Creamy Vegan Protein Berry Pudding

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

Creamy Vegan Protein Berry Pudding

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Protein Berry Pudding

Silken tofu and riced cauliflower blended with plant-based protein and sweet berries for a nutrient-dense treat with a vibrant, velvety finish.

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NUTRITION

261kcal
Protein
37.8g
Fat
5.2g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

120g Silken Tofu

50g Riced Cauliflower (steamed and chilled)

42g Vegan Vanilla Protein Powder

80g Fresh Raspberries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam the riced cauliflower until tender, then place it in the freezer for 10 minutes to chill completely.

  • 2

    Drain any excess liquid from the silken tofu package.

  • 3

    Add the silken tofu, chilled cauliflower, vegan protein powder, and half of the raspberries into a high-speed blender.

  • 4

    Blend on high until the mixture is completely smooth, scraping down the sides as needed to ensure no lumps remain.

  • 5

    Pour the pudding into a serving bowl and fold in the remaining whole raspberries for texture.

  • 6

    Place the bowl in the refrigerator for at least 20 minutes to allow the pudding to set and the flavors to meld before serving.

Creamy Vegan Protein Berry Pudding

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

Creamy Vegan Protein Berry Pudding

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Protein Berry Pudding

Silken tofu and riced cauliflower blended with plant-based protein and sweet berries for a nutrient-dense treat with a vibrant, velvety finish.

NUTRITION

261kcal
Protein
37.8g
Fat
5.2g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

120g Silken Tofu

50g Riced Cauliflower (steamed and chilled)

42g Vegan Vanilla Protein Powder

80g Fresh Raspberries

PREPARATION

  • 1

    Steam the riced cauliflower until tender, then place it in the freezer for 10 minutes to chill completely.

  • 2

    Drain any excess liquid from the silken tofu package.

  • 3

    Add the silken tofu, chilled cauliflower, vegan protein powder, and half of the raspberries into a high-speed blender.

  • 4

    Blend on high until the mixture is completely smooth, scraping down the sides as needed to ensure no lumps remain.

  • 5

    Pour the pudding into a serving bowl and fold in the remaining whole raspberries for texture.

  • 6

    Place the bowl in the refrigerator for at least 20 minutes to allow the pudding to set and the flavors to meld before serving.