Dairy Free No-Cook Chia Pudding

Total time4 hr 10 min

Prep time10 min

Cook time0 min

Chia seeds are whisked with maple syrup, vanilla, and a pinch of salt until every seed is evenly coated, then left to sit and thicken into a rich, spoonable pudding overnight. No cooking, no fuss — just a good whisk, a fridge, and a little patience while the seeds work their magic. The result is a thick, creamy texture with just the right amount of gentle sweetness from the maple syrup and vanilla. Pile fresh berries on top for a pop of color and juicy contrast against the pudding's smooth base. It's an easy make-ahead breakfast or snack that fits neatly into a dairy free routine, ready and waiting in the fridge whenever you need it.

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Ingredients

4 servings

2 cups whole milk
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
⅓ cup chia seeds
2 tbsp maple syrup
1 tsp vanilla extract
1 pinch salt

For serving

fresh berries, for serving (optional)

Instructions

1
Whisk together the milk, maple syrup, vanilla extract, and salt in a medium mixing bowl until the syrup is fully dissolved.
2
Add the chia seeds and whisk vigorously until evenly distributed throughout the liquid, about 30 seconds.

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