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 donโ€™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.