High-Protein Blended Chia Seed Pudding
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A silky, mousse-like chia pudding that swaps the traditional seedy texture for a smooth, high-protein treat. By blending chia seeds with silken tofu and soy milk, you create a nutrient-dense breakfast or snack that is packed with fiber and plant-based protein.
- Time
- 2 hours 5 minutes
- Equipment
- Blender
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Soy and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place the chia seeds, soy milk, silken tofu, maple syrup, vanilla extract, and a pinch of salt into the pitcher of a high-speed blender.
Secure the lid and blend on the highest setting for 45 to 60 seconds. The mixture should be completely smooth, with no visible whole chia seeds remaining, resembling a thin liquid pudding.
Stop the blender and use a rubber spatula to scrape down the sides of the pitcher to ensure all ingredients are fully incorporated. Pulse a few more times if necessary.
Pour the mixture into two individual glass jars or airtight containers, leaving a little room at the top for toppings later.
Cover the containers and refrigerate for at least 2 hours, or ideally overnight. This allows the chia seeds to fully hydrate and the pudding to set into a thick, mousse-like consistency.
Before serving, give the pudding a gentle stir. Top with fresh berries, sliced fruit, or a sprinkle of hemp seeds for even more protein.
Notes
For the best results, use a high-speed blender to ensure the chia seeds are completely pulverized. If you don't have soy milk, pea milk is a good high-protein alternative. This pudding keeps well in the refrigerator for up to 4 days, making it excellent for meal prep.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 238
- Protein
- 11 g
- Carbs
- 25 g
- Fat
- 9 g
- Fiber
- 8 g
Where the calories come from
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