency. In the notes I’m suggesting that if you make your own to follow the cashew milk recipe I’m linking to but instead of 4 cups of water to use 3.5 cups of water. I hope this clarifies what I wrote about in the note section. Please let me know so others don’t get confused as well. Best, Elaine

  2. Addie

    Yum! I made this with the cashew milk recipe in my soymilk maker…so for the cashew milk I threw all the ingredients in and added water to the line and used the soaked beans setting and the pudding came out soo delicious!

    • Elaine Gordon

      Thank you so much, Addie! I’m so happy to hear you enjoyed this one! Best, Elaine

  3. Brandilyn Haynes

    I love this recipe! It’s super easy to customize it with any fruit or toppings I have on hand, and it’s the perfect amount of sweetness for breakfast time! Sometimes I start it in the afternoon so it’s ready for dessert in the evening….YUM!

    • Elaine Gordon

      Thank you so much, Brandilyn! I’m so happy to hear you enjoy this one! Best, Elaine

  4. Lily

    Love! Super quick and easy breakfast or treat:)

    • Elaine Gordon

      Thank you so much, Lily! I’m so happy you love this one. Best, Elaine

  5. Natalie

    This is so tasty and good for breakfast, a sweet snack or an after dinner treat!

    • Elaine Gordon

      Thank you so much, Natalie! I’m so happy you enjoyed this one! Thank you for the five star rating! Best, Elaine


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