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A creamy, no-bake, vegan and gluten-free Earl Grey chia seed pudding flavored with bergamot from Earl Grey tea, blended soaked cashews, and coconut cream for a smooth texture. Sweetened naturally with maple syrup and easy to prepare as a make-ahead breakfast or snack.

  • Total Time: 1-2 hours and 15 minutes
  • Yield: 3 servings 1x

Ingredients

Scale
  • 1/2 cup thick coconut cream (chilled overnight so the cream separates)
  • 1 cup plain soymilk (unsweetened, like Silk or your favorite brand)
  • 4 Earl Grey tea bags (steep for 5–7 minutes)
  • 1/8 teaspoon salt
  • 3/4 teaspoon vanilla essence
  • 2 tablespoons maple syrup
  • 6 tablespoons raw cashews (soaked overnight for the creamiest blend)
  • 1/4 cup chia seeds

Instructions

  1. Soak cashews in boiling water until very soft, about 1 hour, or soak overnight for creamier texture.
  2. Heat 1 cup plant-based milk (soy milk) in a small saucepan over medium heat until hot but not boiling (around 200°F).
  3. Remove the pan from heat and add 4 Earl Grey tea bags.
  4. Steep tea bags for 4–5 minutes to infuse flavor.
  5. Press the tea bags against the pan with a spoon to extract liquid, then discard the bags.
  6. Allow the tea-infused milk to cool for about 15 minutes.
  7. Drain the soaked cashews.
  8. Place 1/2 cup thick coconut cream, drained cashews, cooled tea-infused milk, 3/4 teaspoon vanilla essence, 1/8 teaspoon salt, and 2 tablespoons maple syrup in a blender.
  9. Blend the mixture until completely smooth, pausing to blend again if necessary to achieve creaminess.
  10. Transfer the blended mixture into a bowl and gently stir in 1/4 cup chia seeds.
  11. Immediately whisk after adding chia seeds, let the mixture sit for a few minutes to allow the seeds to swell, then stir again after about 10 minutes to prevent clumping.
  12. Divide the pudding into jars or bowls for serving or storage.
  13. Refrigerate for at least 1–2 hours or overnight until set and thickened.

Notes

If preferred, soak cashews overnight for a creamier texture instead of 1 hour., Maple syrup can be substituted with honey, agave nectar, or date syrup—adjust sweetness accordingly., Coconut cream can be swapped with full-fat Greek yogurt or additional plant milk, though this affects creaminess., Cashews can be replaced by blanched almonds, macadamia nuts, or hemp seeds (no soaking needed)., For caffeine-free option, substitute Earl Grey with rooibos tea; other teas like English Breakfast or Lady Grey can also be used., Prevent chia seed clumping by whisking immediately after adding, then stirring again after 10 minutes., Serve topped with fresh berries, sliced peaches, granola, or toasted nuts for added texture and flavor., Keep refrigerated in airtight containers for up to 5 days; not recommended to freeze as texture may be altered., For a richer indulgence, serve with a dollop of whipped coconut cream and extra maple syrup., Adjust thickness by varying chia seed quantity slightly; more chia seeds create thicker pudding., Vanilla essence may be replaced with vanilla extract, vanilla bean paste, or a pinch of cinnamon for a warming note.

  • Author: Laura
  • Prep Time: 10-15 minutes
  • Cook Time: 1-2 hours (chilling time)
  • Category: Breakfast
  • Cuisine: Vegan

Nutrition

  • Serving Size: Approximately 1 jar or bowl per serving
  • Calories: Approximately 250 calories per serving
  • Fat: Approximately 18 grams per serving
  • Carbohydrates: Approximately 20 grams per serving
  • Protein: Approximately 6 grams per serving