By After multiple rounds of testing and months of trial and error, this dairy-free protein chia seed pudding is finally perfect! Totally creamy, delicious, so simple to make, and packed with 20 grams of protein. All thanks to simple ingredients like tofu, soy milk, and chia seeds.
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I've been dairy-free on and off for the better part of the last decade. Most things I don't miss, but chia seed pudding I do because it's so fast and delicious, making it one of my favorite high-protein low-calorie breakfasts.
I used to resort to making it with protein powder, but after realizing the potential of silken tofu, I was finally able to make my own dairy-free, high-protein chia seed pudding. This base recipe is super adaptable to different flavors like chocolate, peanut butter, and various fruits.
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Recipe
Dairy-Free Protein Chia Seed Pudding
Ingredients
- 3 tablespoon chia seeds
- ½ cup soy milk
- ½ cup silken tofu
- 1.5 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 1 pinch salt
Before you start!
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Instructions
- Blend 3 tablespoon chia seeds, ½ cup soy milk, ½ cup silken tofu, 1.5 tablespoon maple syrup, ½ teaspoon vanilla extract, and 1 pinch salt together until smooth, about 30 seconds.Please note that I tested this, stirring the seeds in vs blending, and if you only stir them in, this pudding will not set up. So, you have to blend them in. The other option is to stir them in but stir it every 30 minutes to redistribute the seeds.
- Pour in a jar and let sit in the fridge for a minimum of 6 hours, or overnight.
- Once set and ready to eat, add your favorite toppings and enjoy! I like to top mine with granola, nut butter, coconut whip, berries, etc.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Nutrition
does it taste like tofu?
No! If you've tried any of my recipes, then you know that when I say something doesn't taste like whatever the secret ingredient is (chickpeas, tofu, cottage cheese, Greek yogurt, etc), it honestly doesn't! Silken tofu is the mildest of the options. Just be sure to drain the water out (no need to press it though).
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Soy milk: Why aren't more people talking about this?! High in protein and plant-based! Other plant-based milks will work, but look for another high protein option, like flax milk or Ripple pea milk.
- Chia seeds: These absorb liquid and create that classic gel-like texture while also providing fiber, healthy fats, and a little protein. They're also great in cinnamon roll protein baked oats, Greek yogurt chia seed pudding, or peanut butter protein smoothies!
- Silken tofu: Before I made chia seed pudding with tofu, I made it with coconut milk (another favorite) because it's thick enough to suspend the chia seeds, so we don't need to stir it every 30 minutes. Blended tofu acts the same way as long as the water is drained out, and you blend the chia seeds with everything.
- Maple syrup: Oddly enough, I found that using too much maple syrup makes this taste more like tofu, so I opt for just a touch. Agave works too.
- Vanilla extract and salt
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: silken tofu
This hero of plant-based cooking is a fantastic source of protein and incredibly cheap. Just ½ cup of silken tofu can pack around 8-10 grams of protein, making it an excellent addition for boosting the protein content of tofu protein shakes or tofu frappuccinos, sauces, and, of course, this chia pudding! If you use tofu because you don't eat dairy, I'd suggest checking out our list of our top high-protein dairy-free recipes!
here's how to make dairy-free chia pudding
Be sure to scroll to the recipe card for the full recipe!
- Combine everything in a blender.
- Blend until completely smooth, about 30 seconds. Don't worry if it looks really liquidy - it will thicken!
- Pour the mixture into a jar or container and refrigerate for at least 6 hours, or ideally, overnight.
- Once set, add your favorite toppings like granola, nut butter, berries, or coconut whip, and dig in!
quick recipe video
expert tips
- Blend, blend, blend: For the creamiest texture, make sure to blend all the ingredients until completely smooth. There shouldn't be any lumps of tofu or visible chia seeds.
- If you notice it not thickening: If, after an hour, you notice the chia seeds starting to sink to the bottom and not be evenly distributed, add 1 more tablespoon of chia seeds and give it a stir. This happens when the tofu has too much moisture or if the chia seeds weren't blended with everything else.
how to store & meal prep it
Chia seed pudding is LITERALLY made for high protein meal prep. Let's dish about it!
- Fridge: Store in an airtight container or sealed mason jar in the fridge for up to 5 days. Pro tip - make a triple batch to have 3 servings of breakfast ready to go in their own mason jars.
- Meal Prep: Ideally, make a multi-serving batch and store in separate, serving-size containers. Then, whenever you want to eat one, you can take it out, add your toppings, and enjoy! If you're adding things like berries or fruit, you can add them when you meal prep. But, if you're adding granola or nuts, it's best to add those right before you eat, or else they'll get soggy.
switch it up
I told you this recipe is like a blank canvas! Here are some delicious variations.
- Chocolate: Add in 1 extra tablespoon of maple syrup and 1 tablespoon cocoa powder. Or, swap the soy milk for chocolate milk. Or you can just make this chocolate chia seed pudding.
- Peanut Butter: Add 1 tablespoon peanut butter powder or 2 tablespoon creamy peanut butter.
- Fruit: Add any fresh or frozen fruit to the blender to naturally sweeten it. Mango, blueberries, and banana are my favorite.
Love this! First time using tofu. Hits the spot when you're hungry - smooth, tasty, and filing.
Seriously so smooth and delicious! It’s the perfect ratio, you’d never know tofu was in it, and you can give it a different twist every day with various toppings. Quite filling too, sustains me until lunch after a morning run. Will be sharing this recipe with everyone!
Amazing!
Made it for the first time and tried it today and I’m in love! It’s actually amazing! I added peanut butter and blueberries which was delicious but I also tried it by itself and it’s still really good without anything! Also the texture isn’t odd either because sometimes texture will make or break a meal but this wasn’t bad at all! Very easy and convenient too with high protein…I’m obsessed!
That's so awesome to hear!!
Another amazing success!
Yum again!