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Make lighter sauces with Sojasun Nature

Make lighter sauces with Sojasun Nature
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Italian-style sauce to spread on warm focaccia, mix with macaroni and slices of Parma ham, or pour over a beef of swordfish Carpaccio.
1 pot of unflavoured Sojasun Dessert
100g of rocket
40g of grated Parmesan (optional)
70g of Sojasun Cuisine
Freshly ground white pepper

Nordic sauce to spread on mini blinis, to fill halved avocadoes, to mix with tagliatelle or to loosen with ½ a pot of unflavoured Sojasun and serve with steamed salmon.
1 pot of unflavoured Sojasun Dessert
70g of smoked salmon
1 tablespoon of trout caviar
½ a lime
6 sprigs of dill
Freshly ground white pepper

Sojasun products used:

  • Natural soya speciality 


Italian-style sauce: Remove the stalks from the rocket and blanch for a few seconds in boiling salted water. Drop into iced water to stop the cooking process, drain and press down to remove the water. Gently heat the unflavoured Sojasun dessert in a small pan with the Parmesan and leave to melt. Put the unflavoured Sojasun, the rocket and the Parmesan cream into the bowl of a mixer, and blend to obtain a creamy sauce.

Nordic sauce: Blend the unflavoured Sojasun with the chopped smoked salmon, the zest and juice of half a lime and a little pepper. Add the trout caviar and the chopped dill.

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