Soy nut butter is made from fresh roasted whole soybeans. It is remarkably similar to peanut butter in taste and texture but has significantly less total and saturated fat than peanut butter, is cholesterol free, and offers 7 grams of beneficial soy protein per serving. Soy nut butter is now being used as a peanut butter alternative in schools and camps.
Roasted whole soybeans are used commercially to make soy nut butter, a tasty alternative to peanut butter. Soy nut butter is available in creamy and crunchy textures and is sold in 15oz. jars.
- ND Labs
Give Me Five
- Try a soy nut butter and jelly sandwich on whole wheat bread.
- Make a spicy soynut sauce for your favorite Asian pasta, grain, or rice dishes.
- Soy nut butter cookies are a sure crowd pleaser.
- Whip soy nut butter with tofu for a creamy graham cracker spread.
- Serve warm soy nut butter as a dip with fresh vegetables or pretzels.
In the Kitchen
Soy nut butter can be stored in the refrigerator or cabinet in an airtight container. Follow the product ‘Use By’ date to ensure freshness.
Soy nut butter contains less total and saturated fat than peanut butter and offers an alternative for those with nut allergies. It has a high level of soy protein, since it is made from ground, roasted soybeans.
Soybeans supply protein that provides all the essential amino acids needed for growth, similar to animal protein. In addition to its high quality, soy protein may help reduce the risk of heart disease by lowering blood cholesterol and increasing the flexibility of blood vessels. The FDA has approved a health claim stating that, “25 grams of soy protein in a daily diet low in saturated fat and cholesterol can help reduce total and LDL cholesterol that is moderately high to high.”
|Serving Size: 2Tbsp (32g)||%Daily Value|
Exchanges: 1 High Fat Meat and ½ Fat
Source: Exchange List for Meal Planning, 2nd edition, 2002.
The American Diabetes Association/The American Dietetic Association
* Nutrition Facts from www.soynutbutter.com