Dairy-Free Protein Chia Seed Pudding

A jar of chia pudding topped with granola, blueberries, strawberries, and a dollop of peanut butter being drizzled from a spoon. Fresh strawberries and blueberries are scattered around the jar on a light surface.

5 from 4 votes

Dairy-Free Protein Chia Seed Pudding

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.

Prep Time5

Total Time5

Course: Breakfast

Cuisine: American

Servings:

Calories: 396kcal

Author: Mika Kinney

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

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

Storage: This will last for up to 4 days in the fridge in a sealed container.

If you don't like thick chia seed pudding and prefer a more runny consistency, use only 2.5 tablespoons of chia seeds.

Nutrition