"Soy milk is typically thicker than most milks, including dairy milk and other substitutes like almond and cashew milk, due to the thickeners many manufacturers add. Meanwhile, in comparison to regular yogurt, Greek is the better choice for making richer and thicker-textured smoothies and milkshakes since it's typically strained multiple times to remove its liquid whey, which makes it a thicker product."
"Starting with your base of a ½ cup of soy milk and a ½ cup of Greek yogurt, as well as that optional scoop of protein powder (be sure to choose a neutral flavor like vanilla), build your milkshake using your chosen ingredients. If you want a dessert-like feel, chocolate protein powder can be paired with caramel sauce or a nut butter, the latter of which will make the outcome even more creamy."
"Soy milk has about 7 grams of protein per cup, while Greek yogurt has around 20 grams. Although most recipes call for about half a cup of each per serving, that still gives you about 14 grams of extra protein. And, you can always add more by way of a scoop of protein powder."
Mixing soy milk with strained Greek yogurt creates a thick, neutral base for milkshakes while skipping ice preserves creamy texture. Soy milk tends to be thicker than many other plant or dairy milks because manufacturers add thickeners. Strained Greek yogurt removes liquid whey through multiple strains, producing a richer, denser product ideal for shakes. A typical serving of ½ cup soy milk and ½ cup Greek yogurt provides roughly 14 grams of protein, and a neutral-flavored protein powder can increase protein while adding flavor options like chocolate, fruit, or nut butter pairings.
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