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https://www.karissasvegankitchen.com/vegan-caesar-salad-recipe-creamy-caesar-dressing/

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Healthy vegan Caesar salad with crispy spiced chickpeas, dairy-free parmesan, and creamy vegan cashew dressing is a crunchy, flavorful, and light dish for lunch or dinner.

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I love coming up with healthy salad recipes that aren't totally boring. Don't get me wrong, I enjoy a basic chopped salad with a simple oil and vinegar dressing, but sometimes you just need...more! More crunch, more flavor, more creaminess, more texture. And definitely more protein to make it a meal.

That's why this Caesar salad recipe is one of my favorites. Every bite is complete with crunchy homemade croutons, delicious spiced chickpeas, super creamy caesar dressing, and "parmesan cheese".

Ingredients

This is a classic Caesar recipe with a plant-based twist to make smooth cashew-based dressing. The result is every bit as flavorful, creamy, and addicting as regular Caesar dressing. I think you'll love it as much as I do. Reminder: You can find the printable, detailed recipe in the recipe card below.

Romaine lettuce. This is a must-have for crunch, fresh Caesar. Chop it into bite-sized pieces for easier eating.

Chickpeas. This is how I love to add extra crunch and protein to my Caesar salad to make it a vegan meal.

Garlic powder. Adds just the right amount of savory flavor to crispy spiced chickpeas.

Dried parsley. This is the key to adding a fresh, herby flavor to your chickpeas.

Cashews. You'll need these to make your own quick and easy vegan parmesan. You can also use store-bought parmesan. My favorite is by Follow Your Heart.

Nutritional yeast. A go-to flavor enhancer to add nutty, cheesy flavor without any dairy.

Garlic croutons. Because no Caesar salad is complete without plenty of crunchy croutons!

Vegan caesar salad dressing. This is what really brings your salad to life!

Storage

After dressing, the salad should be enjoyed right away. You can store the dressing in an airtight container in the fridge for up to four days.

Keep the croutons and crispy chickpeas in an airtight container on the counter for up to one week. If they lose any of their crispiness, dry them ut in a 350°F oven until they're crunchy again.

Substitutions & Swaps

Gluten-free. Substitute gluten-free bread or pre-made croutons.

Other proteins. Use Crispy Pan-Fried Tofu, tempeh, or seitan for another plant-based protein option.

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Looking for more easy, healthy lunch ideas? Try these rainbow hummus wraps next!

Vegan Caesar Salad Recipe

Vegan Caesar salad made with chickpeas, croutons, and a homemade creamy Caesar dressing!

Spiced Chickpeas

Spiced chickpeas: Add oil and chickpeas to a skillet. Mix in salt, garlic powder, parsley, and pepper. Heat on medium until warm and browned, about 5 minutes.

Vegan Parmesan: Blend together cashews and nutritional yeast until it becomes the texture of traditional parmesan cheese. A spice grinder is perfect for this, but a regular blender or food processor will also work.

In a bowl, toss the chickpeas, vegan parmesan, and romaine lettuce with the croutons and the amount of salad dressing you prefer. Add more vegan parmesan on top if you wish! This recipe makes 2 big salads or about 4 if served as a side salad.

[adthrive-in-post-video-player video-id="KT5i9b5x" upload-date="2019-04-18T22:03:07.000Z" name="Vegan Caesar Salad" description="Vegan Caesar Salad"]

*Prep time includes making croutons and dressing.

Nutrition facts do not include croutons or Caesar dressing - please see the individual recipes for those nutrition facts.

More Yummy Vegan Salads:

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Vegan Caesar Salad With Spiced Crispy Chickpeas

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Vegan Caesar Salad with crispy chickpeas, garlic croutons & creamy cashew caesar salad dressing is crunchy, light & full of savory flavors.

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No chicken needed for a tasty pot pie! This vegan pot pie has a super creamy filling loaded with vegetables and chickpeas. Plus, the homemade pie crust is absolutely heavenly.

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Chicken pot pie was one of my favorite comfort food dinners before going vegan. Good news: we can get those same flavors without meat or dairy!

