Soy Milk
Dairy-Free Milk & Cheese
Ingredients:
- 100 g (½ cup) dried soybeans
- 960 ml (4 cups) water
- ½ tsp vanilla (optional)
- 2 dates (optional)
Equipments:
- Large bowl
- High-speed blender
- Nut milk bag or fine mesh cheesecloth
- Saucepan
- Jar or pitcher
Features:
20 minutes or less
Gluten-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Instructions:
- Soak the Soybeans
Soak 100 g (½ cup) dried soybeans in cold water overnight or at least 8 hours. Drain and rinse well. - Blend
Add soaked soybeans and 960 ml (4 cups) water to a high-speed blender. Blend on high for 60–90 seconds until smooth. - Cook
Pour into a large saucepan over medium heat. Bring to a gentle simmer, stirring frequently to prevent sticking. Skim off any foam. Simmer for 15–20 minutes. - Strain
Pour through a nut milk bag or fine cheesecloth into a large bowl. Squeeze firmly to extract all liquid. Discard the okara (soy pulp). - Flavor (Optional)
Add ½ tsp vanilla and 2 pitted dates for a lightly sweetened version. Blend briefly if using dates. - Store
Transfer to a sealed glass bottle or jar. Refrigerate for up to 5 days. Shake well before each use.
Notes:
Soak the soybeans for the full 8 hours (or overnight). Under-soaked soybeans don’t blend smoothly and result in a gritty, less creamy milk.
Soy milk must be cooked after blending and straining — raw soybeans contain compounds that can cause digestive discomfort. Simmer for at least 10 minutes.
Tips:
Skim off any foam that forms during cooking for a cleaner flavor.
Use the leftover soy pulp (okara) in baked goods, veggie burgers, or as a meat substitute base.
Storage:
Keep refrigerated in a sealed jar for up to 4 days. Shake well before each use as natural separation occurs.
Swaps:
Soy milk is the highest-protein plant milk. For a quicker alternative with no cooking required, cashew milk or oat milk are easier to make at home.
Soy Milk
Ingredients:
- 100 g (½ cup) dried soybeans
- 960 ml (4 cups) water
- ½ tsp vanilla (optional)
- 2 dates (optional)
Features:
Instructions:
- Soak the Soybeans
Soak 100 g (½ cup) dried soybeans in cold water overnight or at least 8 hours. Drain and rinse well. - Blend
Add soaked soybeans and 960 ml (4 cups) water to a high-speed blender. Blend on high for 60–90 seconds until smooth. - Cook
Pour into a large saucepan over medium heat. Bring to a gentle simmer, stirring frequently to prevent sticking. Skim off any foam. Simmer for 15–20 minutes. - Strain
Pour through a nut milk bag or fine cheesecloth into a large bowl. Squeeze firmly to extract all liquid. Discard the okara (soy pulp). - Flavor (Optional)
Add ½ tsp vanilla and 2 pitted dates for a lightly sweetened version. Blend briefly if using dates. - Store
Transfer to a sealed glass bottle or jar. Refrigerate for up to 5 days. Shake well before each use.
