Almond Chia Pudding with Cherries or your favorite fruit

6 servings.41/2 cups unsweetened almond milk1 cup chia seeds1 teaspoon vanilla extract2 tablespoons pure maple syrup or raw honeySeasonal fruit for topping (cherries, blueberries, peaches, figs and plums)Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour. Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and cashew cream.Cashew Cream:1/2 cup of cashews soaked in 2 cups warm water for 2-3 hours1/2 cup bing cherries, pitted and halved3 tablespoons cold water1/2 teaspoon vanilla extract1 teaspoon honey orBlend the cherries in a blender until you have a smooth puree. Drain and rinse the soaked cashews and add to the blender along with a little cold water. Blend until the cashews are liquefied, and have a smooth texture. Add vanilla and sweeter and blend until well combined.Before serving, stir the pudding and divide into 6 cups; top with cream and more cherries.Almond Milk 4 cups2 cups raw almonds, preferably organic4 cups water, plus more for soakingSweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optionalSoak the almonds overnight or up to 2 days. Place the almonds in a bowl and cloth cover with about an 4 inch of water above the almonds. Cover the almonds with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk. Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (Discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients.) Place the almonds and 2 cups water in a blender.   Blend at the highest speed for 2 minutes. The almonds will be a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)Strain the almonds.   Press all the almond milk from the almond meal. Gather the bag or cheese cloth around the almond meal and twist tight. Squeeze and press with clean hands to extract as much almond milk as possible. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste. Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.You can use the almond pulp for all kinds of things like oatmeal, hummus, homemade granola, smoothies, cookie or muffin batter, crackers. You can dehydrate it and then blend it up to make almond meal. Or you can freeze it for a later use.