@vegan_punks: WEETABIX CHEESECAKE 🍰 We were looking for a delicious, meal prep, high protein breakfast - so we gave the Weetabix cheesecake trend a go. It’s really good. The recipe is below, but you can also find the recipe for this one inside Tofu Club - comment ‘Tofu Club’ we’ll DM you a discount for your first month. Inside you’ll find 162 (and counting) recipes and tofu guides, including exclusive recipes that aren’t available anywhere else (and sometimes recipes, like this one, that don’t have tofu in at all). And you can access it through the web or as an app, and it includes nutritional info, adjustable portions and printable versions for every recipe. Ingredients (serves 2) 8 Weetabix Biscuits 600 g Greek style Vegan Yoghurt 500 ml Soya milk 60 g Vegan Vanilla Protein Powder 300 g Frozen blueberries 1 tsp Lemon juice Instructions 1. Place a large pan over a medium high heat and pour in the blueberries. Cook down until it resembles a compote, then stir in the lemon juice. You can mash the blueberries once they have softened to get an even texture. 2. Place 2 Weetabix per container and pour over 125 ml soya milk per portion, allow to soak in. Then mix it together. 3. In a large bowl, add the protein powder and yoghurt. Combine until smooth with a whisk. Go slow to start because it can make a mess otherwise! 4. Layer on the yoghurt mix and the blueberry compote. Refrigerate overnight or for a couple of hours.

Jess & Dan

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Saturday 31 October 2026 17:30:00 GMT