This is a delicious labor-of-love weekend meal or special occasion dinner (great for Thanksgiving or Christmas!) Enjoy on its own or serve with a fresh chopped salad. See the section on variations and substitutions for how to make this pot pie oil-free or gluten-free.

Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!

Ingredients

Simple ingredients make for a delicious pot pie!

Pie crust: This is my favorite recipe for homemade vegan pie crust. It's so flaky and buttery! If you opt for storebought, make sure to read the label because many contain eggs, dairy, and/or lard.

Vegan butter: I like to use Earth Balance.

Seasoning: Onion powder, garlic powder, sage, and thyme.

All-purpose flour: This will thicken the filling.

Vegetable broth

Oat milk: I love oat milk because it's neutral-tasting and so creamy. You can substitute with any non-dairy milk of your choice (plain, unsweetened.)

Vegetables: Carrots, peas, corn, and potatoes.

Chickpeas: This is basically the chicken substitute for our vegetable pot pie. Gardein has some tasty frozen "chick'n" strips you could use, too!

Instructions

There are two main parts to vegan pot pie: cooking the filling, then baking the pie.

Prep: Make the pie crust. If you bought one, set it out at room temperature so it's easy to roll out.

1. Melt the butter in a large pan or pot. Whisk in the seasonings (onion powder, garlic powder, sage, and thyme) and cook for 2 mins. Whisk in the flour and cook for another 2 mins.

2. Whisk in the vegetable broth and milk.

3. Mix in the carrots, peas, corn, potatoes, and chickpeas. Bring to a boil, reduce heat, and let simmer until the veggies are just tender (about 10 mins.)

4. Remove from heat and let cool off for about 10 minutes. In the meantime, roll out the dough.

5. Assemble the pot pie - press one crust into the pie pan, add the filling, then top with the second crust. Decorate the crust how you want! Then, brush crust lightly with non-dairy milk or melted butter (optional, but helps get a golden brown color.)

6. Bake at 425°F for 25-30 mins. About halfway through, cover the edges of the pie crust with aluminum foil or pie crust shield so they don't burn. so they don't burn.

Vegan Dinners eBook

21 Dinner Recipes

8 Bonus Recipes

2-Week Meal Plan

Recipes Include:
Variations & Substitutions

Oil-free: In the pot (not heated yet) whisk together the seasonings, vegetable broth, oat milk, and flour. Add in the veggies and follow the remaining instructions as detailed in the recipe card.

Gluten-free: Substitute the flour with all-purpose gluten-free flour that contains xanthan gum like Bob's Red Mill 1-to-1.

Vegetables: You can omit or add whatever vegetables you want to this pot pie. Green beans and cauliflower are great additions!

Make-Ahead & Storage

For meal prep, the easiest thing to do is make the pie crust ahead of time. You can also make the filling ahead of time, but you may need to add a little extra liquid before assembling the pot pie as the vegetables tend to absorb it.

You can also freeze it! I recommend using a disposable pie tin. After assembling the pie (do not bake) wrap the pie in foil and plastic wrap or store in an airtight freezer bag. Freeze for up to 3 months. When you are ready to cook it, no need to thaw it out. Just add 15-25 minutes to the baking time.

Store leftovers in the fridge for up to 3 days.

Vegan Pot Pie

The best vegan pot pie made with chickpeas and vegetables.

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The Best Vegan Pot Pie - Karissa's Vegan Kitchen

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You don't need chicken to make a delicious pot pie! This vegan pot pie has a creamy filling loaded with vegetables and chickpeas.

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https://www.loveandlemons.com/chia-seed-pudding/

Bri and Samantha

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This easy chia seed pudding recipe is a perfect healthy breakfast or snack! It tastes like dessert, but it's filled with fiber, protein, and healthy fats.

Now that the weather's warming up, this chia seed pudding recipe has become my go-to breakfast/afternoon snack. It's cool, creamy, and lightly sweet, with warm depth of flavor from a pinch of cinnamon. Topped off with fresh fruit, homemade granola, and a drizzle of maple syrup, it tastes like dessert, but it's packed with fiber, protein, and healthy fats.

