Stone Fruit and Miso Chia Pudding

I’ve been on a chia pudding kick lately.  It’s so nice to have something easy to reach for as my energy begins to wane in the afternoon. This particular recipe features a rich and creamy cashew base. For a lighter twist, feel free to use oat or almond milk instead of the cashews. If you forgot (or don’t have the time) to soak, see the NOTES for how to make your own cashew milk from cashew butter! 

I also love that this pudding can be enjoyed in a myriad of different ways depending on which fruits I have on hand, what “milk” I use and how I garnish it. I particularly like to use a combination of nectarines and apricots at the moment. Peaches would also be wonderful. If you use plums, you may not need to add any lemon juice or zest because the skins can be sour. If miso isn’t your thing (or you ran out) simply substitute a large pinch or two of salt. 

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INGREDIENTS

• 1 c (150g) cashews soaked for 2 hours

• 2 ½ c (600ml) water

• 2 c (335g) chopped stone fruit of choice ( see NOTES)

• ¼ c (55g) sugar

• 1 Tbsp lemon juice

• 2 tsp white miso

• ½ c (45g) chia seeds

• 1 tsp lemon zest + extra for garnish

DIRECTIONS

1. Drain the cashews and transfer them to a high powered blender. 

2. Add water, apricots, sugar, lemon juice, miso and zest. Process until smooth.

3. Add chia seeds and pulse for a few seconds, until just combined.

4. Pour into a non-reactive container and transfer to the refrigerator. Refrigerate for at least 1 hour until thickened. 

5. Spoon into small bowls and garnish as desired. I love additional fruit, bee pollen and nasturtiums. 

Serves 4-6

NOTES

• I particularly like to use a combination of nectarines and apricots for this pudding. Peaches would also be wonderful. If you use plums you may not need to add any lemon juice or zest because they can be sour. 

• If you don’t have miso on hand or don’t wish to use it, substitute ¼ tsp of salt.