Vegan Vanilla Protein Pudding

20 May Vegan Vanilla Protein Pudding

This was so DIFFERENT for me! It was super simple and easy but stove cooked pudding type desserts are just not my usual go to. I am more of a baked dessert type gal. But damn am I converted!

It was smooth and creamy, but still light and not too rich. And it really hit the spot!

I used Alpro soy milk which I love the taste of. It is mild and slightly sweet, and has a slight creaminess which really lends itself to this kind of dessert. It is also low fat and a high % protein considering, so it contributes to this being a really low calorie, high protein pudding overall. I think 1 serving packs almost 20g protein. Enjoy!

Vegan Vanilla Protein Pudding

AuthorMaxine SchuilingCategoryDesserts, High protein, Holiday celebration eats, Macro friendly, VeganDifficultyBeginner

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

Prep Time5 minsCook Time10 minsTotal Time15 mins

 2 cups soy milk (or milk of choice)

 1 tbsp protein powder (I used pea)

 3 tbsp corn starch (maizina)

 2 tbsp xylitol (or granulated sweetener of choice)

 ⅓ tsp salt

 sweetener drops (to taste, optional)

 1 tsp vanilla extract (I actually used caramel essence)

 1 tbsp nut butter of choice

1

In a small bowl combine your corn starch with about 150ml milk. Stir until there are no lumps. Stir in protein powder.

2

Add remainder of milk to a saucepan on a medium heat, and add in the corn starch mixture and remainder of the ingredients.

3

Stir constantly as it thickens. This will take 6-8 mins. Taste test and adjust as required. Adding cinnamon is a good idea! Pour into a dish, sieving your mixture to remove any lumps (not essential).

4

Allow your pudding to cool and then pop into the fridge for 2-3 hours to set properly. Enjoy with some yummy toppings!

Nutrition Facts

Servings 1