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New! Vegan Strawberry Milk Chia Pudding

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Vegan Strawberry Milk Chia Pudding
  • 4 Servings
  • 10 mins Prep Time
  • 4 hr 10 mins Total Time


Created by Blissful Basil 

  • 1/2 of a one-pound container Nasoya Organic Silken Tofu
  • 2 cups fresh strawberries, hulled
  • 1 cup light coconut milk
  • 2 to 3 tablespoons pure maple syrup or more to taste
  • 1/2 tsp pure vanilla extract
  • Pinch sea salt
  • 1/3 cup chia seeds


  1. Add the tofu, strawberries, coconut milk, maple syrup, vanilla, and sea salt to a high-speed blender. Blend on high for a minute, or until completely smooth.
  2. Transfer to an airtight jar or container. Whisk in the chia seeds.
  3. Refrigerate for at least four hours or overnight.
  4. Thoroughly whisk after refrigerating to distribute the chia seeds. If too thick, add more coconut milk, a few tablespoons at a time, as needed to thin. If too thin, add more chia seeds, one tablespoon at a time, as needed to thicken.
  5. Top as desired and enjoy.
  6. Refrigerate leftovers in an airtight container for up to 3 days.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!