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 vanilla protein powder blended into a velvety mousse, finished with a swirl of rich almond butter.

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NUTRITION

269kcal
Protein
38.4g
Fat
9.2g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

150 grams Silken Tofu

40 grams Vegan Vanilla Protein Powder

1 teaspoon Almond Butter

2 tablespoons Unsweetened Almond Milk

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PREPARATION

  • 1

    Drain the silken tofu and pat it dry with a paper towel to remove excess moisture.

  • 2

    Combine the silken tofu, vegan vanilla protein powder, and almond milk in a high-speed blender or food processor.

  • 3

    Blend on high until the mixture is completely smooth and has a light, airy mousse-like consistency.

  • 4

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

  • 5

    Transfer the pudding into a chilled glass or bowl.

  • 6

    Warm the almond butter slightly so it is drizzlable, then swirl it into the top of the pudding with a knife.

  • 7

    Refrigerate for at least 15 minutes to allow the texture to set 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 vanilla protein powder blended into a velvety mousse, finished with a swirl of rich almond butter.

NUTRITION

269kcal
Protein
38.4g
Fat
9.2g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

150 grams Silken Tofu

40 grams Vegan Vanilla Protein Powder

1 teaspoon Almond Butter

2 tablespoons Unsweetened Almond Milk

PREPARATION

  • 1

    Drain the silken tofu and pat it dry with a paper towel to remove excess moisture.

  • 2

    Combine the silken tofu, vegan vanilla protein powder, and almond milk in a high-speed blender or food processor.

  • 3

    Blend on high until the mixture is completely smooth and has a light, airy mousse-like consistency.

  • 4

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

  • 5

    Transfer the pudding into a chilled glass or bowl.

  • 6

    Warm the almond butter slightly so it is drizzlable, then swirl it into the top of the pudding with a knife.

  • 7

    Refrigerate for at least 15 minutes to allow the texture to set before serving.