Cashew-Chiapudding mit Heidelbeermus (cashew chia pudding with blueberry compote)
A creamy overnight pudding built on blended cashews rather than plain plant milk, which gives it real body without needing added starch or gelatine, chia seeds then left to swell for hours until fully gelled rather than rushed. Stirring the mixture again after 10 minutes is what stops the chia seeds clumping into a layer at the bottom instead of setting evenly throughout.
Prep15 min
Cook10 min
Rest120 min
Servings4
Christoph's cashew chia pudding, the blended cashews giving it body without starch, stirred twice so the chia doesn't clump.
Ingredients
Units
Temperature
Servings
Pudding
- 100 g raw cashews, soaked in hot water for 1 hour rounded
- 350 ml water rounded
- 40 g chia seeds rounded
- 20 g maple syrup rounded
- 3 g vanilla extract rounded
Blueberry compote
- 250 g blueberries, fresh or frozen rounded
- 20 g maple syrup rounded
- 10 ml lemon juice rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Drain the soaked cashews. Blend with the fresh water until completely smooth, about 1 to 2 minutes.
- Stir the chia seeds, maple syrup and vanilla into the cashew milk. Let stand for 10 minutes, then stir again thoroughly to break up any clumps before the seeds fully swell.
- Cover and refrigerate for at least 2 hours, ideally overnight, until fully thickened.
- For the compote, simmer the blueberries, maple syrup and lemon juice in a small pot for 8 to 10 minutes, until the berries have broken down and the mixture has thickened slightly. Let cool.
- Layer or top the chia pudding with the blueberry compote before serving.
Notes
- Stir the pudding a second time, 10 minutes after mixing. Chia seeds sink and clump together as they start to swell; a second stir redistributes them evenly so the pudding sets as one uniform gel rather than a layer of seeds at the bottom.
- Blend the cashews completely smooth. Any remaining grit carries through into the finished pudding, since nothing else in the recipe masks it.
- Give it the full resting time. Chia seeds need hours, not minutes, to absorb enough liquid to gel properly; a short rest leaves it watery.
- It keeps for 4 days in the fridge, making it a genuine make-ahead breakfast for the week.
Ingredient substitutions
- Cashews can be sunflower seeds for a nut-free version, though the flavour will be more neutral.
- Blueberries can be any soft berry, fresh or frozen.
- Maple syrup can be agave syrup or another liquid sweetener.
From Christoph Mayer