Matcha Cheese Tea Chia Pudding (Vegan / Gluten & Dairy free)
You might be wondering… cheese tea?? Yes! Cheese tea originates in Taiwan, and it’s usually black or green tea or matcha served with a foamy topping made of cream cheese, milk, and cream with a salty or sweet finish. It makes the tea drinks have a reaally creamy and savoury twist. YUM. But I decided as a twist to use the topping on matcha chia pudding instead, and make the cheese topping vegan.
My source of inspiration for this delicious vegan recipe has come from a tea house in my city that serves not just yummy bubble tea but also a matcha cheese tea that is SO amazing. Since the pandemic began it’s one of those treats I’ve missed so I decided to make my own version, but with chia pudding, so enter this Matcha Cheese Tea Chia Pudding! This recipe is a matcha chia pudding topped with a dollop of whipped cream cheese and coconut milk that has the perfect balance of sweet and tangy! This chia pudding is incredibly decadent and full of flavour, perfect for when you want something that feels extra fancy or if you’re tired of your usual chia pudding flavour combos.
Matcha Cheese Tea Chia Pudding (Vegan / Gluten & Dairy free)
Ingredients
Matcha Chia Pudding
- 2 tsp matcha add more or less if you wish
- 2 cups oat milk or whichever plantbased you prefer
- ½ cup chia seeds
- 2 tbsp maple syrup add more or less if you wish
- 1 tsp pure vanilla extract
Whipped Cheese Topping
- ⅓ cup coconut cream or the solidified part of chilled coconut milk
- ⅓ cup vegan cream cheese room temperature
- pinch of vanilla powder
- 2-3 tbsp powdered sugar depending on your taste
Instructions
- Add the pudding ingredients to a blender except for the chia seeds. This way the matcha will perfectly combine with all the other ingredients. Once the mixing is complete pour the liquid into a container and stir in the chia seeds. Let the mixture rest for about 15 minutes and then mix again. Once the chia seeds are evenly distributed throughout the liquid then seal the container and put in the fridge to let the chia seeds gel up. I mix again after about 30 minutes in the fridge. Then I let the chia pudding work it's magic overnight or for at least 3-4 hours.
- Once the pudding is ready to be enjoyed, take out vegan cream cheese from the fridge to let it become room temperature. First whip the coconut cream until it becomes fluffy. Then add the rest of the whipped cheese topping ingredients to the mixing bowl and use an electric mixer to whip the topping together. Taste the topping and add more sugar or vanilla if needed.
- Add the pudding to serving cups and top with a dollop of whipped cream cheese topping and enjoy! 🙂