Vegan Creamy Rice Pudding
This recipe is great for the winter months, perfect if eaten whilst still hot!
Can be both a breakfast and a pudding, try it with added chocolate or berries, to change it up a bit.
This delicious recipe is courtesy of the wonderful Vee's Fitness Food
300ml Cashew Milk
-50g Cream of Rice
–20g VivoLife Vanilla Perform Protein
–30g Truvia or Sukrin Sweetener
-Himalayan pink salt
–1 TSP Cinnamon
–30g Smooth Cashew Butter
To make the rice pudding
Combine the cream of rice with your sweetener of choice, a pinch of salt and 1 TSP of cinnamon in a saucepan. Pour over your milk then simmer on a low heat till it thickens (stirring regularly). Remove from the heat then stir through your Protein Powder vigorously.
To make the salted caramel cashew butter
Melt the Coconut oil and stir into the cashew butter, once combined add a pinch of salt and 1 TBS of Salted Caramel Syrup. Swirl through the cream of rice then add extra cinnamon if desired.