Low Carb Homemade Soya Bean Milk
Indulge in the creamy goodness of **Low Carb Homemade Soya Bean Milk**, a wholesome, plant-based alternative that's perfect for anyone seeking a nutritious beverage. This easy recipe uses just a handful of ingredients—dried soya beans, water, and a touch of vanilla extract—offering a customizable and sugar-free option with optional keto-friendly sweeteners like erythritol or stevia. The process involves soaking the beans overnight and blending them into a smooth, luscious liquid that’s simmered to perfection, yielding a fresh, dairy-free milk that’s packed with protein and incredibly versatile. Whether enjoyed on its own, splashed in your morning coffee, or used in low-carb baking, this soya milk is a healthier, preservative-free alternative to store-bought options—and it’s ready in under an hour! Make a batch ahead and enjoy its rich flavor all week.
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Recipe Information
Ingredients
- 1 cup Dried soya beans
- 4 cups Water
- 1 teaspoon Vanilla extract
- 1 tablespoon Optional sweetener (such as erythritol or stevia)
Instructions
Rinse the dried soya beans under cold water to remove any dust and debris.
Place the rinsed soya beans in a large bowl and cover them with water. Soak the beans for 8 to 12 hours or overnight until they double in size.
Drain and rinse the soaked beans thoroughly.
Add the soaked beans and 4 cups of water to a blender. Blend on high speed until the mixture becomes a smooth and creamy liquid, about 2-3 minutes. If your blender is small, you may need to blend the mixture in batches.
Pour the blended mixture through a nut milk bag or a fine cheesecloth into a large pot or saucepan. Squeeze the bag or cloth to extract as much liquid as possible, leaving the soya bean pulp behind.
Place the pot on the stovetop over medium heat. Stir the milk frequently with a wooden spoon to prevent it from sticking to the pot's bottom.
Once the milk begins to simmer, reduce the heat to low and let it simmer for about 20 minutes. Skim off any foam that forms on the surface.
After simmering, remove the pot from the heat. Stir in the vanilla extract and optional sweetener if desired. Mix well until fully incorporated.
Let the soya milk cool to room temperature before storing it in an airtight container or bottle in the refrigerator. Shake well before serving.
Enjoy your homemade low-carb soya milk within 3-4 days for the best freshness.
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 15.2 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3603 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.
