Blueberry Lemon Pudding

½ cup raw cashews

1^¼ cups water

1 cup frozen blueberries

¼ cup maple syrup

2 tablespoons lemon juice

1 teaspoon lemon zest

1 pinch sea salt

½ cup chia seeds

 Serves 4

1.   Place the cashews, water, maple syrup, and salt into a high-powered blender and blend until smooth and ultra-creamy.

2.   Then add the frozen blueberries, fresh lemon juice, and lemon zest to the blender and blend again until very smooth and creamy. 

3.   Pour into a medium-sized bowl or glass container.

4.   Add the chia seeds, whisk together. Let soak on the counter at room temp for about 1 hour.

5.   Scoop pudding into small jars or bowls, cover, and transfer to the refrigerator to chill for at least 2 more hours, or overnight. 

6.   Serve with a dollop of dairy-free yogurt and fresh berries.