When you switch to a plant-based diet, the internet and social media very quickly teach you that chia seeds are the super-special secret source of life. They are full of the ever important omegas, replace eggs, and quite literally turn liquids to solids. Plus they cost a billion dollars so you know they must be really good for you.
Chia seed pudding seemed like such a nice easy starting point. Mix chia seeds into non-dairy milk, add sweetener, and voila! Wrong. Several failed attempts led me to gross bowls of chia mixtures that were too watery or too slimy or too crunchy. But determined to reap the chia benefits, I persisted on and have finally found the best recipe. The secret is the yogurt. I don’t care what you say, asking one tiny seed to transform my almond milk into the consistency of pudding is a big ask. The yogurt gives the mixture just a touch more heft and somehow counteracts any awkward sliminess. Try it out so you can sit with the cool vegans at lunch.