Another reason I love this chia pudding? It's super easy to make, and it keeps in the fridge for about 5 days. So if you're a big fan of meal prepping, this recipe is for you. Make a batch of chia seed pudding on the weekend, and portion it into individual jars or containers. You'll have a quick, healthy breakfast ready for every day of the week!

Chia Pudding Recipe Ingredients

Here's what you'll need to make this chia pudding recipe:

Chia seeds, of course! I used white chia seeds on the day I took these photos, but black chia seeds will work here too.

Coconut milk or almond milk - I like to use light coconut milk in this recipe because it makes the pudding extra-rich and creamy, but if you don't have any on hand, don't worry! Almond milk is also a great choice.

Maple syrup - I mix some into the chia seed pudding to sweeten it naturally. When I eat, I drizzle more maple syrup on top!

Cinnamon - For warm depth of flavor.

And sea salt - To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Chia Pudding

This chia pudding recipe couldn't be simpler to make! Here's how it goes:

First, combine the ingredients in lidded Mason jar. It should be fairly large; look for one with a volume of 3 to 4 cups.

Next, shake! Secure the lid on the top of the jar, and vigorously shake to combine the ingredients.

Then, chill. Pop the pudding in the fridge for a few hours.

An hour or two later, stir. This step is crucial for breaking up any seed clumps within the pudding. If the chia seeds stay bunched together, they won't absorb the liquid in the jar, making for a lumpy, crunchy chia seed pudding. No, thanks!

Then, chill again. After stirring, cover the jar, and refrigerate overnight.

In the morning, your chia seed pudding will be ready to eat!

Chia Seed Pudding Serving Suggestions

On its own, chia pudding is creamy, rich, and lightly sweet. But let's be honest: the best part of any chia seed pudding recipe is the toppings! Here are some of my favorites:

Fresh fruit. I love piling berries and tart cherries on chia seed pudding. Use fresh ones in the summer and thawed frozen ones for the rest of the year.

Something crunchy, like coconut flakes, chopped nuts, or homemade granola.

Something sweet. Add an extra drizzle of maple syrup. Honey works too!

Load up your chia seed pudding for a healthy breakfast or snack! Store any leftovers in the covered jar or an airtight container for up to 5 days. If the pudding becomes too thick, loosen it with a little extra milk. Wait to add the toppings until right before you eat.

More Favorite Breakfast and Snack Recipes

If you love this chia pudding recipe, try one of these yummy breakfasts or snacks next:

Chia Seed Pudding

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This easy chia seed pudding recipe is a perfect breakfast or snack! It's creamy, delicious, and filled with protein, fiber, and healthy fats.

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Brooke and jaeanne

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These Vegan Black Bean Brownies are seriously fudgy, rich and indulgent and are the best secretly healthy dessert - you definitely won't notice the black beans! They're packed full of protein and fibre and are perfect for satisfying sweet cravings. They're super easy to make, requiring just one bowl (food processor) to make and are ready in 30 minutes! They're also gluten-free, grain-free, oil-free, refined sugar free and date-sweetened.

How to make this recipe
Scroll down to the bottom of the post for the full recipe.

Place the black beans, soaked and drained dates, cocoa powder, almond butter, salt and plant-based milk in a food processor or .

Once you've whizzed that all up until it's completely smooth, add the ground almonds (almond meal) and baking powder.

And blend again briefly to combine.

Tip: Line the tin with greased baking paper to make it easier to remove the brownies after.

Bake in the oven for 10-15 minutes - be very careful not to over-bake them!

Leave to cool slightly before cutting into squares!

Substitutions you can make

You can use any type of nut or seed butter - almond butter, peanut butter, cashew butter, sunflower seed butter, tahini etc.

You can use any type of plant-based milk - almond milk, cashew milk, soy milk, rice milk, oat milk etc.

You can replace the ground almonds with ground hazelnuts or ground walnuts.

How long do these Black Bean Brownies keep for?

These Black Bean Brownies keep covered in the fridge for up to a few days - the taste or texture remains unchanged which means they're great for meal prep and making ahead for entertaining.

More vegan chocolate recipes

If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Drain away the water from the soaked dates and all to a food processor or blender with the black beans, cocoa powder, almond butter, almond milk and salt.

Blend until completely smooth, mixing it around a couple of times if necessary.

