In a medium sized container, combine the Silk soy milk, maple syrup, vanilla extract, and chia seeds, and stir well. Cover and refrigerate overnight.
The next morning, place the diced apples, cinnamon, vegan buttery spread, brown sugar, and dried cranberries in a small skillet and cook over medium heat for about 7 minutes or until apples are tender.
Spoon the chia seed pudding into bowls and top with the apple mixture. Enjoy!