Vegan Strawberry Milk Chia Pudding

Serving Size 4

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by Blissful Basil 

  • 1/2 of a one-pound container Nasoya Organic Silken Tofu
  • 2 cups fresh strawberries, hulled
  • 1 cup light coconut milk
  • 2 to 3 tablespoons pure maple syrup or more to taste
  • 1/2 tsp pure vanilla extract
  • Pinch sea salt
  • 1/3 cup chia seeds

Preparation

  1. Add the tofu, strawberries, coconut milk, maple syrup, vanilla, and sea salt to a high-speed blender. Blend on high for a minute, or until completely smooth.
  2. Transfer to an airtight jar or container. Whisk in the chia seeds.
  3. Refrigerate for at least four hours or overnight.
  4. Thoroughly whisk after refrigerating to distribute the chia seeds. If too thick, add more coconut milk, a few tablespoons at a time, as needed to thin. If too thin, add more chia seeds, one tablespoon at a time, as needed to thicken.
  5. Top as desired and enjoy.
  6. Refrigerate leftovers in an airtight container for up to 3 days.

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