Creamy Vanilla Bean Chia Custard

I seem to be working on quite a few different cookbooks at the moment, which may mean that it will be some time before this wonderful recipe is in print.  I will be nice and share it on here now.

vanilla bean custard

This is a healthy and filling snack or dessert with the delicious taste of real vanilla and a decadent creamy mouthfeel.  It takes very little actual kitchen time – just put a couple of ingredients on to soak for a while, then add some extra ingredients and blend it up.

Gluten-free, soy-free, under 45 minutes option

Kitchen time 5 minutes
Serves 2


3 tablespoons chia seeds
6 tablespoons raw cashews
1 1/2 cups vegan milk (for best results use homemade unsweetened almond, cashew or sunflower seed milk)
2 tablespoons agave syrup
pulp from one vanilla bean (or 3 teaspoons high quality real vanilla extract)
a pinch of salt
optional 1/2 teaspoon maca powder


Combine the chia seeds, cashews and vegan milk in a bowl.  Cover and leave to soak in the fridge for at least 10 minutes, preferably over 2 hours or overnight.

Add this to a blender along with the agave, vanilla bean pulp, salt and optional maca powder.

Blend until smooth and enjoy right away, or refrigerate and enjoy later (it will thicken in the fridge).

This post is a part of Wellness Weekend, Healthy Vegan Fridays, Pennywise Platter, Raw Foods Thursdays, Wheat Free Wednesdays,


Posted on March 4, 2013, in recipes and tagged , , , , , , , , , , . Bookmark the permalink. 18 Comments.

  1. Looks great! What is your next cookbook about? I just got your HPV cookbook and excited to try some of the recipes. 🙂

  2. I’m so glad you shared this at Raw Foods Thursdays! I’m highlighting your pudding this week for my “simply delicious” post. Thanks so much for joining in the fun!

  3. This is delicious! I didn’t have any vanilla beans on hand so I just used a good vanilla extract and it worked out fine. Thanks for the recipe!

  4. Wow, this looks gorgeous and so quick and simple (my kind of recipe!) Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:

  5. is there any way to substitute the cashews? I’m highly allergic to nuts.

    • Hulled hemp seeds and sunflower seeds might work (although they would change the taste a bit), sunflower seeds would need to be soaked for around 8 hours, and hemp seeds don’t need much soaking at all. If you’re OK with almonds then they might work as well, after soaking for 8 hours.

  6. Looks good! I wish there was a way for me to pin this recipe…I also don’t see a print button. Thanks for the recipe. I appreciate it.

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