Soy Milk
Creamy, homemade soy milk is a simple and satisfying dairy-free alternative that's perfect for drinking on its own, adding to coffee, or enhancing your favorite recipes. Made with just two primary ingredients—nutrient-dense dried soybeans and water—this plant-based milk is surprisingly easy to prepare and can be customized to your taste with natural sweeteners like honey, maple syrup, or sugar, and a touch of vanilla extract for added flavor. The process involves soaking, blending, and simmering the soybeans to create a silky-smooth, protein-packed beverage free of additives and preservatives. Whether enjoyed warm or chilled, this vegan soy milk is a wholesome and budget-friendly choice that stays fresh in the refrigerator for up to five days. With its rich taste and versatility, this recipe is a must-try for plant-based enthusiasts and home cooks alike!
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Recipe Information
Ingredients
- 1 cup Dried soybeans
- 6 cups Water
- 2 tablespoons Optional sweetener (e.g., sugar, honey, or maple syrup)
- 1 teaspoon Vanilla extract (optional, for flavor)
Instructions
Rinse and sort 1 cup of dried soybeans, removing any damaged beans or debris.
Place the soybeans in a large bowl and cover them with water. Soak the beans for at least 8 hours or overnight until they double in size.
Drain and rinse the soaked soybeans thoroughly.
Add the soaked soybeans and 4 cups of water to a blender. Blend on high for 2-3 minutes until the mixture is creamy and smooth.
Strain the blended mixture through a nut milk bag, fine cheesecloth, or a fine-mesh sieve into a large pot. Squeeze or press to extract as much liquid as possible. Discard or save the soy pulp (okara) for other recipes.
Bring the strained soy milk to a boil over medium heat while stirring frequently to avoid sticking or burning.
Once boiling, reduce the heat to low and simmer the soy milk for 15-20 minutes. Stir occasionally, and skim off any foam that forms on the surface.
If desired, add 2 tablespoons of sweetener (sugar, honey, or maple syrup) and 1 teaspoon of vanilla extract. Stir well to combine.
Remove the soy milk from the heat and let it cool slightly.
Pour the soy milk into glass jars or bottles. Store in the refrigerator for up to 4-5 days. Shake well before use.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.6 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 851 mg | 18% | |
*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.
