Soymilk Recipes

Cook Your Favourite Food With Bonsoy Soymilk

Soymilk is usually enjoyed as a daily drink or as the perfect partner for your breakfast cereal. But did you know that Bonsoy soymilk can also be used as a substitute for milk in many of your favourite homecooked dishes?

Soymilk is a popular health drink among individuals who are lactose-intolerant, those with milk allergies, vegetarians and those health-conscious. In Asia, soymilk has been enjoyed for thousands of years as a major source of protein.

Soymilk is also loved by Westerners as a substitute for cow’s milk. Around the world, soymilk is a popular health drink for its unique flavour and richness.

Have A Healthy Culinary Adventure With Bonsoy Soymilk

Soymilk is a great alternative to dairy milk in a variety of dishes. However, not all soymilk brands can be used in all your recipes. Soymilk comes in different flavours- sweetened, unflavoured, or unsweetened. Some soymilk products may not go well with desserts, while some may fail you in curry-based dishes.

What you need is a versatile soymilk that you can use for varied types of dishes. Bonsoy Soymilk is an organic soymilk that works best as a milk substitute for many delicacies. It can be used for soups, cakes, puddings, gratin or for local fares like laksa and curry.

Bonsoy is a unique brand of soymilk. It has no added sugar. Instead, it has Job’s tears (hatomatugi), which give it an oomph taste that is heavenly sweet, creamy and delightful. This sugary flavour makes Bonsoy a flexible ingredient to your preferred recipes.

Some soymilk when added to dishes may change the taste, consistency and even the texture of food. But not Bonsoy. Bonsoy amplifies the nutrients in your dishes without affecting the taste. Bonsoy is highly nutritious as it only has natural and organic ingredients.

Enjoy Three Nourishing Dishes With Bonsoy Soymilk

Treat your family with a load of nutrients by using Bonsoy soymilk in these three divinely delicious and nutritious dishes. Tuna Curry as a main dish is full of protein. Macaroni soup is an ultimate comfort food full of veggies that give you added vitamins. Custard cake is your perfect meal finale, packed with mild sweetness for a load of some healthy sugar bliss.

Tuna Curry


  • 1 cup Bonsoy soymilk
  • 4 teaspoons of lime juice
  • 1 and ½ teaspoons of curry powder
  • 2 tablespoons of fresh minced cilantro
  • 1 and ½ pounds of boned ahi tuna
  • ½ cup salted, roasted and chopped cashews
  • 4 cups cooked rice
  • ¼ cup slivered fresh basil leaves
  • salt


  1. Mix the following ingredients in a bowl:  lime juice, curry paste, cilantro and Bonsoy soymilk.
  2. Wash your ahi tuna and pat dry. Turn over in Bonsoy soymilk. Lift out your fish and set aside your Bonsoy sauce.
  3. Pour your mixed Bonsoy sauce into a pan and bring to a boil over high heat while stirring. You can also keep your Bonsoy sauce in a microwave-safe container and heat it in the microwave oven at full power. Keep warm.
  4. Grill tuna over a lightly oiled barbecue grill. Cook tuna until the bottom is pale colour. Flip tuna and cook until the other side on the grill is the same colour as the cooked side. Make sure the centre looks still pink to red.
  5. Mixed cashews into cooked rice. Serve into plates and top with your tuna. Sprinkle with basil. Serve with warm Bonsoy-curry sauce. Add salt to taste. Enjoy the dish with your family.

Macaroni Soup


  • 2 tablespoon butter
  • 2 cloves crushed garlic
  • 1 chopped onion
  • 1 shredded carrot
  • 4 cups chicken stock
  • 75 grams dry elbow macaroni
  • ½ cup shredded cooked chicken
  • ½ cup sliced celery
  • 1 cup Bonsoy soymilk
  • ¼ teaspoon ground black pepper
  • Salt


  1. Melt butter and sauté garlic.
  2. Add onions and salt. Then mix in your chicken stock and bring it to a boil.
  3. Throw in your shredded carrots and dry, elbow macaroni. Simmer until elbow macaroni is half done.
  4. Add your chicken, cabbage and Bonsoy soymilk. Bring it to a boil. Simmer when the cabbage is crisp tender.
  5. Add pepper and stir.
  6. Finally, serve your soup in bowls and enjoy this comfort foodie with your family.

Custard Cake


  • ½ cup unsalted butter
  • 2 cups Bonsoy milk
  • 4 eggs with separated whites and yolks
  • 4 drops of white vinegar
  • 1 and ¼ cups of confectioner’s sugar
  • 1 tablespoon water
  • 1 cup flour
  • 1 teaspoon vanilla extract


  1. Prepare your oven to 325°F. Lightly grease an 8″x8″ baking dish with butter.
  2. Melt your butter then and set it aside to slightly cool.
  3. Warm your Bonsoy soymilk set aside.
  4. Whip the egg whites and vinegar until stiff. Set aside.
  5. Beat the egg yolks and sugar until light.
  6. Mix in the melted butter and the water until evenly mixed. Then mix in the flour.
  7. Beat your Bonsoy soymilk and vanilla extract slowly until well mixed.
  8. Fold in your egg whites, 1/3 at a time. Repeat this process until all of the egg whites are folded in.
  9. Pour the batter into the prepared pan and bake for 45-60 minutes. Check that the top finishes off to a golden brown.
  10. Allow your custard cake to completely cool down before cutting. Then dust it with confectioner’s sugar. Serve this light and creamy dessert with love and enjoy it with your family.
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