Vegan Protein Fluff

THE TRIAL AND ERROR THAT WENT INTO THIS. 😱

Seriously guys, I don’t think I’ve ever tested a recipe more times.

My standards were high though. A vegan version of protein fluff would need to mimic the texture of my tried and true whey/casein based fluff recipes (cake pop, chocolate cake, peanut butter, caramel apple)

And I finally did it!

A million thanks to my roommate, Emma, who let me use her vegan protein powders before I caved & bought my own. 😂

(I wasn’t sure I would like the taste of vegan protein… but it’s kind of addictive in a savory way. Like how oatmeal is savory. If that makes sense.)

I CANNOT guarantee the same results if you do not follow my recipe to the letter.

I personally only tried PE Science Vegan Protein, because well, my vegan roommate had already tested a bunch out and told me it was the best.

I also added Protein Cookie Butter’s Vegan Brownie Batter flavor. My first versions I used black cocoa powder, but something about chocolate/cocoa powder doesn’t “fluff” well. This brownie cookie butter (it’s a kind of protein powder too) fluffs a lot better & helps to nail the chocolate flavor!

(I’m not affiliated with either company, nor do I have any discount codes for either of them!)

The xanthan gum is a non negotiable as well to mimic the texture of true fluff!

Now vegan fluff doesn’t “grow” as much as a real protein fluff does, but hey, it filled up my freezer bowl & tastes just like a normal fluff (but veganized ofc!)

If you make this I would LOVE to hear what you think! Tag me & shoot me a message on instagram ❤️

Vegan Protein Fluff

Recipe by EmyogifitCourse: Dessert, Prep Essentials, Recipes
Servings

1

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

206

kcal

Ingredients

  • 250-270g ice cubes

  • 120g almond milk

  • 18g @pescience vegan protein powder

  • 17g @proteincookiebutter Brownie batter vegan cookie butter

  • 8g sugar few jello cheesecake pudding powder (yes its vegan)

  • 30-40g @skinnymixes skinny syrup

  • 5g Xanthan Gum – you NEED this for consistency

  • TOPPINGS
  • 28 g Chipwrecked peanut butter from @Americandreamnutbutter (this is not vegan)

  • 10g chocolate PB2

  • 10g Reeses Puffs

Directions

  • Any food processor blend ice until it reaches a snow consistency
  • Add other ingredients
  • Blend for 5 to 6 minutes
  • Scoop into a bowl and freeze for 30 minutes to an hour
  • Add toppings just before serving

Notes

  • NUTRITION base only – 206 Cal 21.1P/3.3F/21.3C

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