I was overjoyed when I stumbled upon soy bean butter at the Isetan supermarket @ KLCC last week.  Soy beans are choke-full of protein, calcium and nutrients.  And they are a dieter’s ideal food as soy beans are high in protein and low in carbs.

Here’s  how I savored my SoyNut butter…

A thick spread of SoyNut butter together with a thick layer of yoghurt on my Massimo 100% wholewheat bread. The texture of the SoyNut butter is exactly like peanut butter, which is a tad dry, thus spreading a layer of yoghurt would add moisture to the sandwich. The next day, I mixed my SoyNut butter with salted pure butter and a drizzle of maple syrup. I prefer this combo.

SoyNut butter is cholesterol-free, dairy-free, gluten-free, no trans fat, does not require refrigeration after opening and made from NON-GMO beans. It tastes almost like peanut butter minus the peanut and is a perfect alternative for those who are allergic to peanuts.

Between peanut butter and soy bean butter, I must admit I prefer peanut butter as peanuts have a more aromatic taste while soy beans are naturally bland in taste. However the sandwich will be more tasty when soy bean butter is mixed with other bread spreads.