Cashew-Cardamom Chia Pudding

garnished with blueberries...as all good puddings should be

garnished with blueberries…as all good puddings should be

For years I’ve been spelling cardamom wrong.

I am so ashamed.

It only came to my attention when drooling over this delicious recipe from The Kitchn (link below). They’d spelt it wrong too and some sharp-eyed reader took great delight in correcting them in the comments.

“It’s Cardamom, NOT cardamon!”

Oops.

the pudding before the all-important overnight soaking

the pudding before the all-important overnight soaking

So yeah, I’m feeling embarrassed, stupid and a little shamed.

On the bright side, those feelings go so well with pudding.

Cashew-Cardamom Chia Pudding (serves 6)

*adapted from The Kitchn

  • 1/4 cup black chia seeds
  • 3 cups water (or nut milk)
  • 3/4 cup raw cashews
  • 1/2 tsp vanilla extract
  • 3 tbsps maple syrup
  • 1/2 tsp cardamom
  1. Blend together all ingredients except the chia seeds until they form a smooth semi-runny paste.
  2. Stir in the chia seeds, cover and chill in the fridge overnight. Scoop into individual portions and serve.

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