SoyNut Butter should be stored in an air-tight container. It can be stored in the refrigerator or cabinet.

Use SoyNut Butter as a replacement for peanut butter in your favorite recipes.

An example: substitute I.M. Healthy Original Creamy SoyNut Butter ounce for ounce in Hershey's recipe for Peanut Butter Blossoms. All the enjoyment, none of the risk!

* SoyNut Butter is generally lower in fat than peanut butter.
* Serve SoyNut Butter as a dip with fresh vegetables and crackers.

*** Quick Tips ***
Remove inner seal and pop the jar in the microwave for 10 seconds.

* Pour over ice cream
* Dip apples, bananas or any favorite fruit
* Drizzle over strawberries

Use to frost a cake, cupcake, or warm banana bread!

Dip pretzel sticks and animal crackers!

Spread some Chocolate SoyNut Butter on a graham cracker, add a marshmallow, and top with a second graham cracker. Enjoy!

In a large bowl, combine 1 stick of butter (softened), 2 eggs, 3/4 cup white sugar, 3/4 cup brown sugar, and 2 tsp of vanilla. Once mixed, add 1-1/4 cup Chocolate SoyNut Butter. In a separate bowl, combine 1/4 cup cocoa, 1 cup flour minus 2 Tbsp, 1/2 tsp baking soda, 1/2 tsp salt. Fold the dry ingredients into the first bowl. Add 4 oz. of chocolate chips. (For non-peanut allergy households - add 4 oz. peanut butter chips as well.)

Drop onto cookie sheets and bake 8 minutes at 375 degrees. Allow to cool 1 minute before removing from cookie sheet.

Yield: 4 Dozen Cookies

Serving Size: 1 Cookie

Per serving:
86 calories
4 g fat
0.7 g sat. fat
2 g protein
10 g carboyhydrate
85 mg sodium
4 mg cholesterol
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3/4 cup SoyNut Butter
1/2 cup vegetable shortening
1 1/4 cup firmly packed light brown sugar
3 Tbs soymilk
1 Tbs vanilla
1 egg
1/4 cup soy flour
1 1/2 cup all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1/2 cup roasted, salted soynuts (for topping)

Preheat oven to 375 F. Combine SoyNut Butter, shortening, brown sugar, soymilk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at slow speed. Mix just until blended.

Drop by teaspoonfuls 2 inches apart on ungreased baking sheets. Flatten slightly by pressing four soynuts in each cookie center in pinwheel design.

Bake for 7 - 9 minutes or until set and just beginning to brown. Do not over brown. Cool 1 minute on baking sheet. Remove cookies to wire rack to cool completely.

1/2 cup shortening
3/4 cup I.M. Healthy™ Creamy SoyNut Butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 Tbs light corn syrup
2 Tbs water
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Preheat oven to 375 F. Mix shortening, SoyNut Butter, brown sugar, sugar, eggs, corn syrup, water, and vanilla together. Make sure all lumps are out of mixture. Combine flour, baking soda, and salt. Mix all ingredients together well. Place on cookie sheet and bake for 10-12 minutes,

Yield: 4 cups

Serving Size: 1 cup

Per serving:
280 calories
8.5 g fat
1 g sat. fat
16 g protein
36 g carbohydrate
254 mg sodium
0 mg cholesterol
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2 large bananas
2 cups chocolate soymilk
1/4 cup SoyNut Butter
4 scoops soy high-protein powder
(about 12 Tbs total)

Mix all ingredients in blender and puree until thick and smooth. Serve immediately or refrigerate.

Yield: 1 pita half

Serving Size: 1 pita half

Per serving:
231 calories
6.5 g fat
7 g protein
38 g carbohydrate
255 mg sodium
0 mg cholesterol
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1 whole wheat pita pocket half
1 Tbs SoyNut Butter
1 Tbs apple butter
6 apple slices, about 1/4 apple

Spread SoyNut Butter and apple butter in pita half. Arrange apple slices inside pita.

