These are so good and easy that you might want to double the recipe. Kids love them for snacks. ¾ cup sugar 2 tablespoons unsweetened cocoa powder ¼ cup Light vanilla soymilk 1 tablespoons soft margarine ¼ cup soynut butter 1 ¼ cups rolled oats ½ cup soynuts, coarsely chopped 1 teaspoon pure vanilla extract Line a baking sheet with waxed paper; set aside. Combine sugar and cocoa in a medium saucepan. Stir in soymilk and butter. Bring to a full rolling boil over medium

1 cup butter 1 cup brown sugar ½ cup sugar 2 large eggs 1 cup flour ½ cup soy flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon almond extract ½ teaspoon salt 1 ½ cups oatmeal 1 ½ cups Texturized Soy Protein 1 cup chopped dried apricots ¾ cup dried cranberries ¾ cup coconut ¾ slivered almonds, toasted Preheat oven to 350 F. 1. In a large mixing bowl, beat butter and sugars until creamy. 2. Add next 7 ingredients and mix until just blended. 3. Stir in rema

Serves 4 2 vanilla beans 4 cups plain or vanilla soymilk 2 cups powdered sugar 8 egg yolks 2 teaspoons cornstarch ¼ cup caramel sauce, plus some for topping ¼ cup soy nut butter, plus some for topping ¼ cup chocolate-covered soynuts, plus some for topping Directions 1. Cut vanilla beans in half to remove the seeds. 2. In a medium saucepan, over medium heat, add soymilk, vanilla bean seeds and pod: let steep for 10 minutes. 3. Remove vanilla bean pod from soymilk: discar

1 envelope unflavored gelatin ¼ cup water 2 cups chocolate soymilk, divided 8 oz. soft silken tofu, drained ½ cup chocolate syrup ½ cup sugar 1 tsp. vanilla 1 Sprinkle gelatin over water. Microwave 15 to 20 seconds or until gelatin is dissolved. Stir in 1 cup of chocolate soymilk. 2 In a blender container, add tofu and remaining 1 cup soymilk; blend until smooth. Add gelatin-soymilk mixture, chocolate syrup, sugar and vanilla; blend. 3 Place in ice cream freezer container. Fr

FOR IMMEDIATE RELEASE Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request Ankeny, Iowa, June 10, 2026—Almost everybody has a reason to celebrate National Ice Cream Month in July. In fact, last year, ice cream makers in the U.S. produced more than 1.2 billion gallons of our favorites, and the average American consumed approximately 4 gallons of ice cream. The following cool recipes from The Soyfoods Counc

1 envelope unflavored gelatin ¼ cup water 2 cups chocolate soymilk, divided 8 oz. soft silken tofu, drained ½ cup chocolate syrup ½ cup sugar 1 tsp. vanilla 1 Sprinkle gelatin over water. Microwave 15 to 20 seconds or until gelatin is dissolved. Stir in 1 cup of chocolate soymilk. 2 In a blender container, add tofu and remaining 1 cup soymilk; blend until smooth. Add gelatin-soymilk mixture, chocolate syrup, sugar and vanilla; blend. 3 Place in ice cream freezer container. Fr

Adapted from traditional recipes 1-1/3 cups frozen raspberries (one 10-ounce package), thawed 2 Tbsp. powdered sugar 1½ tsp. vanilla extract ¼ cup powdered sugar 1 cup heavy (whipping) cream 1 cup soft silken tofu For berries: Smash berries and 2 Tbsp. powdered sugar together with a fork.Add vanilla extract. Set aside. For tofu whipped cream: In the bowl of a mixer, add ¼ cup powdered sugar and 1 cup whipped cream. Beat until whipped cream stands in stiff peaks. Rem

Ankeny, Iowa, March 13, 2026— Soy foods make it easy treat yourself well, with satisfying recipes that combine nutrition and indulgence. Soy foods are traditional in Asian cultures, and now they’re gathering new fans globally. Soy Foods Month is the time to celebrate the culinary and health benefits of this sustainably grown, high-quality plant protein. For protein fans, versatile soy ingredients like silken tofu provide approximately 8½ grams of complete plant protein per 3-

½ pound silken tofu ½ cup soybean oil 1 ½ cups sugar 1 tablespoon vanilla ½ cup cocoa powder 1 tablespoon soymilk 3 cups flour 1 teaspoon...

1 cup butter, softened 1 cup firmly packed brown sugar 1 egg yolk 1 teaspoon vanilla ¼ teaspoon salt 1 1/2 cups all purpose flour ½ cup...

Ingredients 12.3 oz box of firm silken tofu ½ cup soy milk – original or chocolate ½ cup Wowbutter® (soybean nut butter) 12 oz...

16-ounce container silken firm tofu cup confectioner’s sugar cup Scharffen Berger Cocoa or other Best Quality Cocoa tablespoon vanilla...

Sammy Mila Crème Cupcakes Des Moines, IA 18 Oreos, crushed 3 tablespoons butter, melted 1-12.5 oz pkgs Nori-Mu Fortified Silken Tofu ½...

When fresh berries team up with creamy ingredients for dessert, you’ve got yourself a winner. In this recipe, tofu steps in to pull it...

Sammy Mila Crème Cupcakes Des Moines, IA 18 Oreos, crushed 3 tablespoons butter, melted 1-12.5 oz pkgs Nori-Mu Fortified Silken Tofu ½...

1-10 ounce jar Lemon curd 1-12 ounce silken firm tofu box Garnish with raspberries (or fruit of choice) In a blender, add lemon curd and...

This recipe is from Elizabeth Karmel, grillmaster and author of Taming the Flame; A Southern Girl’s Sassy Guide to Grilling and BBQ. ...

By Whitney English and Alex Caspero of Plant-Based Juniors Soy foods are an excellent source of nutrition for children. They’re packed...

Have we got the spring recipe for you! This chocolate raspberry pie is so simple to make—and made with a secret ingredient for a creamy,...

By Chef Lynn Pritchard Yield: 4 to 6 servings Coffee 1 Cup Caffè Amaro 2 Tbspn Biscuits or Dried Bread 8 to 20, depending on size...