Prepare Soylent in pitcher as instructed more or less, adding a few shakes of salt. Leave in fridge for 24 hours. Shake Soylent pitcher, pour into mason jars, put the lids on, put in freezer. Take frozen jar to work for lunch and drink once melted.
For whatever reason, the freezing/defrosting process seems to make the texture softer, smoother, and even makes cleanup easier as there are far less of those tiny bits that get stuck to the sides of the glass. Additionally, when you drink it it’s ice cold, without watering it down with ice cubes (which also means smaller jars can be used for the same amount of Soylent).
I’m not sure the initial 24-hour soak is necessary. Overnight might be fine, or maybe you can skip it altogether and go straight to freezing, but I haven’t experimented. I do hope salt gets added to the formula soon as I forget to add it sometimes, which makes me crave salty food like crazy, and I think the taste of Soylent is very good with a bit of salt added, but not very good without it.
Just my 2¢.