Yield: 5 cups

Serving Size: 1 1/4 cup

Per serving:
380 calories
9 g fat
1 g sat. fat
12 g protein
62 g carbohydrate
275 mg sodium
0 mg cholesterol
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2 1/4 cups water
1 cup long-grain rice
1 1/2 cups carrots, thinly sliced
1 cup chopped frozen broccoli, thawed
1 cup sweet red pepper, diced
1/2 cup onion, diced
2 tsp minced fresh ginger
2 tsp minced garlic
1/3 cup vegetable or chicken broth
1/3 cup SoyNut Butter
2 Tbs fresh cilantro, chopped

Bring water to a boil in a large saucepan. Stir in rice, carrots, broccoli, red papper, onion, ginger, and garlic. Reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and all water is absorbed. In smaller saucepan, combine the broth, SoyNut Butter and cilantro. Stir constantly over medium heat for 1-2 minutes or until the SoyNut Butter is smooth. Set aside. When rice is done, stir in the SoyNut Butter mixture. Serve immediately.

Note: The rice portion of this recipe can be made much more conveniently and quickly by using Rice Expressions, a pre-cooked, instantly quick frozen rice available in natural food stores and supermarkets selling natural products.

1 apple, cored
2 Tbs I.M. Healthy™ Honey Sweetened Creamy SoyNut Butter
1 tsp Raisins
1 tsp diced roasted soynuts

After apple is cored, fill center with Honey SoyNut Butter and top with raisins and soy nuts (or any topping of your choosing.)

Eat while you walk.

by Mimi Clark of Farifax, VA
Mimi runs a vegan cooking class called "Soy of Cooking"

Yield: 16, 2" Squares
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1/2 cup brown rice syrup
3 Tblsp. IM Healthy Creamy Soynut Butter
1/4 cup chopped, dried fruit (apricots, cranberries, etc.)
1/2 cup roasted soynuts, coarsely chopped
1 tsp. vanilla
3 cups Crispy Brown Rice Cereal

Combine first 2 ingredients in a large saucepan. Heat over medium low to simmering (microwave if desired). Add dried fruit of choice and soynuts and simmer five minutes more; remove from heat. Stir in vanilla and cereal. Mix thoroughly (wearing disposable gloves helps). Firmly press mixture into a lightly oiled 8" x 8" square pan. Using a sharp knife, make light indentations to denote 2" squares (this will expedite in cutting later). Refrigerate about 30 minutes. Cut into 16, 2" squares.

by Mimi Clark of Farifax, VA
Mimi runs a vegan cooking class called "Soy of Cooking"
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Combination of 2 cups diced tofu or chicken-style seitan, plus celery, red pepper strips, water chesnuts, grapes, etc. In a small bowl, combine marinade ingredients: 1/4 cup IM Healthy Creamy Soynut Butter, 2 Tblsp. tamari, 1 Tblsp. lemon juice, 1/2 tsp. ground ginger, 1/2 tsp. onion powder, 1/8 tsp. dry mustard. Dress salad with marinade. Refrigerate for optimum flavor.

by Mimi Clark of Farifax, VA
Mimi runs a vegan cooking class called "Soy of Cooking"
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3/4 cup brown rice vinegar
2 Tblsp. apple juice concentrate
2 Tblsp. tamari
1 Tblsp. minced ginger root
1 clove garlic, minced
1 tsp. dried red pepper flakes
1/3 cup IM Healthy Creamy Soynut Butter

by Mimi Clark of Farifax, VA
Mimi runs a vegan cooking class called "Soy of Cooking"
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Whisk sauce ingredients until combined. Store in glass jar. Pour over grains (great with leftover grains!)

by Mimi Clark of Farifax, VA
Mimi runs a vegan cooking class called "Soy of Cooking"

Yield: 16 Squares
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2 Tblsp. non-hydrogenated spread, melted
3/4 cup IM Healthy Creamy Soynut Butter
2 cups confectioners sugar
3/4 cup crushed graham crackers
2-4 Tblsp. apple juice
3/4 cup dairy-free chocolate chips

Combine melted spread and soynut butter in food processor. Add sugar and graham cracker crumbs, drizzling in just enough apple juice (one tablespoon at a time) to make the dough stick together, but not enough to make it wet. Press dough into 8" x 8" saure pan. Chill for 20 minutes. Melt chocolate chips in a double boiler or microwave. Pour and spread over dough. Chill for 20 minutes.

