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

A velvety blend of plant-based protein and soy milk whisked with chia seeds and topped with a dollop of nutty almond butter for a perfectly creamy finish.

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NUTRITION

476kcal
Protein
44.4g
Fat
25g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1.5 scoops Vegan Protein Powder

1 cup Unsweetened Soy Milk

2 tablespoons Chia Seeds

1 tablespoon Almond Butter

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PREPARATION

  • 1

    In a medium bowl or mason jar, vigorously whisk the unsweetened soy milk with the vegan protein powder until no lumps remain.

  • 2

    Stir in the chia seeds and a pinch of sea salt, then let the mixture sit for about 10 minutes at room temperature.

  • 3

    Give the pudding another thorough stir to break up any chia clumps, then cover and refrigerate for at least 2 hours or overnight until thickened.

  • 4

    Before serving, stir once more and swirl in the almond butter for a rich, nutty finish.

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

A velvety blend of plant-based protein and soy milk whisked with chia seeds and topped with a dollop of nutty almond butter for a perfectly creamy finish.

NUTRITION

476kcal
Protein
44.4g
Fat
25g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1.5 scoops Vegan Protein Powder

1 cup Unsweetened Soy Milk

2 tablespoons Chia Seeds

1 tablespoon Almond Butter

PREPARATION

  • 1

    In a medium bowl or mason jar, vigorously whisk the unsweetened soy milk with the vegan protein powder until no lumps remain.

  • 2

    Stir in the chia seeds and a pinch of sea salt, then let the mixture sit for about 10 minutes at room temperature.

  • 3

    Give the pudding another thorough stir to break up any chia clumps, then cover and refrigerate for at least 2 hours or overnight until thickened.

  • 4

    Before serving, stir once more and swirl in the almond butter for a rich, nutty finish.