And the ground almonds and baking powder and blend briefly just to combine.

Transfer the mixture into a square or rectangular baking tin lined with greased baking paper.

Bake in the oven for 10-15 minutes. They should be slightly cracked at the top and slightly firm inside but still quite gooey - be careful not to overcook!

Leave to cool before cutting into squares.

Keeps covered in the fridge for up to a few days.

Vegan Black Bean Brownies (Gluten-Free)

* Percent Daily Values are based on a 2000 calorie diet.
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
More Baking & Dessert Recipes

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Vegan Black Bean Brownies (Gluten-Free) - Rhian's Recipes

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Vegan Black Bean Brownies: naturally sweetened, refined sugar free, grain-free and gluten-free, and made in just one bowl.

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https://nourishedbynic.com/creamy-vegan-red-pepper-pasta-sauce/

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Published: · Modified: by · This post may contain affiliate links ·

The creamiest vegan red pepper pasta sauce packed with hidden veggies...and all without any nuts! THIS is what dreams are made of.

Imagine it's a cozy night in. You just opened a bottle of wine, you have your favourite music playing and a bowl of creamy vegan red pepper pasta is waiting for you. This sauce is seriously one of the most amazing things I've made. I swear I'm not exaggerating it tastes amazing but it's also healthy. It's creamy, it's vegan, it's packed with veggies and you need it ASAP.

When I was younger I used to be a VERY picky child. Pasta was pretty much the only food I would eat until I was 10. But honestly I think I was on to something. What's not to love about pasta? Want an easy dinner? Make a bowl of pasta with tomato sauce. Want a fancy date night meal? Make a homemade sauce. Want a food to comfort you after a hard week? A bowl of creamy pasta is there for you. PASTA can do it all.

Some pasta sauces can be so heavy though and as much as I love past sometimes you just want a lighter version. Introducing: this creamy vegan red pepper pasta. It's made from a base of roasted red peppers and sun dried tomatoes mixed with non-dairy milk and some spices for extra flavour. So you get all the same great thick creaminess we love about a good pasta sauce but there is no heavy cream. Oh and it also only takes less than an hour to make from start to finish. Now that's a win in my books.

Looking for your next date-night meal to wow your loved ones? this is IT. Don't believe me? Try it for yourself.

What Ingredients do I Need for Creamy Vegan Red Pepper Pasta?

Red Bell Peppers- The base of this sauce! We toss the peppers in the oven until they get nice and roasted and then blend them up! That's it! I like to make my own peppers because it makes me feel proud of myself knowing I made a recipe 100% from scratch but jarred roasted red peppers will also work! Just make sure your drain out the excess oil before. If you do decide to go with jarred roasted peppers, don't worry about roasting the garlic and just toss it into the food processor!

Sun Dried Tomatoes- I LOVE sun dried tomatoes. I add them to salads and sauces whenever I can because I love the flavour they bring. It's a little salty but also a little roasted they are SO good. I find they really elevate this sauce!

Nutritional Yeast- The secret vegan nutritional powerhouse. Packed with plant-based Vitamin B12 I love adding nutritional yeast to my vegan recipes whenever I can. It also adds a nice nutty, cheesy flavour which I love. If you aren't vegan you can sub this with parmesean cheese!

Cornstarch- The key to getting this sauce thick! Cornstarch is the not so secret ingredient to a good sauce. If you are not able to eat cornstarch due to dietary restrictions or you don't have any on hand you can substitute 1 for 1 with arrowroot starch or any other thickener you typically use in sauces.

Milk- Oat, almond, soy, dairy (if you aren't vegan lol) choose whatever milk your heart desires. Just make sure it is unsweetened and unflavored because no one wants a vanilla tasting red pepper sauce.

Basil- I use dried basil because it's cheaper and I always have it on hand in full transparency. However if you want to go for the true Italian tasting sauce feel free to use about ¼ bunch of chopped fresh basil.

Pasta- Choose your favourite pasta! I love rigatoni because it makes me feel *fancy* (don't ask me why lol). But you can use any pasta. I also LOVE chickapea pasta if you're looking for an added protein and fibre boost (bonus they're a Canadian company!).

