Unflavoured soy isolate has a fine, dry texture that can clump if added directly to a small amount of liquid. For the smoothest result, put your liquid (water, plant milk, dairy milk, juice) into a shaker bottle or blender first, then add the powder, and shake or blend for 20–30 seconds. A typical starting ratio is 20–30 g of powder per 250–300 ml of liquid, but you can adjust thickness to preference.
In porridge or overnight oats, stir the powder in after cooking (or before chilling for overnight oats) with a splash of extra liquid to maintain a creamy consistency. For baking, replace up to 10–15% of the flour weight with soy isolate in pancakes, muffins, or bread; you may need to increase liquid slightly because the isolate absorbs more moisture than wheat flour.
Because the product contains no sweeteners or flavourings, you control the taste entirely — add fruit, cocoa, cinnamon, honey, or savoury ingredients like miso, nutritional yeast, or herbs depending on the dish. Store the pouch sealed in a cool, dry place and use within the best-before date for optimal solubility and flavour neutrality.