Soybean Milk
Discover the creamy, homemade goodness of soy milk with this easy-to-follow recipe that celebrates simplicity and wholesome nutrition. Made from just three base ingredients—dried soybeans, water, and an optional touch of sweetness—this plant-based milk alternative is fresher and more flavorful than store-bought versions. Perfect for vegans, lactose-intolerant individuals, or anyone seeking a healthy dairy-free option, this soy milk recipe involves soaking, blending, and gently simmering the soybeans to extract their nutty, smooth essence. Tailor it to your taste by adding a hint of vanilla or your favorite sweetener, and enjoy it on its own, over cereal, or as a base for your coffee and smoothies. With minimal ingredients and no preservatives, this homemade soybean milk is a delicious way to embrace nutritious living while reducing waste.
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Recipe Information
Ingredients
- 1 cup Dried soybeans
- 7 cups Water (for soaking and blending)
- 2 tablespoons Optional sweetener (such as sugar, honey, or maple syrup)
- 1 teaspoon Optional vanilla extract
Instructions
Rinse 1 cup of dried soybeans thoroughly under cold water to remove any dirt or debris.
Place the soybeans in a large bowl and cover them with 4 cups of water. Let the soybeans soak for at least 8 hours or overnight until they become plump and soft.
After soaking, drain and rinse the soybeans once more under cold water.
Add the soaked soybeans to a blender along with 3 cups of fresh water. Blend on high speed for 2-3 minutes until smooth and creamy.
Pour the blended mixture through a nut milk bag or a fine mesh strainer lined with cheesecloth into a large pot. Squeeze or press the bag/cheesecloth to extract as much liquid as possible, discarding the leftover soybean pulp (okara) or reserving it for another use.
Place the pot with the strained soybean milk on the stove and bring it to a gentle boil over medium heat, stirring frequently to prevent burning.
Once boiling, reduce the heat to low and simmer the soybean milk for 15 minutes while stirring occasionally. Skim off any foam that forms on the surface.
If desired, add 2 tablespoons of sweetener (such as sugar, honey, or maple syrup) and 1 teaspoon of vanilla extract for flavor. Stir well to combine.
Remove the pot from heat and let the soybean milk cool to room temperature.
Transfer the cooled soybean milk to a clean glass jar or bottle. Store in the refrigerator and consume within 4-5 days. Shake well before each use.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 35.8 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3597 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.
