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

Blended silken tofu and vanilla protein with a touch of almond butter, chilled until it reaches a thick and velvety consistency.

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NUTRITION

291kcal
Protein
41.1g
Fat
10.3g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

40g Vegan Vanilla Protein Powder

7g Almond Butter

2 tbsp Unsweetened Almond Milk

1 tsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Drain the silken tofu and pat it dry with a paper towel.

  • 2

    Place the tofu, protein powder, and monk fruit sweetener into a high-speed blender.

  • 3

    Blend on high until completely smooth, adding almond milk sparingly to reach your desired thickness.

  • 4

    Transfer the mixture to a small serving bowl.

  • 5

    Drizzle the almond butter over the top and use a knife to swirl it gently into the pudding.

  • 6

    Refrigerate for at least thirty minutes to allow the pudding to set into a thick and velvety consistency.

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

Blended silken tofu and vanilla protein with a touch of almond butter, chilled until it reaches a thick and velvety consistency.

NUTRITION

291kcal
Protein
41.1g
Fat
10.3g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

40g Vegan Vanilla Protein Powder

7g Almond Butter

2 tbsp Unsweetened Almond Milk

1 tsp Monk Fruit Sweetener

PREPARATION

  • 1

    Drain the silken tofu and pat it dry with a paper towel.

  • 2

    Place the tofu, protein powder, and monk fruit sweetener into a high-speed blender.

  • 3

    Blend on high until completely smooth, adding almond milk sparingly to reach your desired thickness.

  • 4

    Transfer the mixture to a small serving bowl.

  • 5

    Drizzle the almond butter over the top and use a knife to swirl it gently into the pudding.

  • 6

    Refrigerate for at least thirty minutes to allow the pudding to set into a thick and velvety consistency.