Recipes

It's a natural in the kitchen.

Using So Nice as a substitute for milk is a great way to make wholesome meals you'll be proud to serve. Check out some of our great recipe ideas.

• Thai Sweet Potato Soup

  Thai Sweet Potato Soup

  

  Ingredients

  • 3 cups sweet potatoes peeled and chopped (approx. 1.5lbs)
  • 2 cups vegetable broth or water
  • 2 tsp canola oil
  • 1 medium onion
  • 2 tsp red curry paste
  • 2 tbsp chopped lemon grass
  • 1 tsp brown sugar
  • 1 tsp salt
  • 2 cups So Nice Original
  • 1 cup light canned coconut milk
  • 2 tsp chopped fresh Cilantro

  Instructions

  1. Place sweet potato and water in a large saucepan. Bring to the boil, then reduce heat, cover and simmer until sweet potato is soft.
  2. Heat oil in frying pan. Sauté onion, curry powder and lemongrass until soft.
  3. Remove from heat and add to sweet potato.
  4. Add brown sugar, salt, So Nice Original and coconut milk. Blend or process mixture until smooth and creamy.
  5. Reheat but do not boil. Stir in cilantro. Serve and garnish with extra coriander.

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• Breakfast Quinoa

  Breakfast Quinoa

  

  Ingredients

  • 1 cup dry quinoa
  • 2 cups So Nice Original
  • 1 tsp coconut oil or margarine (optional, prevents soymilk from boiling over)
  • 1 tbsp Agave nectar or Maple Syrup
  • 1 cup of berries or chopped apples
  • ½ tsp Cinnamon

  Instructions

  1. Rinse quinoa in a sieve to remove dust, let drain.
  2. Bring So Nice and coconut oil to a boil. Add Quinoa, cover and reduce heat to simmer for 15 minutes.
  3. Once Quinoa has absorbed most of the So Nice, add agave nectar, berries and cinnamon. Stir and continue heating until heated through and liquid is absorbed about 1 minute.

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• Asparagus Penne

  Asparagus Penne

  

  Ingredients

  • 1 cup fresh asparagus, chopped
  • 3 Tbsp. sundried tomatoes, in oil
  • 1 garlic clove, chopped
  • 2 Tbsp. olive oil
  • 1 ½ Tbsp. flour
  • 1 ½ cups So Nice Original
  • 1 cube vegetable stock crumbled
  • pinch salt & pepper
  • 3 oz. goat's cheese, crumbled
  • 2 1/2 cups Dried penne, cooked according to pkg. directions

  Instructions

  1. Steam asparagus, set aside. Rinse sundried tomatoes. Chop and set aside.
  2. Sauté chopped garlic in olive oil over medium heat until translucent. Stir in flour to make a roux.
  3. Gradually add So Nice, stirring until smooth.
  4. Add crumbled vegetable stock cube. Bring mixture to a boil over medium heat. Simmer until mixture thickens.
  5. Add asparagus, sundried tomatoes, salt and pepper. Gradually add crumbled goat’s cheese to sauce. Stir until cheese melts.
  6. Add cooked penne and mix until combined.

  Makes 4 servings.

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• Chocolate Strawberry Bliss

  Chocolate Strawberry Bliss

  

  • 1 1/2 cup So Nice Organic Chocolate soymilk
  • 1 cup frozen organic strawberries
  • 1 organic banana cut into chunks

  Instructions

  1. Place So Nice, berries and banana in a blender or food processor and blend until smooth.

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• Blueberry Pie Smoothie

  Blueberry Pie Smoothie

  

  • 1 cup So Nice Vanilla soymilk
  • 1 cup organic blueberries
  • 1/2 cup organic orange juice
  • 1/8 teaspoon ground cinnamon

  Instructions

  1. Place So Nice, berries, orange juice and cinnamon in a blender or food processor and blend until smooth.

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• Cream of Butternut Squash Soup

  Cream of Butternut Squash Soup

  

  A vibrant harvest soup, this is perfect served with a grating of fresh nutmeg.

  • 2 tbsp (25ml) vegetable oil
  • 1 onion chopped
  • 2 clove garlic, minced
  • 1 bay leaf
  • 4 cups (1L) organic butternut squash, baked and peeled (fresh or frozen)
  • 3 cups (750ml) vegetable stock
  • 1/2 cup (125ml) So Nice Unsweetened Soy Milk
  • 1/2 tsp (2ml) salt
  • 1/2 tsp (2ml) ground nutmeg
  • 1/4 tsp (1ml) fresh ground black pepper

  Instructions

  1. Mix oil and garlic and brush on squash, bake face down until tender.
  2. Chop onion and cook in a large, covered pot with any remaining oil and garlic until soft, about 5 minutes.
  3. Add bay leaf, vegetable stock and squash; bring to a boil.
  4. Reduce heat to medium, cover and simmer for 20-30 minutes.
  5. Discard bay leaf.
  6. Puree soup in batches in blender or food processor.
  7. Stir in So Nice Soy Milk, salt, nutmeg and pepper. Enjoy!

