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How to Make Soy Milk

Soy milk is a terrific dairy-free milk option that requires only 2 ingredients–water and soybeans–with sweetener and salt being optional. It also happens to be completely vegan, nut-free, gluten-free, and sugar-free!

soy milk in glass with soy beans on table beside it

Homemade soymilk is fun to make in your own kitchen, and it’s great to keep on hand for drinking, adding to cereals, and cooking.

There are a number of homemade dairy-free milk options for folks avoiding lactose and dairy products in their diet. Cashew Milk and Almond Milk are two nut varieties that are also really good.

Is soy milk good for you?

Some people are not too sure about soy, because it contains phytoestrogens. Turns out, phytoestrogens are health-promoting and are not at all like our body’s natural estrogen which can cause harm and lead to disease.

This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. This short video explains the benefits of soy.

There are plenty of ways to add more soy to your diet besides just soy milk. Tofu is made from soy and is a great option. Recipes like Breakfast Tofu Scramble and even Chocolate Mouse are terrific ways to create dishes with lots of healthy soy.

Soy milk nutrition

Believe it or not, soy milk originally came about as a waste product produced from making tofu. Today, it is well-known as a lactose-free and dairy-free milk alternative that is actually delicious and good for you.

Soy milk contains antioxidants, phytonutrients, fiber, protein, and a host of other vitamins and minerals that are linked to many health benefits.

Nutrition facts:

In 1/2 cup homemade soy milk with only soybeans and water as the ingredients, these are the nutrition facts.

NutrientGrams/mg
Calories104
Fat4.6
Protein8.5
Carbohydrates7
Fiber2.2
Sugar1.7
Calcium72 mg
Potassium420 mg
Iron4 mg
Cholesterol0
Nutrition in 1 cup homemade soy milk.

Ingredients needed

The simplicity of ingredients needed to make soy milk is quite surprising. There are only 2 ingredients required, and a few more are optional to suit personal taste preferences.

  1. Soybeans- These are dried and uncooked non-GMO soybeans.
  2. Water
  3. Vanilla extract- This is completely optional.
  4. Sweetener- Adding sweetener is optional. Great sweetening options include dates, maple syrup, raw sugar, etc.
  5. Salt- Optional

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

soy milk ingredients of soybeans and water overhead shot

How to make soy milk

The first step is to wash the dried beans by placing them in a colander and running warm water over them in a sink to remove any surface dirt.

Transfer the beans into a medium-size bowl and add enough water to cover them by about 3 inches over the top. This is soaking water and additional water will be needed later for cooking.

Allow the beans to soak overnight at room temperature. If your room is particularly cool, they may require more soaking time. You’ll know the beans have soaked long enough when they have at least doubled in size and will split apart when pinched.

Drain and rinse the beans and then place them in a high-powered blender along with 4 cups of fresh water. Process the mixture on high in the blender for about 1-2 minutes until smooth.

Pour the mixture through a reusable nut bag to remove any small particles that might be left. There’s a picture included showing what this will look like. There’s also a helpful video demonstrating the process.

soy milk being strained through a nut milk bag over blue bowl

Once the milk is strained, pour it into a medium saucepan and simmer for about 20 minutes stirring the bottom frequently to avoid scorching. If you’re planning to add vanilla, salt, and/or sweetener, do that during this cooking process.

A thin film will develop over the top of the milk as it simmers on low. Use a spoon to scoop it off every 3-4 minutes.

Once cooked, pour the milk through a sifter and into a bowl to help remove any bits of film left. Leave the milk in the bowl to cool down for a few minutes before pouring it into an airtight container. Allow it to chill for a few hours in the refrigerator before using.

dairy free plant milk being poured into a clear glass

Storing

Homemade soy milk will keep well in an airtight container in the refrigerator for up to 2-3 days. It also freezes well for at least 3 months and maybe even longer.

Tips and suggestions

  • Soaking- The soybeans can be soaked ahead of time if desired. They should keep in the water in an airtight container in the refrigerator for 1-2 days.
  • Making ahead- The soaked and drained beans (without the water) will keep in the refrigerator for up to 4-5 days.
  • Water- Don’t use the soaking water to make the milk. It needs to be fresh.
  • Pulp- The leftover pulp is called okara and can be used to add protein to other dishes like stir-fries, smoothies, and baked goods.
  • Taste- The milk’s flavor will enhance as it chills.
  • Substitute- Cashew Milk is a great substitute for soy milk, and it doesn’t require any cooking or straining.

Uses for soy milk

Soy milk is great for drinking, and it can be used in any recipe to replace regular milk. These are some of the most common uses.

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

More plant milk recipes

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

soy milk in glass with soy beans on table beside it

Homemade Soy Milk

Yield: 4 cups
Prep Time: 8 hours
Cook Time: 20 minutes
Total Time: 8 hours 20 minutes

Soy milk is a terrific dairy-free milk option that requires only 2 ingredients--water and soybeans--with sweetener and salt being optional. It also happens to be completely vegan, nut-free, gluten-free, and sugar-free!

Ingredients

  • 1/2 cup dried soybeans (80 grams)
  • 4 cups water (1 liter)
  • 1/2 teaspoon vanilla extract (optional)
  • 1 tablespoon sweetener of choice (maple syrup, raw sugar, etc) (optional)
  • pinch of salt (optional)

Instructions

  1. The first step is to wash the dried beans by placing them in a colander and running warm water over them in a sink to remove any surface dirt.
  2. Transfer the beans into a medium-size bowl and add enough water to cover them by about 3 inches over the top. This is soaking water and additional water will be needed later for cooking.
  3. Allow the beans to soak overnight at room temperature for at least 8 hours. If your room is particularly cool, they may require more soaking time. You’ll know the beans have soaked long enough when they have at least doubled in size and will split apart when pinched.
  4. Drain and rinse the beans and then place them in a high-powered blender along with 4 cups of fresh water. Process the mixture on high in the blender for about 1-2 minutes until smooth.
  5. Pour the mixture through a reusable nut bag to remove any small particles that might be left. There’s a picture included showing what this will look like. There’s also a helpful video demonstrating the process.
  6. Once the milk is strained, pour it into a medium saucepan and simmer for about 20 minutes stirring the bottom frequently to avoid scorching. If you’re planning to add vanilla, salt, and/or sweetener, do that during this cooking process.
  7. A thin film will develop over the top of the milk as it simmers on low. Use a spoon to scoop it off every 3-4 minutes.
  8. Once cooked, pour the milk through a sifter and into a bowl to help remove any bits of film left. Leave the milk in the bowl to cool down for a few minutes before pouring it into an airtight container. Allow it to chill for a few hours in the refrigerator before using.

Notes

Tips & Suggestions:

  • Soaking- The soybeans can be soaked ahead of time if desired. They should keep in the water in an airtight container in the refrigerator for 1-2 days.
  • Making ahead- The soaked and drained beans (without the water) will keep in the refrigerator for up to 4-5 days.
  • Water- Don’t use the soaking water to make the milk. It needs to be fresh.
  • Pulp- The leftover pulp is called okara and can be used to add protein to other dishes like stir-fries, smoothies, and baked goods.
  • Taste- The milk’s flavor will enhance as it chills.
  • Storing- Homemade soy milk will keep well in an airtight container in the refrigerator for up to 2-3 days. It also freezes well for at least 3 months and maybe even longer.
  • Substitute- Cashew Milk is a great substitute for soy milk, and it doesn’t require any cooking or straining.
Nutrition Information:
Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 104Total Fat: 4.6gTrans Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 7gFiber: 2.2gSugar: 1.7gProtein: 8.5g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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