PS. if you love this vegan pasta sauce you NEED to try my tofu alfredo sauce next.

📖 Recipe

Creamy Vegan Red Pepper Pasta

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Creamy Vegan Red Pepper Pasta Sauce (without nuts!)

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The creamiest vegan red pepper pasta sauce packed with hidden veggies...and all without any nuts! THIS is what dreams are made of.

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This Green Goddess Salad is all over TikTok, made famous by the lovely @bakedbymelissa! Her TikTok recipe went viral so of course I had to make my own version AND make it high in protein!
This green goddess salad is loaded with pesto garlic & flavor, packed with veggies, and has some candied tempeh snuck in for extra plant protein! This salad is like guacamole's pesto twin. It is loaded with greens (hence the name) and is so versatile you can really throw in any greens you have on hand! It is the perfect swap for a dip or guacamole, tastes just as good, and will help you sneak in some extra greens!

Other Recipes You'll Love: Creamy Vegan Caesar Salad Vegan Ceviche with Hearts of Palm The BEST Cheesy Kale Chips
Why you'll love this green goddess salad

The salad is loaded veggies, but still tastes AMAZING!

It is like a healthier, veggie packed version of guacamole.

It has a ton of plant based protein & is very filling!

You can eat it as a salad or as a dip!

It has a delicious pesto and garlic flavor!

It is the perfect appetizer or side dish to impress your family and friends!

How to make your green goddess salad

This green goddess salad recipe is so simple you will want to have it every single day!

Make your tempeh. Chop your blocks of tempeh into slices then place them into a container. Add in the coconut aminos and shake to coat. Let the tempeh marinate for 1-2 minutes then air fry at 400f for 6 minutes. If you don't have an air fryer you can also pan fry your tempeh for 3 minutes per side. Let your tempeh cool to room temp then chop it into tiny pieces.

Prep your veggies! The base of our salad is green cabbage, cucumber, green onions and chives. Slice up your veggies into small pieces and toss them into a large bowl.

Make the dressing! Make this green goddess salad dressing recipe in your blender! It is packed with veggies and so easy to make! Just blend until smooth and season with salt to taste. I ended up moving the dressing into a small blender to make sure it blended completely smooth, as it got caught on the sides in the big Vitamix blender.

Assemble your salad. Add your tempeh on top of the diced veggies along with the dressing and toss to coat.

Serve your salad on its own, as a dip, or as a burrito stuffer!

How to serve your green goddess salad

With some tortilla chips! In the original recipe, the salad is served with tortilla chips and eaten like a dip! This is the viral version!

With some crackers or rice cakes! I personally love using rice crackers as a dipper for this salad! It keeps the salad low in calories and still provides that delicious crunch!

As a salad! Just serve your green goddess creation as a salad on its own, or as a side!

On some toast or in a pita! This green goddess salad would be amazing addition to any salad, burrito or pita! Toss it in just like a coleslaw!

In a lettuce wrap! To keep this green goddess salad low in carbs eat it inside of a lettuce cup!

Some tips from Steph

Swap the hemp seeds! I used hemp seeds to make this salad higher in protein but you can use any nuts you'd like! Some great options would be almonds, walnuts or cashews! The original recipe by @bakedbymeliss used cashews and walnuts!

Make it oil free! Make your green goddess salad dressing oil free by swapping the oil for equal parts plant milk. I would personally add in a couple tablespoons of extra nuts or hemp seeds to ensure the dressing is still nice and creamy!

Switch up the greens! You can really throw any greens into this recipe! Try adding in some arugula, jalapenos, lettuce and more! You can even switch up the herbs in the dressing for a different flavor profile!

Half the recipe! This green goddess salad recipe makes one HUGE bowl of salad! Now I personally LOVE it and can eat it for days on end but if you don't want to have leftovers definitely half the recipe!

This recipes will give you garlic breath! Haha just wanted to let you know in case you have a hot date later today! Beware of the garlic & onion breath! Although this salad is HANDS DOWN worth it in my opinion!

Storing your green goddess salad

Store your green goddess salad in the fridge in an airtight container. It will become slightly less crisp the next day but will still taste amazing! It is definitely worth keeping for a healthy lunch for the following day!

