Homemade Protein Powder (Vegan)
Snacks
Ingredients:
- 150 g (1 cup) hemp seeds
- 138 g (1 cup) pumpkin seeds
- 70 g (½ cup) sunflower seeds
- 84 g (½ cup) chia seeds
- ¼ cup ground flaxseed
- 15 g (¼ cup) nutritional yeast
- 2 tbsp cacao powder (optional, for chocolate flavor)
- 1 tsp vanilla powder (optional)
- 3 g (½ tsp) fine sea salt
Equipments:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the toasted seeds cool completely before blending — warm seeds release oil unevenly in the blender and can turn the powder into a paste instead of staying a fine, dry powder.
Instructions:
- Toast the seeds (optional but recommended): Spread hemp seeds, pumpkin seeds, and sunflower seeds on a dry skillet over medium heat. Toast 3–4 minutes, stirring frequently, until fragrant and lightly golden. This deepens the flavor significantly. Let cool completely before blending.
- Blend: Add all ingredients to a high-speed blender or food processor. Blend on high for 30–60 seconds until you reach a fine, flour-like powder. Do not over-blend or the seeds will release their oils and turn into butter.
- Sift (optional): Pass through a fine mesh sieve to remove any larger pieces. Return any chunks to the blender and pulse again.
- Taste and adjust: Taste the powder and adjust — add more cacao for a richer chocolate flavor, more vanilla for sweetness, or a pinch more salt to enhance overall flavor.
- Store: Transfer to an airtight glass jar or container. Store in the refrigerator for up to 3 months, or freeze for up to 6 months. Always use a dry spoon to scoop.
Tips: The key to a fine powder is not over-blending — blend in short pulses and check frequently. Cooling the seeds before blending also prevents excess oil release.
Flavor Variations: Chocolate: add 2–3 tbsp cacao powder + pinch of cinnamon. Vanilla: add 1 tsp vanilla powder + 1 tbsp coconut sugar. Matcha: add 1–2 tsp matcha powder. Unflavored: skip cacao and vanilla for the most versatile base.
How to Use: Add 3 tbsp to smoothies, oatmeal, overnight oats, pancake batter, energy bites, or homemade bars. Stir into yogurt or plant milk. Mix into baked goods for a protein boost.
Swaps: Swap pumpkin seeds for more hemp seeds for a milder flavor. Add 2 tbsp pea protein powder to boost protein further. Replace nutritional yeast with more flaxseed for a neutral flavor.
Storage: Refrigerate in a sealed glass jar up to 3 months, or freeze up to 6 months. Seeds contain natural oils that can go rancid at room temperature — always store cold.
Common Mistakes: Over-blending is the biggest pitfall — it releases seed oils and turns your powder into nut butter. Blend in 10–15 second bursts, checking texture between each pulse.
Every ingredient here earns its place, but a few really shape the dish. The chia seeds acts as a natural binder and adds a subtle thickening effect. The nutritional yeast adds a cheesy, savory umami note. The fine sea salt sharpens and balances every other flavor in the dish. The ¼ cup ground flaxseed acts as a binder, standing in for egg to hold everything together.
Homemade Protein Powder (Vegan)
Ingredients:
- 150 g (1 cup) hemp seeds
- 138 g (1 cup) pumpkin seeds
- 70 g (½ cup) sunflower seeds
- 84 g (½ cup) chia seeds
- ¼ cup ground flaxseed
- 15 g (¼ cup) nutritional yeast
- 2 tbsp cacao powder (optional, for chocolate flavor)
- 1 tsp vanilla powder (optional)
- 3 g (½ tsp) fine sea salt
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The chia seeds acts as a natural binder and adds a subtle thickening effect. The nutritional yeast adds a cheesy, savory umami note. The fine sea salt sharpens and balances every other flavor in the dish. The ¼ cup ground flaxseed acts as a binder, standing in for egg to hold everything together.
Prep:
Let the toasted seeds cool completely before blending — warm seeds release oil unevenly in the blender and can turn the powder into a paste instead of staying a fine, dry powder.
Instructions:
- Toast the seeds (optional but recommended): Spread hemp seeds, pumpkin seeds, and sunflower seeds on a dry skillet over medium heat. Toast 3–4 minutes, stirring frequently, until fragrant and lightly golden. This deepens the flavor significantly. Let cool completely before blending.
- Blend: Add all ingredients to a high-speed blender or food processor. Blend on high for 30–60 seconds until you reach a fine, flour-like powder. Do not over-blend or the seeds will release their oils and turn into butter.
- Sift (optional): Pass through a fine mesh sieve to remove any larger pieces. Return any chunks to the blender and pulse again.
- Taste and adjust: Taste the powder and adjust — add more cacao for a richer chocolate flavor, more vanilla for sweetness, or a pinch more salt to enhance overall flavor.
- Store: Transfer to an airtight glass jar or container. Store in the refrigerator for up to 3 months, or freeze for up to 6 months. Always use a dry spoon to scoop.
