How it's used
Used in cereals, smoothies, baking, and coffee.

A plant-based milk made from soybeans, rich in protein and calcium.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in cereals, smoothies, baking, and coffee.
Pair with fortified cereals or oats for a calcium-protein combo.
Try it in the kitchen
Warm toasted oats in a silky cocoa, cinnamon and chilli base, with caramelised banana, orange, peanut ripple and cacao crunch.
Open recipeBatchable banana and peanut baked oats with a soft cake-like middle, cocoa ripple and roasted peanut-pumpkin crunch.
Open recipeRustic apple-rye breakfast bars with dried figs, oats, wheat germ, a silken-tofu yogurt batter, walnuts, pumpkin seeds and thin apple slices baked into the top.
Open recipeThree pillowy wholemeal steamed buns with a dark adzuki, date, black-sesame and orange centre.
Open recipeA Swiss-inspired overnight Bircher jar with grated apple, a silky tofu-yogurt base, oats, wheat germ, flax, hemp, raspberries, toasted walnuts and pumpkin seeds.
Open recipeA savoury breakfast bento with two cross-wrapped edamame brown-rice onigiri, a salty miso-sesame centre, layered tofu tamagoyaki and chilli cucumber pickle.
Open recipeNutrition notebook
Calories
31kcal
Protein
2.9g
Carbs
1.3g
Fat
1.6g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.