Improvising and Inspiration: Soy Milk Edition

As readers may already know, I like to make my own soy and nut milks. I have a Soya Joy machine that I regularly use. Unfortunately, today’s batch was almost ruined when I didn’t tighten the inner cage attachment (that makes sure the soy beans get blended) well enough. Luckily, I had my immersion blender, which did the trick, so I did end up with usable soy milk.

Usually, the soy paste left over from the process is so fine that I don’t know what to do with it, but the blender left the pieces larger, reminding me of the consistency of my cashew “cheese” spread. So of course, I thought to add the same flavorings (nutritional yeast, salt, paprika, turmeric) that I like to use for that cashew spread. Lo and behold, a byproduct becomes a novel addition to my lunch for the week.

Serendipity!