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In a small food processor or blender, add blueberries, non-dairy milk, maple syrup, vanilla, and sea salt. Blend together.
Once blended, pour the mixture into a bowl or cup and add the chia seeds. Stir together well.
Let sit for 5 minutes, then, stir again to break up any clumps of chia seeds.
Chia pudding can be stored for up to 5 days in an airtight container in the refrigerator. When ready to eat, add additional toppings as desired.
Into a blender, add your soaked cashews, non-dairy milk, maple syrup, lemon juice, lemon zest, turmeric, vanilla extract, and salt. Blend on high until evenly combined and silky smooth.
Add the lemon cream layer on top of the chia pudding layer. Place the jars in the fridge to set for 3 hours before eating. Top with fresh fruit, if you’d like, and enjoy!