How to make vegan Rose Milk Chia Pudding
If you do are not familiar with Chia seeds, I suggest you google it right away, read about it and come back to this recipe. You will LOVE this recipe! I have just started to adopt Chia seeds in my diet and I am a huge fan already. I have nothing but great things to say about them. I have tried a couple of different flavors now and both of them have been a huge hit in my house.
It's perfect for a large group too. Just serve a teaser amount in a ramekin and you will hear rave reviews. Better yet, try this recipe on Valentine's day 😉 The rose flavor and rose petal decoration will fit the occasion just right!
Rose milk is a fairly common beverage in India and I have drawn inspiration from this drink to create Rose Milk Chia Pudding. Like other recipes on my site, this recipe also sets an example for a dairy-free lifestyle. The perfect mix of non-dairy milk, chia seeds, maple syrup, and the flavoring are all you need to create a creamy and heavenly tasting pudding.
Last but not least, this pudding is an awesome meal-prep option. Just prepare a batch and refrigerate overnight for a quick breakfast. It is loaded with fiber, protein, and healthy fats. That's what I call a balanced breakfast. Moreover, it can be customized to work with dietary preferences. Depending on the mix-ins chia pudding can be made vegan or gluten-free.
You can make this for any occasion like father's day, mother's day. The one who you want to impresses with delicious and nutritious breakfast.
If you enjoy recipes such as this, get them directly in your inbox by subscribing to my newsletter. Just hit the subscribe button at the right. You will also get a copy of my e-book where I have put together some simple vegan dessert recipes and dessert essentials. My readers have found it very helpful and I am hoping you will too!
Here are the recipe details.
Rose Milk Chia Pudding
- 2 cups Cashew milk or Almond milk
- 7 tablespoon chia seeds
- 2 tablespoon rose water
- ½ teaspoon rose essence (optional)
- 4 tablespoon pomegranate
- Rose petals for decoration (Check out my pictures)
- 2 tablespoon maple syrup ( 3 dates )
- Pinch of sea salt
- ¼ teaspoon cardamom powder (optional)
- Mix well and let it sit for 5 minutes.Give it another stir to break up any clumps of chia seeds.
- Place a cover on top and refrigerate for 2-3 hours or overnight if you prefer this for breakfast.
- When you are ready to serve, top the pudding with pomegranate or any of your favorite fruit.
YOUR OWN NOTES
Nutritional information is an estimation only.Subscribe to my email list and get my Free E book Instant Pot Vegan Recipes.
Enjoy your new favorite breakfast or dessert!