Place the cashews in a large bowl and soak in 2 cups of filtered water for 2-4 hours. Add the chia seeds to a large bowl and set aside.
Drain and rinse the cashews, and then add them to the blender with the vanilla seeds. Add the remaining ingredients to the blender, minus the chia seeds. Secure the lid and blend on the highest speed for 1-2 minutes, or until the mixture is smooth and creamy.
Pour the mixture into the bowl with the chia seeds and whisk to combine. Allow the mixture to sit for 10 minutes, whisking a few times to help disperse the chia seeds and prevent clumping. Transfer to an airtight container or divide between individual mason jars and place in the fridge to for at least 2 hours or overnight. The pudding will stay fresh for up to 5 days in the fridge.
When you’re to serve, top with your favorite fruit, granola, nuts, seeds, or almond butter. The possibilities are endless.
