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Soy Milk
Dairy-Free Milk & Cheese
Ingredients:
🫘 ½ cup dried soybeans
💦 4 cups water
🌼 ½ tsp vanilla (optional)
🌴 2 dates (optional)
Features:
Refined Sugar-Free
Nut-Free
Gluten-Free
Grain-Free
Features:
Refined Sugar-Free
Nut-Free
Gluten-Free
Grain-Free
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Soak the Soybeans: Place the dried soybeans in a bowl and cover them with plenty of water. Let them soak for 8-12 hours or overnight. This will soften them and make them easier to blend.
- Blend the Soybeans: Drain and rinse the soaked soybeans. In a blender, add the soaked soybeans, 4 cups of fresh water, vanilla extract (if using), and dates (if using). Blend until smooth.
- Strain the Milk: Pour the blended mixture through a nut milk bag, cheesecloth, or fine mesh strainer into a large bowl or pitcher. Squeeze out as much liquid as possible to separate the soy milk from the soy pulp (okara). Save the soy pulp for use in baking or as a protein-rich addition to other dishes.
- Heat and Serve (Optional): Pour the soy milk into a saucepan and heat it over medium heat, stirring occasionally, until it reaches your desired temperature. Be sure not to let it boil over.
- Store: Once the soy milk is cool, transfer it to a clean bottle or jar and store it in the refrigerator. It should last for about 4-5 days.
Soy Milk
4 Servings (1 cup)
10 min
20 min
Ingredients:
🫘 ½ cup dried soybeans
💦 4 cups water
🌼 ½ tsp vanilla (optional)
🌴 2 dates (optional)
Features:
Refined Sugar-Free
Nut-Free
Gluten-Free
Grain-Free
Instructions:
- Soak the Soybeans: Place the dried soybeans in a bowl and cover them with plenty of water. Let them soak for 8-12 hours or overnight. This will soften them and make them easier to blend.
- Blend the Soybeans: Drain and rinse the soaked soybeans. In a blender, add the soaked soybeans, 4 cups of fresh water, vanilla extract (if using), and dates (if using). Blend until smooth.
- Strain the Milk: Pour the blended mixture through a nut milk bag, cheesecloth, or fine mesh strainer into a large bowl or pitcher. Squeeze out as much liquid as possible to separate the soy milk from the soy pulp (okara). Save the soy pulp for use in baking or as a protein-rich addition to other dishes.
- Heat and Serve (Optional): Pour the soy milk into a saucepan and heat it over medium heat, stirring occasionally, until it reaches your desired temperature. Be sure not to let it boil over.
- Store: Once the soy milk is cool, transfer it to a clean bottle or jar and store it in the refrigerator. It should last for about 4-5 days.
