YOUR SOLIN GENERATED RECIPE
Creamy Vegan Protein Pudding with Almond Butter
Silken soy protein whipped with unsweetened almond milk and a swirl of almond butter, finished with a sprinkle of crunchy sea salt.
INGREDIENTS
59.5 grams Soy Protein Isolate
0.5 cup Unsweetened Almond Milk
1.5 teaspoons Almond Butter
PREPARATION
In a small mixing bowl, combine the soy protein isolate and the unsweetened almond milk.
Whisk the mixture vigorously by hand or with a small electric frother until it reaches a thick, pudding-like consistency.
Add a few drops of liquid stevia or monk fruit sweetener if a sweeter dessert is desired.
Gently fold in the almond butter using a spoon to create thick ribbons of nut butter throughout the pudding.
Transfer the pudding to a serving dish and refrigerate for 10 to 15 minutes to allow the texture to set.
Top with a tiny pinch of sea salt before serving for a balanced flavor profile.