Simple Truth Organic Unsweetened Soymilk Description
A Great Tasting Alternative to Dairy—Refreshing & Full of Flavor!
Q: What makes our Soymilk so delightful?
A: Each serving of Simple Truth Soymilk is full of great flavor and healthy for you too. Made from real soybeans, it's an excellent source of Calcium. It's also 100% free of lactose, dairy, cholesterol and preservatives.
Enjoy some today and taste the difference!
Simple Truth Soymilk is made from real soybeans and is a good source of Protein and Vitamin A.
It's the Simple Truth
Easy to find, understand and afford, Simple Truth from Kroger makes enjoying organic, natural and wellness products simply...better. All items are Free From 101+ artificial preservatives and ingredients so you can feel better about the delicious goodness that's in the food you serve your family.
Simple Truth Organic products are formulated without genetically modified organisms (GMOs). The USDA's national organic program does not permit the use of ingredients made with GMOs in certified organic products.
Directions
- Mix your favorite fruit and Soymilk in a blender to make a delicious smoothie.
- Try it for cooking or baking in your favorite recipe.
- Great over fresh fruit or cereal.
- It's delicious straight from the container too!
Refrigerate after opening.
Shake well before opening.
Use within 7 to 10 days of opening.
Not to be used as infant formula.
Free Of
Preservatives, lactose, GMOs.
*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.
Nutrient Facts
Serving Size: 1 Cup (8 fl oz) 240 mL
Servings per Container: 4
| Amount Per Serving | % Daily Value |
|
| Calories | 80 | |
|
| Calories from Fat | 35 | |
|
| Total Fat | 4 g | 6% |
|
| Saturated Fat | 0.5 g | 3% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 2.5 g | |
|
| Monosaturated fat | 1 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 85 mg | 4% |
|
| Potassium | 300 mg | 9% |
|
| Total Carbohydrate | 4 g | 1% |
|
| Dietary Fiber | 1 g | 4% |
|
| Sugars | 1 g | |
|
| Protein | 7 g | 14% |
|
| Vitamin A | 0 | 10% |
|
| Vitamin C | 0 | 0% |
|
| Calcium | 0 | 30% |
|
| Iron | 0 | 6% |
|
| Vitamin D | 0 | 30% |
|
| Riboflavin | 0 | 30% |
|
| Folate | 0 | 6% |
|
| Vitamin B12 | 0 | 50% |
|
| Magnesium | 0 | 10% |
|
| Zinc | 0 | 4% |
|
| Selenium | 0 | 8% |
|
Other Ingredients: Organic soymilk (filtered water, whole organic soybeans), calcium carbonate, organic locust bean gum, sea salt, natural flavors, gellan gum, vitamin A palmitate, vitamin D2, riboflavin (vitamin B2), vitamin B12.
Contains: Soy.
Warnings
Not to be used as infant formula.
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.
Reviews
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Blueberry-Lemon Layer Cake with Vanilla Cream Frosting
Who would think that a cake this pretty is easy to make? No one! And
that's part of the fun! The batter comes together quickly with only a few simple, wholesome ingredients. All-purpose flour provides the fluffiest texture, and lemon juice and zest make the cake seem to burst with rays of sunshine. The secret to blueberries dotted evenly throughout? Toss them with a little flour prior to mixing them in the cake to prevent them from sinking. The vegan vanilla frosting is made without butter using a silken tofu base and coconut cream. The result is creamy and rich, with the added benefit of being high-protein. You’ll find that the sponge is fluffy on the first day, and becomes moist and soft on the second day. It’s meant to be eaten both ways, so enjoy the change in texture and flavor.
Blueberry-Lemon Layer Cake with Vanilla Cream Frosting
Dry
- 7 oz. all-purpose flour
- 2 tsp. corn starch
- 1 + 1/2 tsp. aluminum-free baking powder
- 1/4 tsp. baking soda
Wet
- 4 oz. sugar
- 1/2 cup non-dairy milk
- 1/4 cup + 2 Tbsp. avocado oil
- 1/4 cup lemon juice
- Zest of one lemon
- 1 tsp. pure vanilla extract
Other
- 1 cup blueberries
- 1 tsp. white vinegar
Frosting
- 1 can (15 oz.) coconut whipping cream (coconut cream)
- 1/2 lb. silken tofu
- 3 Tbsp. maple syrup
- 1-1/2 tsp. pure vanilla extract
Topping
- Wrap tofu in several layers of paper towel, place between plates with weight on top and press out water overnight in refrigerator. Chill coconut whipping cream overnight.
- Preheat oven to 360 degrees F. Line two 6-inch round cake pan with parchment paper.
- In mixing bowl, combine ¾ cup blueberries and 1 tsp. all-purpose flour; toss to coat berries.
- In large mixing bowl, combine all wet ingredients and mix well.
- In same bowl, add all sifted dry ingredients including remainder of all-purpose flour; Mix well.
- Add blueberries and white vinegar and gently mix.
- Divide batter equally into prepared pans and smooth down evenly. Sprinkle 1/4 cup blueberries on top of each.
- Bake 25 minutes or until toothpick comes out clean. Cool completely.
- To mixing bowl, add solidified cream that has risen to top of the can of chilled coconut cream. Beat with electric hand mixer until whipped. Add remaining frosting ingredients and continue to beat until smooth.
- Frost each cake with frosting, stack, smooth seams and top with blueberries.
- Store covered in refrigerator.
Get the ingredients you’ll need to make this beautiful cake!
