I build my RealFoods Analogue Soylent to a custard consistency, and then freeze it in 500 ml. meal portions. I try to maintain a reserve of 8-10 meals’ worth, since preparing a batch takes about an hour (I whey-soak my phytate-containing ingredients and subsequently cook the starches and egg powder before blending the mix). That way I have the convenience of being able to grab a meal when I need it, whilst doing the donkey-work at a convenient time, usually late at night. The cooking’s a bother, perhaps, but it results in a far more palatable product (no raw-oat yuk factor) and I know I’ve done my best to deal with the phytate issue.
So when I grab a soylent from the freezer, I can either nuke it to thaw, or leave it sitting out for half an hour to soften a bit and then eat it with a spoon like ice cream, which is what I usually do. Fully thawed is also okay. So – primarily because my soylent is pretty thick, between cooked oat, buckwheat and spelt flours, cooked egg powder, peanut butter powder, psyllium husk and ground flaxseed – I’ve never even considered drinking it.
I’m now developing an alternate version, leaving out the cocoa, peanut butter powder, and blackstrap molasses, that will be cream-coloured not brown, flavoured by banana, coconut and vanilla. It, too, will be custard consistency and will contain cooked starches and egg powder.
I am quite interested in developing a solid version. I’ve always been intrigued by Logan Bread and other high-density hiking-and-climbing expeditionary rations anyway, and a solid soylent would be a logical extension of those interests.