In a medium bowl, whisk together ½ cup of chia seeds, 2 cups of oat milk, the zest of 1 lemon, 3 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and a pinch of sea salt. Let sit for 15 minutes, stirring every 5 minutes until thickened.

Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight to fully set.

Soak ½ cup of raw cashews in hot water for about 1 hour and then drain.

In a blender, combine soaked cashews, ½ cup of oat milk, 2 tablespoons of maple syrup, juice of 1 lemon, a pinch of turmeric, and 1 teaspoon of lemon extract. Blend until smooth.

Take the chilled chia pudding out and spoon equal portions into serving jars.

Layer the lemon cream mixture on top of the chia pudding and gently spread it out.

Cover and refrigerate for an additional 3 hours to allow flavors to meld.

Top with fresh fruits before serving and enjoy!