  Variation: Cream of Carrot soup, substitute 5 cups large carrots, peeled and chopped.

  Makes about 6 cups.

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• Banana Pancakes

  Banana Pancakes

  

  • 1 Banana, mashed
  • 1-1/4 cup (300 mL) So Nice Original
  • 1 Tbsp (15 mL) Brown sugar or maple syrup
  • 1 cup (250 mL) Flour - all purpose or whole wheat
  • 2 tsp (10 mL) Baking powder
  • 1 Banana sliced or 1-1/2 cup (375 mL) blueberries (optional)

  Instructions

  1. In medium bowl, combine mashed banana, So Nice and sweetener.
  2. In measuring cup or small bowl, combine flour and baking powder and mix well. Add flour mixture to wet ingredients and stir just until smooth. Add optional sliced bananas or blueberries.
  3. Pour a small amount (about 1⁄4 cup) of batter for each pancake and cook until the top bubbles. Turn, cook the second side for about 1 minute.

  Makes about 8 pancakes.

  Nutritional Information

  • Calories 84
  • Protein 3.1 g
  • Fat 0.8 g
  • Carbohydrates 17.2 g
  • Dietary Fibre 2.1 g
  • Calcium 88 mg
  • Iron 0.8 mg
  • Niacin 86 mg

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• Blueberry or Strawberry Shake

  Blueberry or Strawberry Shake

  

  • 2 cups (500 ml) So Nice Original or Vanilla
  • 1-1/2 cup (375 ml) Fresh or frozen berries, thawed
  • 1 Ripe banana

  Instructions

  1. Place So Nice, berries and banana in blender or food processor and blend until smooth.

  Makes 4 servings.

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• Organic Rustic Vegetable Pie with Cornmeal Topping

  Organic Rustic Vegetable Pie with Cornmeal Topping

  

  • Vegetable Pie:
  • 2 tbsp (30 mL) extra virgin olive oil
  • 2 onions - minced
  • 12 Crimini mushrooms - sliced
  • 6 cloves garlic - minced
  • 1 large baking potato - cut into 1/2" cubes
  • 1 cup (250 mL) butternut squash - cut into 1/2" cubes
  • 2 carrots - sliced into 1/2" slices
  • 1 tsp (5 mL) coarsely ground pepper
  • 1/2 tsp (2 1/2 mL) salt
  • 1 1/2 tbsp (20 mL) fresh thyme - minced
  • 1 1/2 tbsp (20 mL) fresh rosemary - minced
  • 2 tbsp (30 mL) Worcestershire
  • 1 tbsp (15 mL) balsamic vinegar
  • 3/4 cup (185 mL) vegetable or chicken stock
  • 2 cups (500 mL) So Nice Original fortified soy beverage
  • 3 tbsp (45 mL) all-purpose flour
  • 1 cup (250 mL) green beans - chopped into 1" pieces
  • 1 cup (250 mL) fresh or frozen peas

  • Cornmeal Topping:
  • 1/2 cup (125 mL) cornmeal
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 cup (125 mL) whole-wheat flour
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) So Nice Original fortified soy beverage
  • 1 omega-3 egg
  • 2 tbsp (30 mL) canola oil

  Instructions

  For a truly organic and festive entrée, browse the organic aisles of your local grocery store to find organic versions of all the ingredients below.

  1. Preheat oven to 425° F.
  2. Heat a large Teflon frying pan and add the oil. Sauté the onions and mushrooms until the mushrooms are brown (about 5 minutes).
  3. Add garlic, potato, butternut squash and carrots into pan. Sauté for 5 minutes. Stir occasionally to prevent sticking.
  4. Add pepper, salt, thyme, and rosemary. Stir in well.
  5. Stir in Worcestershire and balsamic vinegar. Add stock. Cover the pan and let simmer for 15-20 minutes or until potatoes and squash are tender.
  6. Meanwhile prepare the Cornmeal Topping. In a medium bowl stir together the cornmeal, both flours, baking powder, and salt. In a separate bowl, beat together the egg, So Nice Organic Original soymilk, and oil. Set both aside.
  7. Lightly oil a 9x13" casserole pan.
  8. Whisk together So Nice Original and flour. Pour into vegetable mixture and stir until thick and bubbling. Add green beans and peas. Pour mixture into prepared pan.
  9. Mix together Cornmeal Topping ingredients (flour mixture and So Nice mixture) and pour over vegetables in casserole pan. Bake for 20-25 minutes or until golden brown and bubbly. Wait 5 minutes and serve.

  Makes 8 servings.