Other recipes you will love
Creamy Vegan Caesar Salad Vegan Ceviche with Hearts of Palm The BEST Cheesy Kale Chips Classic Three Bean Salad Veggie Packed Chickpea Noodle Soup Hearty Tomato and Lentil Soup
Want more FREE plant-based recipes?

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High Protein Green Goddess Salad {Viral TikTok Recipe}

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High Protein Green Goddess Salad {Viral TikTok Recipe} - That Vegan Babe

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This green goddess salad is the ultimate chip dip or healthy side dish! Packed with candied tempeh for protein and filled with pesto flavor!

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Brooke and jaeanne

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Plant-based sausage, lentils, kale, and pepitas come together to make a heavenly filling for vegan stuffed acorn squash. (This recipe happens to be gluten-free!)

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If you're looking for a delicious main dish to make for a family dinner, Thanksgiving, or Christmas this stuffed squash fits the bill. It's flavorful, satiating, and super festive. The filling is also packed with protein and nutrition while still tasting indulgent.

Soft, seasoned lentils paired with crunchy pepitas and vegan sausage is heaven in your mouth. Plus, we're adding some greens in there. Top with vegan parmesan for extra umami flavor!

Ingredients

This vegan acorn stuffed squash recipe is super customizable so make sure to check out the "variations" section below.

See recipe card for quantities.

Acorn squash: This recipe calls for two medium-sized squash.

Maple syrup

Black pepper and salt

Vegan sausage: There are several brands of vegan sausage that can be found in the freezer section of most grocery stores. Or, you can make homemade tempeh sausage crumbles.

Pepitas

Vegan parmesan: Make this homemade version or grab your favorite from the store.

Seasoned Lentils:

Dried lentils

Vegetable broth: We'll be using veggie broth instead of water to cook the lentils because it offers more flavor.

Allspice and garlic

Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!

Instructions
Cook the Squash

Preheat oven to 400°F. Cover a baking sheet with parchment paper or a silicone baking mat.

Cut the acorn squash in half, horizontally. Scoop out the pulp/seeds and discard (or you can roast the seeds in place of the pepitas.)

Place on the baking sheet. Trim the pointy ends off so the squash will sit flat. Brush with maple syrup and sprinkle a little black pepper and salt on top.

Bake for about 45 minutes, or until the squash is fork tender.

Prepare the Sausage

Prepare the vegan sausage according to the package instructions, or make crumbled tempeh sausage (instructions here), while the squash bakes.
Cook the Lentils

Simmer the lentils with the vegetable broth, allspice, and garlic until the lentils are tender. Find specific cooking times on the lentils package.

When the lentils are finished cooking, turn off the heat but leave the pot on the burner. Mix in the chopped kale and cover for 5 minutes until the kale is tender.

Stuff It

In a large bowl, mix the lentils with the vegan sausage and pepitas.

Stuff the tender squash halves with the filling. Top with vegan parmesan and bake for another 10-15 minutes.

Serve warm!

Variations

This recipe is super easy to adjust to your preferences.

Kale: Instead of kale, use your favorite greens! Spinach or collard greens are great options.

Pepitas: You can use sunflower seeds instead.

Vegan sausage: Other protein sources like tofu or TVP can be substituted.

Squash: This recipe can also be made with butternut squash - or even baking pumpkins! The cooking times may vary.

Make Ahead and Storage

Stuffed squash is actually a favorite meal prep recipe of mine during the fall season. It stores and reheats very well.

Store in the fridge in an airtight container for up to 3 days. To reheat, I prefer to microwave my stuffed squash for about 3 minutes. You can also heat it back up in the oven at 375°F for about 15 minutes.
Vegan Dinners eBook

21 Dinner Recipes

8 Bonus Recipes

2-Week Meal Plan

Recipes Include:
Vegan Stuffed Acorn Squash

This delicious vegan stuffed acorn squash is the perfect main dish for Thanksgiving or Christmas.

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Vegan Stuffed Acorn Squash - Karissa's Vegan Kitchen

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Lentils, plant-based sausage, kale, and roasted pepitas come together to make a heavenly filling for vegan stuffed acorn squash.

