this post was submitted on 28 Apr 2026
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Tofu, seitan, synthesized pea or soy protein… where I live, you can get vegan nonfat skyr that tastes every bit as funky as real skyr, and although it does have a hollow, oaty aftertaste, you can counter it pretty easily by adding a fat (I tend to carefully temper melted vegan butter and just add that) or using it with something (like jam, oats, and wheat germ/flaxseed) or as a thickener/creamy/cultured element in a recipe
I avoid soy protein because I heard it can promote estrogen production. Correct me if I'm wrong.
That’s a misunderstanding due to the term phytoestrogens, afaik.