Vegan No-Cook Chia Pudding

Total time4 hr 10 min

Prep time10 min

Cook time0 min

This creamy, no-fuss pudding comes together with just a whisk and a jar, no stovetop required. Maple syrup and vanilla bring warm sweetness, while a pinch of salt keeps the flavor balanced and rounded. Chia seeds do the real work here, swelling overnight into a thick, spoonable texture that's somewhere between pudding and tapioca. A few hours in the fridge is all it takes to go from loose liquid to a set, creamy base ready for topping. Pile on fresh berries right before serving for a pop of color and juicy contrast against the rich base. It's an easy make-ahead breakfast or snack that fits neatly into a vegan routine.

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Ingredients

4 servings

2 cups whole milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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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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