We’ve taken fresh soy milk powder and broke down the ingredients needed to give it that smooth mouthfeel and flavor that you may be used to from the grocery brands. Our fresh-made soy milk tastes like you just made it from the bean, and is undeniably light and refreshing. Using this recipe as a starting point you can easily tweak the ratios to customize it to your perfect level of texture and sweetness.
Comments (9)
October 28, 2019 9:56 am
Xantham gum in particular but to some extent guard gum do not agree with my digestive system. Can you recommend substitutes? Perhaps LV Methylcellulose? Any suggested dosage ?
October 28, 2019 11:43 am
You can try locust bean gum and arabic/acacia gum. Or even start with just the guar by itself and see if you’re happy with that. For ratios start at around 0.25% by weight for LBG and 1% for arabic/acacia gum and adjust from there.
November 12, 2019 11:54 am
[…] Recipe Link: Rich & Hearty Vegan Mac & Cheese Your Personal Soy Milk Recipe […]
September 6, 2020 10:18 am
Hi
Do you have for making tofu?
September 12, 2020 10:44 am
Here is our tofu recipe – but you cannot make tofu from soy milk powder.
November 26, 2020 10:37 am
Can this be used for making cheeses, or should I just use the soy milk powder and water only when making cheese?
December 1, 2020 11:03 am
You can’t use this soy milk to make vegan cheese because the presence of guar and xanthan will mess with the cheese recipe. So soy milk and water only.
January 8, 2021 4:13 am
Can I use soy lecithin granules to stabilize instead of guar gum?
January 8, 2021 9:02 am
It would help with the emulsion but it will not have the smooth creamy mouthfeel that you would get with guar.