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 whisked into a velvety mousse, finished with a swirl of rich, toasted almond butter.

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NUTRITION

208kcal
Protein
35.9g
Fat
5.1g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

1.5 scoops Vegan Vanilla Protein Powder

70g Silken Tofu

1/3 teaspoon Almond Butter

1 tablespoon Unsweetened Almond Milk

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PREPARATION

  • 1

    Drain the silken tofu of any excess water and place it into a high-speed blender or food processor.

  • 2

    Add the vegan vanilla protein powder and one tablespoon of unsweetened almond milk to the blender.

  • 3

    Pulse and blend on high until the mixture is completely smooth, airy, and resembles a thick mousse.

  • 4

    If the mixture is too thick to blend, add one additional teaspoon of almond milk at a time until the desired consistency is reached.

  • 5

    Transfer the pudding to a chilled glass or bowl.

  • 6

    Gently warm the almond butter for 5 seconds in the microwave to soften it, then drizzle it over the top of the pudding.

  • 7

    Serve immediately or refrigerate for 30 minutes for a firmer, colder texture.

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 whisked into a velvety mousse, finished with a swirl of rich, toasted almond butter.

NUTRITION

208kcal
Protein
35.9g
Fat
5.1g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

1.5 scoops Vegan Vanilla Protein Powder

70g Silken Tofu

1/3 teaspoon Almond Butter

1 tablespoon Unsweetened Almond Milk

PREPARATION

  • 1

    Drain the silken tofu of any excess water and place it into a high-speed blender or food processor.

  • 2

    Add the vegan vanilla protein powder and one tablespoon of unsweetened almond milk to the blender.

  • 3

    Pulse and blend on high until the mixture is completely smooth, airy, and resembles a thick mousse.

  • 4

    If the mixture is too thick to blend, add one additional teaspoon of almond milk at a time until the desired consistency is reached.

  • 5

    Transfer the pudding to a chilled glass or bowl.

  • 6

    Gently warm the almond butter for 5 seconds in the microwave to soften it, then drizzle it over the top of the pudding.

  • 7

    Serve immediately or refrigerate for 30 minutes for a firmer, colder texture.