Description
A creamy and clean tasting homemade soy milk recipe that’s budget-friendly and easy to personalize.
Ingredients
Scale
- 1 cup dry soybeans (preferably non-GMO)
- Water (for soaking and blending, about 6 to 7 cups total)
- Optional flavor add-ins: 1 to 2 tablespoons sugar, a pinch of salt, 1 teaspoon vanilla, or a date for natural sweetness
Instructions
- Rinse the soybeans well and soak them in plenty of water for 8 to 12 hours (overnight works best).
- Blend soaked soybeans with fresh water until the mixture looks pale and smooth.
- Strain through a nut milk bag or multiple layers of cheesecloth.
- Bring the strained liquid to a gentle simmer and cook for about 20 minutes, stirring often.
- Add optional flavorings after cooking for the best taste.
- Store in sealed bottles in the fridge for up to 3 to 4 days.
Notes
Avoid common mistakes such as skimming the soak or not blending well. To enhance flavor, add ingredients after cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Blending and Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 1g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg