Creamy Vegan Protein Pudding with Chia and Almond Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegan Protein Pudding with Chia and Almond Butter

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Protein Pudding with Chia and Almond Butter

Whisked vegan protein and chia seeds chilled into a thick pudding, topped with a swirl of rich almond butter for a velvety finish.

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NUTRITION

347kcal
Protein
36.4g
Fat
17.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

40g Vegan Protein Powder

1 tbsp Chia Seeds

1 tbsp Almond Butter

1/2 cup Unsweetened Soy Milk

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PREPARATION

  • 1

    In a small mixing bowl or mason jar, combine the vegan protein powder and the unsweetened soy milk.

  • 2

    Whisk vigorously with a fork or small whisk until the powder is fully dissolved and no lumps remain.

  • 3

    Stir in the chia seeds, ensuring they are evenly distributed throughout the liquid to prevent clumping.

  • 4

    Cover the container and place it in the refrigerator for at least 2 hours, or overnight, to allow the chia seeds to expand and thicken the pudding.

  • 5

    Once the pudding has set to a thick consistency, give it one final stir.

  • 6

    Top with a tablespoon of almond butter, swirling it into the surface before serving cold.

Creamy Vegan Protein Pudding with Chia and Almond Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegan Protein Pudding with Chia and Almond Butter

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Protein Pudding with Chia and Almond Butter

Whisked vegan protein and chia seeds chilled into a thick pudding, topped with a swirl of rich almond butter for a velvety finish.

NUTRITION

347kcal
Protein
36.4g
Fat
17.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

40g Vegan Protein Powder

1 tbsp Chia Seeds

1 tbsp Almond Butter

1/2 cup Unsweetened Soy Milk

PREPARATION

  • 1

    In a small mixing bowl or mason jar, combine the vegan protein powder and the unsweetened soy milk.

  • 2

    Whisk vigorously with a fork or small whisk until the powder is fully dissolved and no lumps remain.

  • 3

    Stir in the chia seeds, ensuring they are evenly distributed throughout the liquid to prevent clumping.

  • 4

    Cover the container and place it in the refrigerator for at least 2 hours, or overnight, to allow the chia seeds to expand and thicken the pudding.

  • 5

    Once the pudding has set to a thick consistency, give it one final stir.

  • 6

    Top with a tablespoon of almond butter, swirling it into the surface before serving cold.