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• Dijon Scalloped Potatoes

  Dijon Scalloped Potatoes

  

  • 3 Tbsp (45 ml) Vegetable oil
  • 2 cups (500 ml) Chopped green onion
  • 1 tsp (5 ml) Turmeric
  • 1/3 cup (75 ml) Flour - all purpose or whole wheat
  • 2 Vegetable stock cubes
  • 1/2 cup (125 ml) Hot water
  • 1/4 cup (60 ml) Dijon mustard
  • 2 cups (500 ml) So Nice Original
  • 3/4 tsp (4 ml) Salt
  • 1/8 tsp (0.5 ml) Black pepper
  • 6 cups (1500 ml) Sliced potatoes (6 medium or 9 small, 1/8" slices)

  Instructions

  This is an appetizing dairy-free version of scalloped potatoes, with a rich mustard sauce.

  1. In heavy bottomed pan, sauté onions and turmeric in oil over medium heat for 5 minutes. Stir in flour, blend well, then cook for 2 minutes over medium heat.
  2. In small bowl, mix water and stock cubes to make broth. Stir broth into onions.
  3. Reduce heat and stir in mustard, So Nice, salt and pepper.
  4. Place sliced potatoes into lightly oiled 9" x 13" baking pan.
  5. Pour mustard sauce over potatoes.
  6. Bake in 375°F over for 1 hour or until potatoes are cooked.

  Serves 5-7.

  Nutritional Information

  • Calories: 270
  • Protein: 7.5 g
  • Fat: 9.1 g
  • Carbohydrates: 41.4 g
  • Dietary Fibre: 4.1 g
  • Calcium: 163 mg
  • Iron: 2.7 g
  • Niacin: 697 mg

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• Sundried Tomato Dip

  Sundried Tomato Dip

  

  • 1/4 cup (65 mL) So Nice Original
  • 1/2 cup (125 mL) light cream cheese, at room temperature
  • 10 sundried tomatoes, packed in oil, diced
  • 1 clove garlic
  • 1 1/2 Tbsp (23 mL) finely diced chives
  • 1/4 tsp (2 mL) freshly ground pepper

  Instructions

  Most dips are a combination of cream cheese and either sour cream or mayo. This recipe combines So Nice beverage with light cream cheese to cut down the calorie content and offer a light and flavourful dip. Make it the night before to make sure all the flavours get a chance to develop.

  1. Make sure that the cream cheese is at room temperature. Beat it until smooth.
  2. Slowly add the So Nice Original. Beat until smooth.
  3. Remove the tomatoes from the oil and let them sit on a paper towel until most of the oil has been absorbed.
  4. Dice the tomatoes. Add to the So Nice/cream cheese mixture.
  5. Mince the chives and the garlic. Add to the So Nice/cream cheese mixture.
  6. Add the pepper and stir well.
  7. Cover and put into the fridge overnight.
  8. At serving time, give it a mix, and serve with fresh organic veggies of the season.

  Makes 1 and 1/4 cups.

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• Italian Frittata

  Italian Frittata

  

  • ½ cup fresh bread crumbs (about 1 slice of bread)
  • 1 bunch broccoli, chopped and steamed
    
  • ½ red bell pepper, sliced
    
  • 2 tbsp vegetable oil
    
  • 1 onion, chopped
    
  • 1/2 tsp dried thyme
    
  • ¾ cup old cheddar (optional)
    
  • 4 eggs
    
  • ¼ cup So Nice Original
    
  • ½ tsp salt
    
  • ¼ tsp ground nutmeg
    
  • ¼ tsp fresh ground black pepper

  Instructions

  1. Preheat oven to 350° F.
     
  2. Use a blender or food processor to make fresh bread crumbs. Sprinkle crumbs in bottom of pie plate.
     
  3. Arrange broccoli and red pepper evenly over bread crumbs.
     
  4. In a small skillet, heat oil over medium-high heat and cook onion and thyme until soft (approx 5 minutes).
     
  5. Sprinkle the onion mixture and cheese over the broccoli and peppers.
     
  6. In a small bowl, whisk eggs, So Nice, salt, nutmeg and pepper. Pour over vegetables.
     
  7. Bake in preheated oven for 35 – 40 minutes, or until puffed and golden brown. Let cool for 15 minutes prior to slicing, or serve at room temperature.

  Variation: Substitute 3 cups of another calcium rich vegetable, such as blanched kale, bok choy or napa cabbage for the broccoli.

