Add 1 to 2 tablespoons of JOI Organic Soy Milk Powder to a cup of water and blend for up to 30 seconds with a countertop or immersion blender. Use more powder for a richer milk or creamer, and less for a lighter drink. A quick blend also gives you the best foam for lattes.

Not anymore. The grassy, beany taste of older soy milks came from an enzyme in raw soybeans. Modern processing switches it off, so JOI soy milk tastes mild and creamy, with just a hint of nuttiness.

Soy milk usually leads, with about 6 to 8 g of protein per cup. Peanut milk follows at 3 to 4 g, while almond, oat and coconut milks usually have 1 g or less. Soy is also a complete protein, with all nine essential amino acids.

For most people, yes. Soy contains plant compounds called isoflavones, which are different from human estrogen. Harvard's Nutrition Source considers moderate soy part of a healthy diet. If you have a specific medical condition, check with your doctor.

Yes. Its only ingredient is organic soybeans, so there's no added sugar, salt or flavoring. Sweeten each cup to taste with honey, maple syrup or dates if you like.

Soybeans are naturally gluten-free. JOI Soy Milk Powder is made in a facility that also processes wheat, so if you have celiac disease or a severe gluten allergy, check the package for cross-contact information.

Soybeans are lower in fat and higher in protein than almonds or cashews, so they mill into a fine, dry powder instead of a creamy butter. A powder is also easy to scoop, measure and pack for travel.

Keep it in an airtight container in the fridge for up to 7 days, and shake before serving. The powder itself stays fresh for 18 months in a cool, dark place, even after opening.