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Mara, Shangethaa, Claire

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Chickpeas with tomatoes & spinach recipe | Good Food

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A warming Indian meal that is perfect for a night on the sofa with a bit of naan, from BBC Good Food.

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JENNIFER IFRAH AND ROMEESA ULTIMATE PROTEIN POWER BOWL

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JENNIFER IFRAH AND ROMEESA ULTIMATE PROTEIN POWER BOWL

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Mara, Shangethaa, Claire

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The best basic chia seed pudding recipe and info about the proper ratio of chia seeds to liquid. Start with this basic recipe and then experiment with your own variations to enjoy for breakfast, as a snack or dessert. Vegan, gluten-free, paleo and keto-friendly.
Let's talk chia seeds. These tiny little seeds are amazing and I've been hooked on them for years. Check out my post about the health benefits of chia seeds to see why.

Chia seeds are a staple for those of us in the health and wellness space, but I know there are a ton of people out there who haven't tried them yet. The one benefit of getting into chia seeds now is that they're super accessible and almost all grocery stores carry them. A few years ago they were a bit harder to find and usually only sold at natural food stores or online.

There are a TON of chia seed recipes out there (and I have dozens posted here on EBF), but if you're chia newbie, chia pudding is an awesome first-timer recipe because you'll get a real sense of their absorption power, the gel-like texture they create and their ability to help keep you full.

Chia seeds can absorb 9 times their weight in liquid, but for making chia pudding I like to stick with a 1:6 ratio. So I do 3 Tablespoons of chia seeds to 1 cup of liquid for a single serving and 6 Tablespoons (or about 1/3 cup) of chia seeds to 2 cups of liquid for a double batch.

The liquid is up to you and will vary based on preference and dietary restrictions. I love using plant-based milks like almond, cashew and coconut milk. They give the chia pudding a creamy consistency that's really nice. Full-fat canned coconut milk is great if you're looking to increase the creaminess and make a really filling breakfast, snack or dessert out of the chia pudding. It's also a great option for people who follow the paleo or keto diet.

As for the texture, it's like a thick, creamy tapioca pudding. And chia seeds have no flavor so the pudding will taste like whatever liquid and mix-ins you're using. If you want the pudding to have a bit of sweetness you can add sweet spices like cinnamon and cardamom, vanilla extract and your sweetener of choice. I'm a big fan of maple syrup so this basic chia pudding recipe has vanilla and maple syrup added. Honey is a great option if you're paleo and if you need a sugar-free option, just skip the sweeteners all together. For a chocolate version, add some cacao powder to the mix.

In terms of timing, the chia seeds start to absorb the liquid pretty quickly, but you do need to give the pudding a bit of time to build the gel-like consistency. I usually add the liquid, give it a good stir, let it sit for 5-10 minutes, give it another stir to make sure the chia seeds aren't clumping and then let it sit in the fridge for an hour or two, but if you're in a rush you can eat it within 20 minutes or so, it just might be a little liquidy. Another great option is to make it the night before you want to eat it and let it sit in the fridge overnight.

Chia pudding is an awesome meal-prep option. Make a batch on Sunday to have in the fridge for a quick breakfast, healthy snack or dessert. It's loaded with fiber, protein and healthy fats, low in sugar and super filling! Plus it works with so many different dietary preferences. Depending on the mix-ins chia pudding can be made vegan, gluten-free, paleo and keto.

More chia pudding recipes:
Chocolate Covered Strawberry Chia Pudding <- Perfect for Valentine's Day!
Kiwi Chia Pudding Parfait Creamy Breakfast Chia Pudding Coconut Pumpkin Chia Pudding Banana Split Chia Pudding

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Basic Chia Seed Pudding | Eating Bird Food

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The best basic chia seed pudding recipe and info about the proper ratio of chia seeds to liquid. Start with this basic recipe and then experiment with your own variations to enjoy for breakfast, as a snack or dessert. Vegan, gluten-free, paleo and keto-friendly. Let's talk chia seeds.

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https://vm.tiktok.com/ZMM9DmhqN/

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2329 likes, 17 comments. “High maintenance banana bread but its SO GOOD”