The base of this chia pudding is my new favorite non-dairy milk made from peas! Most nut milks require a lot of water to grow and produce, so although they’re good for you, they can have a bigger impact on the environment than other milk alternatives.
Pea milk uses less water than almond and cashew milk and has nearly half the emissions of dairy milk (obvs). So this recipe makes for a delicious and low environmental footprint meal!
Savory Vegan Chia Pudding with Pea Milk and Pomegranate
- 1/4 cup coconut yogurt
- 1/2 cup vanilla pea milk
- 1 1/2 tablespoons chia seeds
- 1/4 cup pomegranate seeds
- 1 thinly shaved beet
- 1/2 teaspoon bee pollen (optional)
- 1 teaspoon agave syrup
In a small bowl, combine the pea milk and chia seeds; refrigerate for a few hours or overnight to thicken. Place the yogurt in a serving bowl and stir in the desired amount of chia gel. Top with pomegranate seeds, shaved beets, bee pollen and a drizzle of syrup. Enjoy!