How to Make Ultra-Creamy Vegan Soups Without Dairy (And Why JOI Is the Secret Weapon)
Why This Matters for Foodservice Kitchens
Let’s be honest—cream-based soups are menu royalty. From velvety bisques to ramen with a silky broth, diners crave that luscious, satisfying texture.
But in the world of foodservice, traditional dairy comes with a laundry list of complications: perishability, dietary restrictions, added costs, and waste.
Enter JOI. Our shelf-stable, plant-based milk concentrates deliver everything you love about cream—with none of the baggage. Whether you’re serving up 20 bowls or 2,000, JOI gives your kitchen unmatched consistency, clean-label appeal, and operational efficiency.
What is JOI and Why Should You Care?
JOI (short for "Just One Ingredient") is a line of whole-food milk concentrates—available in almond, cashew, hemp, and oat.
Whether you’re working in R&D or a high-volume back-of-house kitchen, here’s why JOI is your new best friend:
- ✅ No gums, emulsifiers, or preservatives
- ✅ Shelf-stable for up to 18+ months
- ✅ Control your cost and consistency by adding water yourself
- ✅ Low waste and lower carbon footprint
- ✅ Made with real, clean ingredients you’d be proud to list on a menu
JOI makes it easy to serve dairy-free diners without compromising on texture, taste, or clean-label integrity.
How to Use JOI in Soup (and Why It's Easier Than Ever)
Making soup creamy with JOI is as easy as stirring—or blending, depending on your texture goals.
- For pureed soups, add JOI and use an immersion or standard blender to achieve that silky, dreamy texture.
- For chunky or brothy soups, just stir JOI in while hot—no equipment needed.
- Want more richness? Use more JOI. Want it lighter? Use less. It's that flexible.
5 Creamy Vegan Soups That Shine with JOI
If you’re revamping your soup lineup or developing retail-ready SKUs, these are some winning formulations that use JOI for creaminess and mouthfeel:
- 🥣 Miso Cauliflower Soup – Cashew JOI adds a velvety finish to miso-rich cauliflower.
- 🍜 Vegan Ramen – A flavor bomb of umami, spice, and silky broth.
- 🍅 Tomato Bisque – A plant-based take on the diner classic.
- 🥕 Cream of Carrot Ginger Soup – Almond JOI brings richness to this bright, zesty blend.
- 🫘 White Bean Soup – Creamy, savory, and 100% comfort-in-a-bowl.
These recipes scale beautifully and can be modified for allergen compliance or flavor customization.
But remember, the possibilities are endless! Use JOI in any bisque, cream of [insert ____] (pea! chicken! crab! potato! red pepper!], or broth...
Cost-Effective, Scalable, and Clean-Label Ready
JOI is ideal for:
- 🌱 Plant-forward restaurants & cafés
- 🏢 Central commissary kitchens
- 🥣 Retail soup brands & CPG developers
- 🍳 R&D chefs and
- private-label manufacturers
You can standardize flavor, reduce prep time, and streamline your ingredient sourcing—all while serving something that’s better for your customers and the planet.
Customizable for Any Kitchen
JOI fits any menu model or allergen requirement:
- Need nut-free? Try our hemp or oat varieties.
- Want a richer soup base? Use cashew JOI for its higher fat content and luxurious texture.
- Keto-friendly or paleo-preferred? Almond JOI is your MVP.
You can even blend multiple bases to fine-tune flavor and texture to your spec.
JOI: The MVP of More Than Just Soups
Once JOI is in your kitchen, the applications multiply fast. It’s your clean-label dairy alt for everything from sweet to savory.
🥗 Dressings & Dips
🍨 Dessert & Frozen
🧁 Baking, Sauces, and More
Use JOI in muffins, frostings, creamy sauces, and spreads—wherever you’d normally add milk, cream, or even butter. It’s neutral, blendable, and ridiculously efficient.
Let’s Make It Creamy (And Smart)
If you’re ready to bring richness, consistency, and clean-label appeal to your kitchen or product line—JOI is your new secret ingredient.
🛒 Shop JOI for Foodservice
📦 Contact us for samples or pricing
📚 Explore more recipes
Creamy soups and beyond—made simple, scalable, and sustainable. That’s the JOI difference.
