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Vegan Lemon Poppy Seed Protein Balls

We've teamed up with the Culinary Witch to provide you these yummy, energy-providing vegan snacks. Our plant-based protein powder is combined with her love of plant-based nutrition to make lemon poppy seed protein balls. These decadent vegan protein balls are the perfect pick-me-up plant-based late afternoon snack. 



Soak the cashews in water for 15 to 20 minutes. Drain the water and use only the cashews for the recipe. 

Add all the other ingredients into a food processor (reserve some protein powder + poppy seeds to roll the energy balls in) and blend until smooth.

Place a small bowl of water next to your work station and keep your hands slightly wet when forming the  mixture into small balls to prevent it from sticking to your fingers.

Place a couple of spoons of plant-based protein powder and a sprinkle of poppy seeds onto a plate and mix together.

Roll the protein balls through the powder to coat them and prevent sticking.

These are great for breakfast, midday snack, post/pre-workout, or as a dessert!

(Makes 2 dozen servings)

Vegan Frozen Turmeric Protein Latté

With only a few more weeks left of Summer, we wanted to provide you a frozen smoothie that is packed with nutrient-dense, anti-inflammatory ingredients like premium plant-based protein. and turmeric. Check out this quick, simple, pick-you-up recipe by the Culinary Witch that is packed with protein. 


  • 1 cup unsweetened almond milk
  • 1 tablespoon grated fresh turmeric (small root)
  • 1/2 teaspoon ground pepper
  • 1 tablespoon grated fresh ginger 
  • 1 serving SANO vanilla plant-based protein powder
  • 1/2 tablespoon organic honey


Pour the almond milk into a saucepan and add the grated turmeric, ginger and pepper. Let the almond milk simmer on low for 20 minutes to let the turmeric and ginger infuse.

Strain the turmeric almond milk into a large mason jar and add the honey and protein powder and mix well. Freeze for 6 hours/overnight.

Remove the the frozen almond turmeric latté from the freezer and defrost slightly in the refrigerator for 1 to 2 hours and break up the crystals with a spoon or–for a less labor intensive approach–purée the frozen latté with a hand-held immersion blender until a slushy consistency is achieved.

Drink for breakfast, before bed, or as a cooling anti-inflammatory drink on hot days!

(Makes 1-2 servings)

Vegan Frozen Protein Mocha

What better way to cool down during the Summer than with a frozen smoothie that is packed with nutrient-dense ingredients like premium plant-based protein.  Check out this quick, simple and clean recipe by the Culinary Witch that is packed with protein. 



Add the shot of espresso,  hazelnut/almond milk, chocolate plant-based protein and raw honey to a large mason jar and freeze for 6 hours/overnight.

Once frozen, remove the jar from the freezer and let it defrost slightly in the refrigerator (around 1 to 2 hours).

Break up the ice crystal with a spoon or purée with an immersion blender to achieve a slushy consistency.

Makes for a great breakfast/day time meal replacement/energizing sports drink!

(Makes 1-2 servings)

Chocolate Vegan Protein Granola

Crunchy, chewy, nutty, and sweet. This chocolate protein granola makes a nutritious and delicious breakfast or snack!  It’s also gluten-free, made without any unhealthy oils or additives, and has a nice little protein boost thanks to the addition of the plant-based protein, which adds to both the nutrition and flavor profile. 


  • 3 cups old-fashioned whole rolled oats
  • 1/4 cup coconut oil, melted 
  • 1/2 cup SANO chocolate plant-based protein powder
  • 1/4 cup packed dark brown sugar
  • 1/3 cup maple syrup or agave
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet vegan chocolate chips
  • walnuts, dried fruit (optional)


1.Preheat the oven to 350 F. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. Pour oats into a large bowl, set aside. In a smaller bowl, mix melted coconut oil, plant-based protein, and dark brown sugar until combined. Add maple and salt and mix until liquid paste forms. Pour over oats and mix until all oats are moistened. Add more maple syrup if needed.
3. Bake for 30 minutes, stirring + flipping every 10 minutes. Remove from oven and sprinkle with chocolate chips while the granola is still warm. Stir. The chocolate chips will melt, creating larger clusters of granola. Once cooled, add in chocolate covered raisins and any additional add-ins you prefer. Store covered at room temperature for up to three weeks.

(Makes 8-12 servings)

Vegan Peanut Butter & Jelly Protein Smoothie

What better way to satisfy your post-holiday hangover than with a smoothie that is packed with nutrient-dense ingredients like premium plant-based protein.  Check out this quick, simple and clean recipe that is packed with protein. 


  • 1 cup almond milk or coconut milk
  • 1 cup fresh organic mixed berries
  • 1 tablespoon all-natural peanut butter or almond butter
  • 1 serving SANO vanilla plant-based protein powder
  • 2 tablespoons of gluten free rolled oats


Soak rolled oats overnight in water and drain excess liquid, then add all ingredients in order list into blender and mix until well-blended and smooth.

(Makes 1 serving)