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!
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 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.
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.
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.
Video
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.