Vegan Chia Pudding with Tomato and Basil

In the infinite universe that formed after the big bang, a planet came into existence from the clouds and gasses that surrounded it. This planet was unique in every way, for it was made entirely of almond chia pudding. Over the millions of years that passed, the planet remained untouched and undiscovered, with only its inhabitants – tiny creatures made of chia seeds – aware of its existence.

However, one day, a strange phenomenon began to occur. Meteorites made of juicy and ripe tomatoes started to rain down from the sky, landing all across the planet’s surface. At first, the creatures were frightened by the strange objects that now littered their world, but they soon realized the deliciousness that the tomatoes brought. As they feasted on the sweet and tangy fruits, they noticed that something else was changing on their planet. Gigantic basil plants, towering like lush rain forests, had sprouted up all around them. And at night, there were cold rains of balsamic vinegar that poured over the mountain ranges, adding a tangy and savory flavor to the landscape. The creatures adapted to their new world, thriving on the bounty of flavors that surrounded them. And so, the planet of almond chia pudding became a delicious and thriving world unlike any other in the universe.

Vegan Chia Pudding with Tomato and Basil

Print Recipe

The Vegan Chia Pudding with Tomato and Basil is a creamy and tangy treat made with almond milk, chia seeds, diced tomatoes, fresh basil, and balsamic vinegar for a fresh, flavorful, and savory twist on the classic chia pudding.

Course Breakfast, Side Dish, Snack

Diet Vegan, Vegetarian

Servings 2 plops

Author Fork Folly

Ingredients

• 1 cup almond milk unsweetened
• ¼ cup chia seeds
• 1 large tomato diced
• ¼ cup packed fresh basil chopped
• 1 teaspoon balsamic vinegar
• salt and pepper to taste
• crumbled vegan feta cheese and additional balsamic glaze for serving Optional

Instructions

• In a large bowl, whisk together the almond milk and chia seeds.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture has thickened into a pudding-like consistency.
• In a separate bowl, mix together the diced tomato, chopped basil, balsamic vinegar, salt, and pepper.
• Spoon the chia pudding into serving bowls or containers.
• Top the chia pudding with the tomato and basil mixture.
• Serve the chia pudding cold, garnished with crumbled vegan feta cheese and additional balsamic glaze if desired.

Review:

I know it looks like something coughed up a bunch of bug eggs inside some motor oil, and garnished it with tomatoes and basil–but hear me out! This is pretty good! It’s got hints of summertime, Caprese salad, and my favorite… cottage cheese and tomatoes. I really think that adding some vegan feta on top would have pushed it to great!

And how did we get here? Pretty simple:

What’s a recipe for savory chia pudding?