Vegan Protein Tangerine Sauce

Ingredients

• Almond Milk1/3 cup (79 ml)
• Tangerine1 count (100 g)
• Cornstarch1 tablespoon (10 g)
• Protein Powder1 scoop (30 g)

Instructions

1. 1

   Step 1

   For this recipe preferably use an unflavored or vanilla protein.

2. 2

   Step 2

   If you have another or do not want to mix it, you can dilute the protein in 1 or 2 tablespoons of water until you have a syrup and pour over the mixture.

3. 3

   Step 3

   Peel the tangerine and remove the white part with a knife.

4. 4

   Step 4

   In a small pot over medium heat, place half of the almond milk and flavor with a few pieces of tangerine peel (orange part).

5. 5

   Step 5

   In the meantime, squeeze the tangerine to obtain its juice and strain.

6. 6

   Step 6

   Mix the juice, the rest of the almond milk and cornstarch in a bowl. Whisk well.

7. 7

   Step 7

   When the almond milk reaches boiling point, remove the tangerine peel.

8. 8

   Step 8

   Next, add the second mixture, the one containing the tangerine juice and continue stirring constantly until it boils again.

9. 9

   Step 9

   Stir until creamy and remove from the heat.

10. 10

    Step 10

    Pour into a bowl, add the protein and mix well. Serve with a few tangerine wedges as garnish.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegan Protein Tangerine Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.