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

FOR IMMEDIATE RELEASE Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request Ankeny, Iowa, August 19, 2026—The Soyfoods Council offers cookie recipes and other ideas for portable after-school snacks that fit your family’s busy lifestyle as well as dietary goals. According to Circana’s 2026 Back to School Trends, more than half of today’s consumers eat or drink three-plus snack

2 cups of plain soy yogurt 2 cups of raspberries, frozen 1/2 cup granulated sugar 1/2 teaspoon vanilla Optional: 1/4 cup soy milk or dark chocolate Instructions: 1.Put the first four ingredients into a food processor and process until smooth. 2.Strain the mixture to remove raspberry seeds 3.Mix in chocolate if desired 4.Place into a stainless steel bowl and place in the freezer. Remove every 30 minutes and stir 5. Repeat this until the mixture is completely frozen. Serv

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 can green beans, drained 1 can black soybeans, rinsed and drained 1 can yellow wax beans, drained 2- 16 ounce package shelled edamame, cooked according to package directions 1 small onion, diced 1 cup celery, chopped ½ cup oil ¾ cup vinegar 1/2 cup sugar In a large mixing bowl add the first 6 ingredients, set aside. In a small saucepan add remaining ingredients, bring to boil, reduce heat. Simmer until sugar is dissolved. Cool. Pour over vegetables, cover and refrigera

Ingredients: 1 cup plain soymilk 1 tablespoon white vinegar ½ cup soft silken tofu ½ cup plain Greek yogurt 1 packet Ranch dressing mix (3 tablespoons) Directions: In a small mixing bowl, combine soymilk and vinegar. Allow to rest for 15 minutes. (This will make soy buttermilk). In a food processor, add soymilk/vinegar mixture. Add remaining ingredients; purée until smooth. Refrigerate for at least 30 minutes. Serve with vegetables or over salad. Store in air-tight cont