The combination of fresh oranges, vanilla and maple syrup combined with creamy cashew milk makes a chia pudding that tastes like a Creamsicle.

Scale

This recipe gives you enough for the pudding and a little extra to thin it out if you find it to be too thick.

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Measure chia seeds into a medium size bowl.
In a small bowl combine the milk, orange zest, vanilla extract, maple syrup and turmeric. Taste add more sweetener if desired.
Pour onto the chia seeds and mix thoroughly.
Let the mixture rest for about 15 minutes, then whisk the mixture again to break up any clumps. Give it a stir 2 or 3 more times over the next hour to break up any clumps of chia.
Cover the bowl and refrigerate for 1-2 hours (or overnight), until the chia seeds have absorbed enough moisture to achieve a pudding-like state. While it’s thickening make your orange sections (see instructions above).
Before serving, stir once again. Add additional cashew milk if you want it to be thinner.
Serve topped with orange sections and any additional toppings you desire. This pudding will keep well in the refrigerator, covered, for about 5 days.

Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear.
Add the cashews and water to a blender. Blend for 3 minutes in a high speed blender or 5 minutes in a regular blender.

No cooking required but the pudding needs to sit for 1-2 hours to thicken.

Nutritional information is with cashew milk.