In a medium bowl, combine chia seeds, oat milk, lemon zest, maple syrup, vanilla extract, and sea salt. Whisk vigorously for about 2 minutes until well mixed and smooth.

Cover the bowl and place it in the refrigerator to thicken for at least 3 hours or overnight.

While the chia pudding sets, soak the cashews in hot water for one hour. After soaking, drain and rinse under cold water.

In a high-speed blender, blend the soaked cashews with additional oat milk, lemon juice, turmeric, and lemon extract until completely smooth and creamy.

Once the chia pudding has thickened, divide the chia layer into jars. Pour the creamy lemon layer on top.

Cover the jars and chill for an additional 3 hours to meld the layers together.

Serve with fresh fruit or mint leaves for garnish.