Cut into 16 squares.

by Sarah Marie Gonzalez of Olney, MD.
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2 Tbsp. canola oil
1/4 cup soynuts
1/4 cup sunflower seeds
3/4 cup rolled oats
1 1/3 cup honey
1/2 cup soy nut butter
1/3 cup sweet shredded coconut
1/4 cup raisins
1/2 cup cranraisins
1/4 cup nonfat dry milk or soy protein powder
1/4 cup ground flaxseed

Heat oil in heavy skillet, stir in the soynuts, seeds and oats. Remove from heat; add each remaining ingredient stirring after each one. Firmly press mixture into the baking pan, and chill for one hour. Cut into bars the size you desire.

by Cyndi Reeser of Kensington, MD.

Yield: 8 - 10 slices

Serving Size: 1 slice
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Crust::
1 cup vanilla wafers (about 20)
1/4 cup packed brown sugar
2 1/2 Tbsp. butter, melted

Process vanilla wafers in blender, into powdered crumbs. Combine crumbs with sugar and butter. Press into 9" pie pan. Bake at 350 degrees for 10 minutes and allow to cool completely.

Filling:
18 oz. extra firm lite silken tofu
4 oz. reduced fat cream cheese
1/2 cup packed brown sugar
1/2 cup soynut butter
1 tsp. vanilla extract
2 ripe bananas
1/4 cup fudge sundae topping

Wrap tofu in soft towels and press out as much water as possible. Then place in blender. Process tofu with all other ingredients (except bananas and fudge topping) in blender until very smooth. Arrange sliced banana on bottom of crust. Then fill with filling. Microwave the fudge topping to soften it, then drizzle on top of pie, create swirls with a spoon.

Chill, cut into 8 to 10 slices.

by Frank Gonzales of Olney. MD.

Yield: Approx. 45 cookies
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1 cup soy nut butter (crunchy or smooth)
1/3 cup canola oil
3/4 cup sugar
1 cup brown sugar. packed
3/4 cup liquid egg substitute
1 tsp. vanilla extract
1/2 cup chopped soy nuts
1 1/2 cups whole wheat pastry flour
1/4 cup soy flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Preheat oven to 375. Combine moist ingredients and cream until smooth. Combine dry ingredients in small bowl. Stir dry ingredients into wet ingredients until well blended. Batter will be stiff. Take dough with fingers, shaping into one inch to one and a half inch balls. Place dough balls on prepared cookie sheet.Flatten with a fork making criss-cross patterns. Bake 10 minutes, cool on a wire rack.

Makes 45 cookies, 2 inch diameter.

by Cyndi Reeser of Kensington, MD.

Yield: 10 cups
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1 large onion, chopped
nonstick spray
1 stalks celery, chopped
1 pound carrots or sweet potatoes (or a combination of the two)
2 large white potatoes, peeled, chopped
About 5 cups water and 1 cup plain soy milk
12 oz. extra firm lite silken tofu
1/2 cup soy nut butter
2 Tbsp. grated fresh ginger root
1 1/2 tsp. salt

Simmer onion in nonstick spray over low heat until clear (about five minutes). Add vegetables, water and soy milk, cover, and simmer over medium heat for about 30 minutes or until vegetables are soft. Liquid will cook down some. Add the Soynut butter, ginger root and salt. Stir. Remove from heat. Puree the entire contents in a blender in batches until smooth, then return to a clean pan and heat through before serving. Adjust seasonings as desired.

Yield: 1 1/2 cup

Serving Size: 1 Tbs

Per serving:
28 calories
0 g fat
1 g protein
2.5 g carbohydrate
46 mg sodium
0 mg cholesterol
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1/2 cup water
1/3 cup SoyNut Butter
1 small garlic clove, minced
1 Tbs brown sugar
1/8 tsp crushed red pepper
1 1/2 tsp soy sauce
3/4 cup lemon juice

In medium saucepan over medium heat, combine water, garlic and SoyNut Butter and cook until mixture comes to a boil and thickens. Remove from heat and stir in remaining ingredients. Cool and serve with baked chicken, beef or pork.

Scroll to top right corner of recipe page. Under the "Search Box" window, there is a heading for Recipes(in red type). Click "Southern Homestyle Corn Crumbs".