Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Vegan chocolate smoothie with silken tofu and almonds
A vegan chocolate smoothie with the body of a milkshake, built on silken tofu and soya milk. There is no coffee in it, so it suits any time of day, and it comes to about 400 ml.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm silken tofu blends fully smooth in about 1 minute
- Confirm the yield is about 400 ml
- Photograph the finished smoothie
- Time
- About 5 min
- estimated
- Serves
- 1
- see below
- Energy
- 335 kcal
- per serving
- Protein
- 26 g
- per serving
Ingredients for 1 serving
Check off ingredients as you go.
Contains tree nuts, soya. Check the labels on packaged ingredients:
- soya milk. Choose an unsweetened soya milk; sweetened versions add sugar.
Cooking steps
Tip the silken tofu into a sieve and let the water in the packet run off for a minute.
Pour the soya milk into the blender jug, add the tofu and the cocoa powder, and blend on low for 15 seconds, until the cocoa has dissolved.
Add the ground almonds, frozen banana and vanilla. Blend on high for about 1 minute, until completely smooth and glossy.
Pour into a glass. It is thick, like a milkshake; blend in 2 tablespoons of water if you prefer it thinner.
The useful detail
Use silken tofu, not firm. Silken tofu blends to something like single cream; firm tofu stays grainy however long the blender runs, and the smoothie tastes of beans rather than chocolate.
Make it work for you
One serving is One glass, about 400 ml. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Peanut butter instead of ground almonds
Richer and more like a chocolate peanut shake.
Per serving: about the same energy, about the same protein, about the same fat.
Allergens: Removes tree nuts but adds peanuts.
Rolled oats instead of ground almonds
Less rich and slightly less smooth.
Per serving: about 30 kcal less, about 1 g less protein, about 7 g less fat.
Allergens: Removes tree nuts. Oats are often processed alongside wheat; choose gluten-free oats if you need to.
Semi-skimmed milk instead of soya milk
A touch sweeter. No longer vegan.
Per serving: about 15 kcal more, about the same protein, about the same fat.
Allergens: Adds milk. The tofu still contains soya.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
The silken tofu and soya milk carry most of the protein, which is why the glass is fuller than the dairy ones: plant milks and tofu hold less protein per spoonful than strained yoghurt.
| Energy | 335 kcal |
|---|---|
| Protein | 26 g |
| Fat | 20 g |
| of which saturates | 3 g |
| Carbohydrate | 20 g |
| of which sugars | 8 g |
| Fibre | 5 g |
| Sodium | 70 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 1. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| soya milk | 125 g | FDC 2705405Soy milk, unsweetened | 47 kcal | 4.4 g |
| silken tofu | 240 g | FDC 172449Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)Calculated with FoodData Central's soft tofu record, the closest it holds to silken tofu. | 146 kcal | 17.2 g |
| cocoa powder | 5.5 g | FDC 169593Cocoa, dry powder, unsweetened | 12 kcal | 1.1 g |
| ground almonds | 15 g | FDC 170568Nuts, almonds, blanchedCalculated with FoodData Central's blanched almond record, which is what ground almonds are made from. | 89 kcal | 3.2 g |
| bananas | 40 g | FDC 173944Bananas, raw | 36 kcal | 0.4 g |
| vanilla extract | 2 g | FDC 173471Vanilla extract | 6 kcal | 0.0 g |
| Whole recipe | Divided by 1 | 336 kcal | 26.3 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Best drunk straight away. If you keep it, cover it and refrigerate within 2 hours, and drink it within 24 hours; it separates, so shake or stir it first.
- Reheating
- Not for reheating. Serve cold.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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About 35 min · 300 kcal · 22 g protein per serving
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