Creamy Vegan Protein Pudding with 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 Almond Butter

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Protein Pudding with Almond Butter

Silken tofu and plant-based protein blended into a thick mousse, finished with a swirl of creamy almond butter for a decadent, velvety treat.

Try 7 days free, then $12.99 / mo.

NUTRITION

311kcal
Protein
37g
Fat
13.9g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

34g Vegan Vanilla Protein Powder

0.5 tablespoon Almond Butter

2 tablespoons Unsweetened Almond Milk

1.5 teaspoons Cocoa Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain any excess water from the silken tofu and pat it dry with a paper towel.

  • 2

    Place the silken tofu, vegan protein powder, cocoa powder, and almond milk into a high-speed blender or food processor.

  • 3

    Blend on high for 60 seconds until the mixture is completely smooth and no lumps remain.

  • 4

    Taste the mixture and add a drop of liquid monk fruit or stevia if additional sweetness is desired.

  • 5

    Transfer the creamy pudding into a small serving bowl or ramekin.

  • 6

    Gently swirl the almond butter into the top of the pudding using a spoon for a marbled effect.

  • 7

    Chill the pudding in the refrigerator for at least 30 minutes to allow the texture to set and firm up before serving.

Creamy Vegan Protein Pudding with 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 Almond Butter

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Protein Pudding with Almond Butter

Silken tofu and plant-based protein blended into a thick mousse, finished with a swirl of creamy almond butter for a decadent, velvety treat.

NUTRITION

311kcal
Protein
37g
Fat
13.9g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

34g Vegan Vanilla Protein Powder

0.5 tablespoon Almond Butter

2 tablespoons Unsweetened Almond Milk

1.5 teaspoons Cocoa Powder

PREPARATION

  • 1

    Drain any excess water from the silken tofu and pat it dry with a paper towel.

  • 2

    Place the silken tofu, vegan protein powder, cocoa powder, and almond milk into a high-speed blender or food processor.

  • 3

    Blend on high for 60 seconds until the mixture is completely smooth and no lumps remain.

  • 4

    Taste the mixture and add a drop of liquid monk fruit or stevia if additional sweetness is desired.

  • 5

    Transfer the creamy pudding into a small serving bowl or ramekin.

  • 6

    Gently swirl the almond butter into the top of the pudding using a spoon for a marbled effect.

  • 7

    Chill the pudding in the refrigerator for at least 30 minutes to allow the texture to set and firm up before serving.