Pacific Foods Ultra Soy Milk 32 fl. oz. - 12/Case

Pacific Foods 08200 Details

This Pacific Foods ultra soy milk is a great alternative to offer to your dairy-free and vegan customers! Made from soybeans and cane sugar, this product has a sweet, starchy taste and a thick, creamy texture that makes it a great substitute for dairy milk. In addition to being dairy-free, this soy milk is also free of cholesterol and gluten, making it suitable for customers with a variety of dietary restrictions. It's also full of riboflavin, as well as vitamins A, B6, B12, D and E; plus, it is enriched with calcium and magnesium!

Extremely versatile in application, this soy milk is great for enjoying on its own, with a bowl of cereal, or blending into hot and iced beverages and smoothies. Or, try using it as a replacement for traditional milk in soups, sauces, and baking recipes! With a whole host of uses on your menu, this plant-based milk is sure to quickly become a customer favorite. Ensure you shake this product well before every use and store it under refrigeration after opening to maintain its freshness.

Since 1987, Pacific Foods has been using time-honored recipes, simple ingredients, and sustainable practices to create products that nourish people and the planet. For over 3 decades, the company has remained committed to their core values, offering a line of wholesome and delicious products that helps to enrich communities and the environment. From hearty soups, to broths and stocks, to plant-based beverages, Pacific Foods' products help you offer delicious menu items while maintaining your commitment to sustainability!

Suggested Recipe: Soy Milk Miso Soup
4 cups water
4" strip of kombu dried kelp
1 cup soy milk
3 tbsp. white miso paste
1/2 cup firm tofu, cubed
1 cup shiitake mushrooms, sliced
1/2 cup enoki mushrooms, trimmed
1 cup bok choy, chopped
1 green onion, sliced
2 tsp. soy sauce
1 tsp. sesame oil
1 tsp. grated ginger

In a pot over medium-high heat, bring water and kombu to a simmer. Let kombu simmer for 20 minutes to produce a broth before removing it and either using it for another recipe or discarding it. In a small bowl, mix soy milk and miso paste until well combined, and gently add the mixture to the simmering broth. Add tofu, shiitake mushrooms, enoki mushrooms, bok choy, green onion, soy sauce, sesame oil, and grated ginger to the pot. Simmer for 5-7 minutes or until vegetables and mushrooms are tender. Adjust the seasoning with additional miso or soy sauce to taste. Serve and enjoy!