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In a jar or storage container with a leak-proof lid, whisk together the non-dairy milk, chia seeds, maple syrup, lemon juice, vanilla and lemon zest.
Place the lid on the container and vigorously shake for a few seconds then set the container aside for about 10 minutes.
When the time is up, vigorously shake the container again until the chia seeds are well-distributed throughout the mixture, to prevent clumping during refrigeration.
Refrigerate for at least 3 hours before serving.
To serve, top the chilled pudding with fresh blueberries and a sprinkle of lemon zest, if you wish.