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• Salmon Pesto Primavera

  Salmon Pesto Primavera

  

  • Vegetable Mixture
  • 1 tbsp vegetable oil or margarine
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 1/3 chopped red or green bell pepper
  • 8 oz mushrooms, sliced

  • Sauce
  • 1 tbsp vegetable oil or margarine
  • 1 clove garlic, minced
  • 1 ½ tbsp cornstarch
  • 1 ½ cups So Nice Unsweetened
  • 1 can Salmon (with crushed bones for calcium and vitamin D)
  • 1 tbsp ketchup
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ¼ cup chopped fresh parsley
  • 2 tsp. pesto

  • Cooked pasta or rice

  Instructions

  1. Prepare pasta or rice as desired.
  2. Vegetable mixture: In a large frying pan, heat 1 tbsp of the oil/margarine over medium heat.
  3. Add garlic, celery, onion, red pepper and mushrooms cooking until onion is soft.
  4. Sauce: In a medium sauce pan, combine the second tbsp of oil/margarine and the second clove of garlic over medium heat.
  5. In a separate bowl, combine the corn starch and So Nice then pour into the sauce pan when garlic starts to brown.
  6. Bring to a boil stirring constantly to avoid scorching.
  7. Keep at a low boil for 2-3 minutes stirring constantly, then move to low heat and simmer until thickened.
  8. Add Salmon, ketchup, Worcestershire sauce, pesto and salt, stirring until well mixed.
  9. Add the sauce to the vegetable mixture and spoon over pasta or rice.
  10. Sprinkle parsley over top.

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• Bread Pudding with Meringue Topping

  Bread Pudding with Meringue Topping

  

  • ¾ cup raisins
  • 6 cups cubed bread (about 8 slices)
  • 3 cups So Nice Soy Milk (Unsweetened, Original or Vanilla – your choice)
  • 4 egg yolks
  • ½ cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¼ tsp ground nutmeg

  • Topping:
  • 4 egg whites
  • ¼ Pinch of salt
  • ¼ cup granulated sugar
  • 1tsp vanilla
  • 2 tbsp toasted chopped almonds

  Instructions

  Preheat oven to 350ºF
  Grease 12 cup (3L) baking dish

  In a small bowl, pour boiling water over raisins.
  In a large bowl, stir together bread, So Nice, egg yolks, brown sugar, cinnamon, vanilla, salt and nutmeg.
  Drain raisins and stir into bread mixture.

  Spoon bread mixture into prepared baking dish.
  Bake for 30 minutes.

  Prepare topping: In a clean bowl, use an electic mixer to beat the egg whites and salt on
  high until soft peaks form. Gradually beat in sugar and vanilla until stiff peaks form.
  Take out the bread pudding dish and spread meringue topping evenly over top, making
  decorative swirls with a knife.
  Sprinkle with almonds.
  Bake the bread pudding and meringue topping for 20 more minutes.
  Serve with basic custard.

  • Basic Custard
  • 4 egg yolks
  • ½ cup granulated sugar
  • 1 cup So Nice Vanilla
  • 1 tbs cornstarch

  In a heavy stainless steal saucepan, whisk together egg yolks and sugar until smooth. Gradually whisk in So Nice and cornstarch. Cook over medium heat, whisking frequently to prevent curdling, until thickened, about 5 minutes.

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• Cauliflower Puree with Truffle Oil

  Cauliflower Puree with Truffle Oil

  

  Cauliflower is often an unloved vegetable. Yet, while dressed, he is an excellent alternative to potatoes!

  • 1 cauliflower
    
  • 3 tablespoons olive oil
    
  • 1 cup So Nice Original or Unsweetened
    
  • 2 tablespoons truffle oil
    
  • 1 tablespoon white wine vinegar
    
  • Salt

  Instructions

  1. Coarsely chop the cauliflower and simmer in a pan of salted water until tender.
     
  2. Heat So Nice in a saucepan.
     
  3. Drain the cauliflower
     
  4. Mash with So Nice
     
  5. Mix together with oil, vinegar and salt.
     
  6. Serve as you would mashed potatoes.

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• Vegan Panna Cotta with Berries

  Vegan Panna Cotta with Berries

  

  This dessert is stylish, lightweight and simple to achieve. Agar agar is a natural gelling agent made from red algae, which can be used as an alternative to gelatin. It is readily available in health food stores.

  • 250 ml organic canned coconut milk (thick)
  • 300 ml So Nice Vanilla or Original
  • 1 tsp vanilla extract
  • 4 tablespoons agave nectar
  • 1 tsp agar-agar powder

  Instructions

  1. Dissolve agar-agar in 100 ml of So Nice
     
  2. Pour all ingredients into a saucepan.
     
  3. Bring to a boil. Keep stirring on low heat for 1 min. Stop stirring.
     
  4. Divide into 4 glasses (tall glasses or wine glasses), let cool, then refrigerate for a few hours until ready to serve. (Can be prepared the day before).
     
  5. Serve in glasses with fresh berries and coulis.
     

  Easy and delicious.

  Variation
  Use chai flavoured milk and replace the fresh berries with mango and ginger jam for a dessert inspired by India, or add a little chocolate to the mixture and pour into small ramekins just before serving

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