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Pacific Foods Ultra Soy Non-Dairy Beverage Original -- 32 fl oz


Pacific Foods Ultra Soy Non-Dairy Beverage Original
  • Our price: $3.79


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Pacific Foods Ultra Soy Non-Dairy Beverage Original -- 32 fl oz

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Pacific Foods Ultra Soy Non-Dairy Beverage Original Description

  • All Natural
  • 10g Soy Protein
  • Calcium & Magnesium
  • Vitamin Enriched
  • Lactose Free
  • Dairy Free
  • Vegan
  • Kosher
  • Gluten Free

Soy Good!

With all the essential amino acids our bodies need, soy is a valued source of protein around the world. We've added a touch of sweetness and a whole lot of essential minerals and vitamins for a refreshing beverage that's as nutritious as it is delicious.

 

Make it your own

By the glass • Over cereal • In smoothies • In recipes • In coffee

 

What's Inside

  • 10g Soy Protein
  • Promotes Heart Health
  • 30% DV Calcium
  • 15% DV Magnesium
  • Excellent source of Vitamins D & E
  • Excellent source of Riboflavin, B6 & B12
  • Lactose & Cholesterol Free
  • Vegan • Gluten Free


Directions

Easy open cap. No Pull tab. Give it a good shake for full flavor.
Free Of
Gluten, wheat, yeast, dairy, lactose, cholesterol.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Supplement Facts
Serving Size: 1 Cup (8 fl oz) 240 mL
Servings per Container: 4
Amount Per Serving% Daily Value
Calories140
   Calories from Fat45
Total Fat5 g8%
   Saturated Fat0.5 g4%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium150 mg6%
Potassium460 mg13%
Total Carbohydrate12 g4%
   Dietary Fiber1 g6%
   Sugars8 g
Protein10 g
Vitamin A10%
Vitamin C0%
Calcium30%
Iron10%
Vitamin D25%
Vitamin E25%
Riboflavin30%
Vitamin B625%
Vitamin B1225%
Phosphorus25%
Magnesium15%
Other Ingredients: Organic soy base (filtered water, whole organic soybeans), dried cane syrup, natural flavors, tricalcium phosphate, sea salt, carrageenan, riboflavin (B2), vitamin E (D-alpha-tocopherol acetate), vitamin D2, vitamin B6 (pyridoxine HCL), vitamin A (palmitate), vitamin B12.
Contains: Soy.
Warnings

Refrigerate after opening and use within 7-10 days.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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How to Make Your Own Dairy-Free Ice Cream

There’s nothing like a scoop of cold, creamy ice cream on a hot summer day to make the season seem more enjoyable and the heat more bearable. With endless flavors to choose from, there’s an ice cream out there for everyone—including those who prefer dairy-free ice cream!

How to Make Dairy Free Ice Cream Represented by Blueberry Ice Cream Being Scooped From Tin on White Countertop | Vitacost.com/blog

Whether you’re trying to eat less dairy, or you are vegan, lactose intolerant or simply prefer dairy-free options, there are many dairy-free ice creams to choose from at supermarkets today. But it’s also easy to make your own dairy-free ice cream. Just a few kitchen tools are needed – and not even necessarily an ice cream maker (although they do make the process a bit easier).

While it may seem intimidating, don’t worry! Frozen dessert making is actually quite easy and the results are definitely worth the effort. Here are five simple tips to make your own dairy-free ice cream at home:

1. Choose a base

First, choose a base for your ice cream. For richer ice cream, consider coconut milk, raw cashews or full-fat soy milk. For lighter ice cream, you can use almond milk or low-fat soymilk, though they might not provide that rich flavor you’re looking for. For cashew bases, you’ll need to purée the cashews with ¼ the amount of water used per cup of cashews. Allow for at least one cup of cashews per batch to make a non-strained cashew milk base. Then you can add whatever mix-ins you choose!

For full-fat coconut milk or soy milk, use ready-to-drink options or make your own dairy-free milk at home. Note that for lighter non-dairy milk base choices—such as almond, light soy,or oat milk—you may need to use more mix-ins to get a richer, thicker ice cream.

If you prefer a non-fat base and want to use all fruit, you can definitely do that too. This method works very well without much fuss or trial and error. If going this route, just be sure to freeze your fruit first and use at least one of the following creamy bases: frozen mangoes or frozen bananas.

2. Choose your sweetener

There’s no shortage of sweeteners to choose from to make your dairy-free ice cream. If you prefer not to use cane sugar (which is usually used by manufacturers), maple syrup or agave nectar work quite well. Puréed Medjool dates (date paste) or date syrup also work very well and are a healthier option than using a more refined sweetener. If you’re using all fruit as your base, you won’t need to add any additional sweetener unless you choose to do so. The amount of sweetener you use will depend on your personal preferences and your base (above). Start out with ¼ cup per cup of ice cream and adjust from there as needed.

Tip: Don’t use stevia, sugar alcohols or other calorie-free sweeteners in non-dairy ice cream. They tend to not combine well, are harder to measure and won’t provide the necessary mouthfeel that a natural sweetener or fruit will provide. This is one reason that manufacturers who use these sweeteners in dairy-free ice creams have to add additional gums and emulsifiers that aren’t good for health to provide the right texture and mouthfeel.

3. Choose your equipment

If you have an ice cream maker at home, great! You’re ready to go. Follow the manufacturer’s directions to make your ice cream at home; simply use non-dairy ingredients such as those above instead of dairy-based options. Depending on the model you have, directions for dairy-free ice cream options may even be provided in the instruction manual.

If you don’t have an ice cream maker, you can use either use a high-powered blender such as a Vitamix and use the tamper, or you can use a high-quality food processor, such as a Cuisinart (as long as it’s at least a 7-cup size model). Both of these methods work very well, you’ll just need to reduce the amount of liquid used before freezing.

If you’re using a blender or food processor, freeze your non-dairy milk base of choice (such as cashew milk, coconut milk or soy milk) in ice cubes first before adding to the blender or food processor to help make thicker ice cream. The only base you won’t need to do this with is frozen fruit which blends quite easily in a food processor or blender without the need for additional non-dairy milk. Once you process the ingredients in your blender or food processor, simply freeze in a reusable container, covered, for at least 8 hours to set and then enjoy within a day or two.

Finally, the last method you can try is blending non-dairy milk and frozen fruit in a 1:3 cup ratio, then freeze that mixture in ice cube trays. After the mix freezes completely, add the frozen cubes back to a blender or food processor and blend or process the ingredients into a thick ice cream base. Enjoy right away or freeze this for at least 8 hours, covered, and scoop to enjoy!

4. Choose your mix-ins

When it comes to mix-ins, you have unlimited options! Some delicious dairy-free choices for dairy-free ice cream are non-dairy chocolate chips, unsweetened shredded coconut, dairy-free sprinkles, dairy-free marshmallows, dark chocolate chunks, frozen fruit chunks, fresh fruit chunks, chopped dates, nuts, seeds or coconut flakes. Get creative and choose whatever mix-ins you like, or opt for no mix-ins and use your choice of toppings instead!

5. Try delicious dairy-free toppings

There are many tasty dairy-free toppings. Some of the best choices include slivered or chopped nuts, dairy-free dark chocolate chips, fresh berries or banana slices, coconut flakes, natural sprinkles, or date syrup. You can also make your own dairy-free chocolate sauce by melting ¼ cup of pure dark chocolate or dark chocolate chips with 1-2 tsp. of coconut oil to make your own “magic shell” topping.

Vitacost is not responsible for the content provided in customer ratings and reviews. For more information, visit our Terms of Use.

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