High Protein Homemade Soya Bean Milk
Discover the ultimate dairy-free beverage with this High Protein Homemade Soya Bean Milk recipe, a nutritious and satisfying alternative packed with plant-based goodness. Made from soaked dried soybeans, this creamy and smooth milk is rich in protein, making it ideal for fueling your day. Customize the flavor to suit your taste by adding optional sweeteners like maple syrup or a hint of vanilla extract. Perfectly simmered to enhance its natural nutty flavor, this soya bean milk is easy to make, budget-friendly, and preservative-free. Whether enjoyed warm or chilled, it’s a versatile addition to your morning coffee, smoothies, or cereal. Plus, it's vegan, gluten-free, and incredibly wholesome!
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Recipe Information
Ingredients
- 1 cup Dried soybeans
- 8 cups Water
- 0.25 teaspoon Salt
- 2 tablespoons Sweetener (optional, such as agave or maple syrup)
- 1 teaspoon Vanilla extract (optional)
Instructions
Rinse the dried soybeans under cold running water and place them in a large bowl. Cover them with 3 cups of water and allow them to soak for at least 8 hours or overnight.
After soaking, drain and rinse the soybeans thoroughly.
Add the soaked soybeans and 4 cups of fresh water to a blender. Blend on high speed until smooth and creamy, about 2-3 minutes.
Set a large pot over medium heat and line a fine-mesh sieve or nut milk bag over it. Slowly pour the blended soybean mixture through the sieve to separate the liquid from the pulp. Use a spatula to press down and extract as much liquid as possible from the pulp.
Discard the soybean pulp or save it for another use like soy pulp cookies or patties.
Add 3 cups of fresh water to the filtered soya bean milk in the pot. Stir in the salt. You may also add sweetener and vanilla extract at this point if desired.
Bring the soya milk to a gentle simmer over medium heat. Be sure to stir frequently and watch carefully to prevent scorching. Allow it to simmer for 20-25 minutes, skimming off any foam that forms on the surface.
After cooking, remove the pot from the heat and let the soya milk cool for a bit.
Strain the soy milk through the sieve one more time to remove any remaining solids.
Transfer the soya milk to a clean bottle or jar and refrigerate. It will keep for up to 3-4 days chilled.
Shake well before serving. Enjoy the high-protein soya milk warm or cold!
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 39.2 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 689 mg | 53% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 3640 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
