While I had been hearing rave reviews of this wonderfood from friends in Europe for quite some time, a few friends here in the U.S. who had tried Soyatoo before I did, commented that the flavor had overtones of soy. While I acknowledge that some people who still consume dairy might find this nuance to be less than desirable, I found the extremely subtle soy taste enormously appealing.
Soyatoo is popping up on shelves (in the refrigerated case) at select markets and Whole Foods stores from coast to coast. It's also available online at:
One word of caution: Soyatoo is addictive. I'm so crazy about Soyatoo, I put it in on everything! No food or husband in my home is safe from being slathered with Soyatoo!
I recently noticed this quote on a friend's myspace profile page. It read: "Soyatoo whipped cream may lead to world peace." And you know what? Soyatoo tastes so darn good that I think that might actually be true.
Here are a couple of yummy recipe ideas featuring Soyatoo Soy Whip Topping. Enjoy!
Sabrina's Berry Delicious Anytime Treat
1 cup fresh, ripe assorted berries
Soyatoo Soy Whip Whipped Topping
Here's a perfect blend of delicately sweet flavors. Place berries in a small serving bowl or on a dessert plate. Squeeze a ribbon of agave nectar over the berries, and top with Soyatoo. Makes a tasty dessert, snack, or breakfast treat! Kids love it!
Alternative: Use fresh sliced peaches or nectarines instead of berries.
Classic Mooless Hot Fudge Sundae
2 scoops So Delicious Dairy Free Creamy Vanilla Ice Cream
2 oz. Vegan Hot Fudge Sauce (see recipe below)
1 oz. Soyatoo Whipped Cream Topping
1 tsp. chopped walnuts
1 fresh cherry or strawberry
Scoop ice cream into an 8 oz. bowl or sundae glass. Cover with warm fudge, top fudge with whipped cream, sprinkle with nuts, and top with a cherry or strawberry. Eat immediately (before someone else does!)
Alternative: Instead of chopped walnuts, sprinkle with toasted almonds and coconut!
Vegan Hot Fudge Sauce
(Shared here with the very kind permission of vegan chef, Beverly Lynn Bennett.)
1/2 cup cocoa or carob powder
2 T. cornstarch
1 1/4 cups soy milk, rice milk, or other non-dairy milk of choice
1/2 cup maple syrup
1 T. vanilla
In a small bowl, sift together the cocoa and cornstarch. Transfer the cocoa mixture to a small saucepan and whisk 1/2 cups soy milk into the cocoa mixture. Add the remaining soy milk and maple syrup to saucepan and whisk well to combine. Cook the mixture over medium heat, while whisking constantly, for 2-3 minutes or until it forms a thick sauce. Remove the saucepan from the heat and whisk in the vanilla. Serve warm as a topping for cakes, desserts, non-dairy ice cream or sorbet, or as a dipping sauce for fruit. Store in an airtight container, in the refrigerator, and reheat as needed.
Yield: 1 1/2 cups