Lemon Meringue Chia Pudding


1 cup Almond Creamery almond milk
1 cup raw cashews, soaked in water overnight and drained
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons agave nectar
Pinch of salt
3 tablespoons chia seeds
1 ripe melon (for plating, optional)

1. Combine all of the ingredients except the chia seeds (and melon) in a blender. Blend the mixture on the high setting until smooth. Taste and adjust lemon or sweetener to your liking.

2. Whisk the chia seeds into the mixture (make sure they don’t clump up).

3. Pour the mixture into a glass jar. Cover with a lid and refrigerate overnight, or at least 2 to 10 hours to allow the chia to form the pudding.

Pro Tip: Remember we eat with our eyes first, so here is a plating trick to help your cause. To plate your pudding, take a ripe melon and cut it in half. Spoon out the seeds and scoop the pudding into the middle. Serve cold with a spoon.