Homemade Plant-Based Protein Powder (over 21 grams of protein)

Many plant-based protein powders on the market claim to be healthy, but studies have revealed that some contain concerning levels of heavy metals like lead, arsenic, and cadmium. These contaminants often come from soil absorption or processing methods, raising questions about long-term consumption. However, not all protein powders are created equal—some brands rigorously test for purity, while others fall short. To avoid hidden risks, making your own homemade plant-based & gluten-free protein powder ensures full control over ingredients, guaranteeing a cleaner, safer, and a more nutritious supplement. The macro breakdown is below.

What To Look For When Buying Protein Powder

When shopping for plant-based protein powders, prioritize organic, non-GMO, and minimally processed ingredients to maximize nutritional benefits. Look for powders with complete proteins (containing all nine essential amino acids) or combine complementary proteins like grains and seeds. Avoid fillers, artificial sweeteners, and excessive additives. High-quality options often feature pea protein, hemp seeds, or sprouted grains for better digestibility. By crafting your own blend, you can tailor the ingredients to your dietary needs while avoiding unwanted additives.  

What My Homemade Version Includes

My homemade plant-based & gluten-free protein powder combines powerhouse ingredients for optimal nutrition and flavor. The base includes almond flour for healthy fats, sunflower and pumpkin seed flour for magnesium and zinc, and gluten-free oats for fiber and sustained energy. The two secret ingredients? nutritional yeast for a boost of B vitamins (you really cannot taste this when combined with everything), and raw cacao for antioxidants and a rich chocolatey taste. This blend is not only protein-rich but also packed with essential vitamins, minerals, and healthy fats—perfect for smoothies, baking, or post-workout shakes. It provides more than just protein.

The Macro Breakdown Of My Homemade Plant-Based Protein Powder

Customizing This Homemade Protein Recipe

Try roasted lentil flour instead of almond flour for a lower-fat, higher-protein option (but it may taste slightly bitter). For a nut-free version, swap almond flour with coconut flour or ground flaxseeds. If you prefer a vanilla-cinnamon flavor, omit the cacao and add vanilla bean powder with a dash of cinnamon. Those needing extra protein can mix in hemp protein powder or pea protein isolate. The versatility of this recipe allows you to adjust macros and flavors based on your preferences while maintaining a clean, whole-food profile.  

How Do You Store This?

To preserve freshness and prevent oxidation, store your homemade protein powder in an airtight glass jar in a cool, dark place like a pantry or cupboard. For longer shelf life (up to 3 months), refrigerate it. If you make a large batch, consider freezing a portion to maintain optimal nutrient quality. Always use dry, fresh ingredients to avoid clumping or spoilage. By storing it properly, you’ll ensure your protein powder stays flavorful and nutrient-dense every time you want to use it.

This homemade high-protein plant-based powder is a simple, cost-effective way to fuel your body with clean, plant-based nutrition—free from hidden additives and heavy metals. Give it a try and enjoy a healthier, homemade alternative to store-bought options.

Homemade Plant-Based Protein Powder

Divya Butani

Plant-based protein powder made from scratch with all the wholesome ingredients in your pantry. This recipe takes 15 minutes to make and is adjustable!

5 from 5 votes

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Servings 1 serving

Prep Time 15 minutes mins

Equipment

• 1 Blender
• 1 Spice Grinder

Ingredients

Plant Protein Powder

• ▢ 2 tbsp almond flour to reduce the fat content, you can bake this for 10 minutes then use a paper towel to remove the excess oils
• ▢ 2 tbsp pumpkin seed power you can roast and grind pumpkin seeds into a powder
• ▢ 1 tbsp nutritional yeast
• ▢ 1 tbsp old-fashioned rolled oat powder you can grind old-fashioned rolled oats into a powder
• ▢ 1 tbsp sunflower seed powder you can roast and grind sunflower seeds into a powder
• ▢ 1 tbsp cacao powder single-origin raw cacao is minimally processed

Plant Protein Shake

• ▢ 200-500 ml unsweetened soy milk each 100ml of soy milk (unsweetened) add 3g protein, and 2g carbs.
• ▢ 1-2 tbsp pure maple syrup depends on how sweet you want it but each tbsp does add more calories (around 55cal)
• ▢ 5 cubes ice this adds some water to make the shake less thick, and makes it a wonderful cold beverage for the summer mornings.

Instructions

For The Plant Protein Powder

• Mix all the ingredients together, you can x this recipe by 5 or 7 to make a jar of protein powder per week. Store in the fridge. You can add cinnamon or salt for extra flavour if you wish.

For The Shake

• In a blender, add all the shake ingredients and the protein powder. Blend until frothy. Soy milk does that.
• If you have created a jar for the week, use about 8 tbsps of the powder to make an equivalent of the 1 portion above. You may need to adjust the quantity of soy milk (if you use 500ml of soy milk, the total shake comes to 30g of protein, 36g net carbs, 10g fiber, 26g fat – the healthy unsaturated type from soy) or if you want a low cal one, just add water (it may change the taste and reduce the protein content).
• A good tip is you can split this shake into 2 shakes of 4 tbsp plant protein powder, because 200ml is quite a small portion, and when blended it makes it a really light beverage. That will give you an additional 6g of protein.
• If you find this too bitter or really nutty in taste, add 1 more tbsp of maple syrup or a sweetener of your choice.