Creamy vegan protein pudding cooked like classic chocolate pudding: soy milk, cornstarch and WAM Protein. About 18 g protein per serving, ready in 10 minutes.
This vegan protein pudding is made like the pudding you remember from childhood: plant milk, a little cornstarch and WAM Protein Chocolate Hazelnut, stirred over the heat until thick. It takes about 10 minutes, makes two servings and gives you around 18 g of protein per serving.
I just couldn’t find a protein pudding without dairy – and no vegan pudding that was actually high in protein. So I cooked up my own. It’s creamy, chocolatey and works warm straight from the pot or cold from the fridge.
And yes, just like pudding made from powder, it forms a little film on top as it cools. That was always my favourite part as a child. You can stir it in or keep it – your pudding, your rules.
Why you’ll love this protein pudding
- Ready in 10 minutes: blend, heat, stir, done.
- Dairy-free and vegan: no quark, no skyr, no milk protein needed.
- Around 18 g protein per serving when made with soy milk.
- Warm or cold: eat it straight away or keep it in the fridge for later.
- You control the sweetness: our protein isn’t overly sweet, so you decide how much syrup goes in.
Ingredients (2 servings)
- 300 ml plant milk: soy milk gives the most protein and creaminess, but oat or almond milk work too.
- 10 g cornstarch: this is what turns the milk into pudding as it heats.
- 35 g WAM Protein Chocolate Hazelnut: any WAM flavour works – Chocolate Hazelnut makes a classic chocolate pudding.
- Optional: 1 tsp cocoa powder for a deeper chocolate flavour.
- Optional: 1 tsp agave syrup – maple syrup or one or two dates work just as well.
Method
- Blend: add all ingredients to a blender and blend until completely smooth. This prevents lumps later.
- Heat: pour the mixture into a small pot and heat over medium heat, stirring constantly.
- Thicken: keep stirring – once it starts to bubble, it thickens very quickly, usually within a minute. Take it off the heat as soon as it has a pudding-like texture.
- Serve: pour into two bowls or glasses and add toppings if you like – fruit, a spoonful of yoghurt or chopped nuts.
Tip: if you want to avoid the film on top, cover the surface with baking paper or a lid while it cools.
Looking for a no-cook version? Try our chocolate protein pudding with persimmon, which sets without heating.
Why WAM Chocolate Hazelnut works here
WAM Protein Chocolate Hazelnut dissolves smoothly in warm milk and gives the pudding a rounded chocolate-hazelnut flavour without tasting artificial. It’s sweetened only with a little stevia, so it doesn’t turn cloying when heated – and you can add as much or as little extra sweetness as you like. If you’re wondering whether heating protein powder is okay: it is. Here’s what happens to protein when you heat it.
FAQ
Can I heat protein powder for pudding?
Yes. Heating changes the structure of the protein (denaturation), but the amino acids stay intact, so the protein content is the same. Blending the powder with cold milk first and stirring constantly while heating prevents lumps.
Can I make this protein pudding with another plant milk?
Yes. Oat, almond or pea milk all work. Soy milk gives the most protein and the creamiest result; with oat or almond milk the pudding has a little less protein per serving.
How long does vegan protein pudding keep in the fridge?
Covered, it keeps for about two days in the fridge. It firms up a little as it cools – stir in a splash of milk if you prefer it creamier.
The takeaway
Sometimes the simplest recipes are the ones you come back to. This pudding is quick, cosy and satisfying – a little nostalgia in a bowl, with a good amount of protein on the side.
If you give this a try, we’d love to see it! Tag us @wam.fit on Instagram so we can share your creations.
