Vanilla Soy Pudding is light, healthy and delicious, perfect for a snack, breakfast or dessert. Vegan and vegetarian adaptable, and gluten-free. Suitable for soft-food diet.
I made this vanilla soy pudding for a cancer patient who has been experiencing bad side effects from chemotherapy and radiation. Some of the side effects include very bad mouth sores, nausea, loss of appetite, and dehydration.
Cooking for cancer patients can be challenging because the side effects they experience can change during the course of their cancer treatment. In addition, cancer patients may have food aversions or cravings that change day-to-day. Side effects such as mouth sores can make it extremely difficult to eat anything, often causing the patient to be on a liquid diet. In addition, certain cancers call for specific diets, such as a low fiber or low residue diet.
For example, the cancer patient that I am currently cooking for is on a low fiber/low residue diet, has an aversion to dairy and strong scents/flavors, cannot eat acidic food/hot food/cold food/hard food/textured food due to mouth sores, and has been having difficulty staying hydrated. In addition, she needs to have a good amount of protein in her diet, which is tricky due to her loss of appetite.
One of the passions and talents I have been blessed with is coming up with food solutions for people who have trouble eating due to their medical conditions. I love coming up with food solutions when it seems almost impossible to come up with any food a person can eat given their limitations.
This Vanilla Soy Pudding was enjoyed by my friend. It met all of her dietary requirements at this point in time. It is low fiber, low residue, contains no dairy, is soft and easy to eat, has no strong scents/flavors, is hydrating and a good source of protein, and can be enjoyed cool or at room temperature. She particularly liked the light, airy texture that made it easy to swallow.
My Vanilla Soy Pudding recipe was inspired by a Vanilla Juice Glass Pudding recipe from the American Cancer Society’s 2nd edition, What To Eat During Cancer Treatment, by Jeanne Besser and Barbara L. Grant. This cookbook categorizes recipes by cancer treatment side effects, which makes it easier to find foods the cancer patient might be able to enjoy.
I adapted the original recipe from the cookbook to make it dairy-free, using soy milk and tofu, which are dairy-free and good sources of protein.
If you have a friend or family member undergoing cancer treatment, I encourage you to offer to cook something specifically for their needs. Oftentimes, the cancer patient cannot eat what the rest of the family is having. Find out what they feel like eating at that moment in time, and give it a shot. Be flexible and adapt recipes to meet their needs and wants.
You might find my post Cooking for Cancer Patients Tips helpful. It’s always best to ask if the cancer patient’s oncology dietician recommends any specific foods to try or avoid.
Remember, the most important thing is showing you care. The loving support you demonstrate is what really matters.
Vanilla Soy Pudding
Ingredients
- 1/4 ounce unflavored gelatin or powdered agar agar for vegan version
- 1/4 cup cold water
- 1 1/4 cup vanilla soy milk
- 1 cup tofu
- 1/2 teaspoon vanilla
Instructions
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In a small bowl, sprinkle gelatin over cold water and stir to dissolve. Let sit 10 minutes.
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Meanwhile, heat up soy milk.
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Place tofu, vanilla, softened gelatin and hot milk in blender, and blend until smooth.
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Pour into four containers and refrigerate until firm, about 2 hours.
Recipe Notes
Adapted from What To Eat During Cancer Treatment by Jeanne Besser and Barbara L. Grant
If you are looking for more low fiber/low residue diet recipes, you might like:
Have never making soya milk with vanilla…Wish I could taste some of your pudding..sounds and looks really tasty.
Thanks Angie – this is very light!
Would you use an equal amount of agar agar powder instead of gelatin? Have you tried it yourself with good results? Thank you.
Hi Kim – I haven’t tried using agar agar powder (not flakes) instead of gelatin in this recipe, but this article says it should be a 1:1 ratio: https://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478
Can I substitute tofu with coconut yoghut?
Hi Judy – you can use coconut yogurt in place of tofu (coconut yogurt does have more fiber than tofu in case you are on a low fiber diet)