Soy milk is a great alternative to cow's milk. It's delicious, affordable, easy to make, and only requires 2 ingredients: water and soybeans.
Soy milk is a delicious and healthy alternative to dairy milk. It is packed with nutrients and health benefits and this homemade recipe is way better than any beverage you can find at the grocery store.
It is dairy and lactose-free, so it is perfect for you if you have lactose intolerance. Besides, it only requires 2 simple ingredients! You actually need to blend the soy beans with water and then strain them using a nut milk bag.
How to make soy milk - Step by step
- Soak the soybeans in water overnight.
- Drain the soybeans and remove the outer skins. Then add them to a powerful blender and blend them with 3 cups or 750 ml of water until well blended and almost smooth (photo 1).
- Strain the blended mixture using a nut milk bag, a cheesecloth, a napkin or a fine mesh strainer (photo 2).
- Pour the mixture into a pot or a saucepan and add 1 cup or 250 ml of water (photo 3).
- Bring to a boil, stir and skim foam (photo 4).
- Cook over medium heat, stirring occasionally, for about 20 minutes (photo 5).
- Let the soy milk cool and enjoy it (photo 6).
Pro tips
- Use yellow soybeans, it's the best kind of soybeans to make this milk. They're a great source of protein. Soy protein is one of the best vegetable ones!
- Add more or less water depending on how thick you like your milk. However, it naturally tends to be thicker than other milk alternatives.
- Feel free to add any sweeter you want or don't add any sweetener at all. Add it gently until the milk tastes good.
- Some recipes call for a tiny amount of salt, but I prefer my milk salt-free.
- Feel free to add other ingredients like cocoa powder or ground cinnamon.
- Keep it in a sealed container in the fridge for about 3-5 days.
- Before you drink it you need to cook the milk, as soy is a legume and can't be eaten raw.
- You can use your soy milk to prepare recipes like vegan chocolate cake, vegan carrot cake, or vegan cheesecake, or have it with your cereal in the morning.
What is soy milk?
Soy milk is a type of plant milk. It is 100% plant-based and it doesn't contain cholesterol at all. I love to use it for baking because it has a thicker texture than other types of plant milk.
Is soy milk good for you?
Yes, it is! Unless you can't consume soy or it feels heavy in your stomach, this kind of plant milk is perfectly fine for consumption, as it has been in Asia for centuries. Just remember - if the milk has been in the fridge for some time and it smells bad, don't drink it.
Soy milk vs almond milk
Soy milk and almond milk are two different kinds of plant milk. I usually alternate between them and use them for different things; I use the first one for cooking and baking recipes, whereas I prefer to add almond milk to my coffee and smoothies.
Looking for more plant milk recipes?
Did you make this soy milk recipe?
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Soy Milk
Ingredients
- ½ cup dried soybeans
- 4 cups water
- ½ teaspoon vanilla extract or a piece of vanilla bean, optional
- 4 dates, optional
Instructions
- Soak the soybeans in water overnight (ideally 12 hours or longer).
- Drain the soybeans and remove the outer skins. Removing the outer skins is optional, but your milk will have a better texture if you do.
- Add them to a powerful blender and blend them with 3 cups of water (750 ml) until well blended and almost smooth.
- Strain the blended mixture using a nut milk bag, a cheesecloth, a napkin or a fine mesh strainer.
- Pour the mixture into a pot or a saucepan and add 1 cup of water (250 ml). Bring to a boil, stir and skim foam.
- Cook over medium heat, stirring occasionally, for about 20 minutes.
- Let cool the soy milk. You can add other ingredients such as vanilla extract or dates. Blend the mixture if necessary.
- Keep the leftovers in a sealed container in the fridge for about 3-5 days.
Notes
- Use yellow soybeans, it's the best kind of soybeans to make soy milk.
- Add more or less water depending on how thick you like your milk.
- Feel free to add any sweetener you want or don't add any at all. Add it gently until the milk tastes good.
- Some recipes call for a tiny amount of salt, but I prefer my milk salt-free.
- Feel free to add other ingredients like cocoa powder or ground cinnamon.
Nutrition
Update Notes: This post was originally published in May of 2014, but was republished with new photos, step-by-step instructions, and tips in January of 2022.
Sandamali says
I made the recipe twice and feeling confident about doing it regularly. I decided not to add dates or vanilla so still getting used to the taste of it vs. shop bought. Main aim is to reduce the use of packaging I bring into the house and this will help immensely. Thank you so much for sharing the recipe.
Iosune says
Hi Sandamali! You're so welcome. I'm also trying to reduce the use of packaging 🙂 Have a nice day!
Silvia says
Thank you for the recipe! I have made soy milk so many times but always felt it just had too strong beanny taste to use for a coffee. I have read few times cooking helps but removing the skin from beans was additional step here... Followed all and yay!!! Tough still luke warm, tastes so much better! I have used couple of dates but no vanilla, will see how my latte will taste tomorrow morning. Thanks a lot!
Iosune says
Hi Silvia! You're so welcome 🙂 So glad you enjoyed it!
Abhilash says
Simple and easy recipe. Recently my son has turned vegetarian so I am always on a lookout for veggi dishes. Thanks for sharing this Soymilk recipe Iosune.
Iosune says
Hi Abhilash! You're so welcome 🙂 Have a nice day!
Padmakar Deshpande says
Quite good,we follow such recipes to teach people to include in their daily diets.we are in india.non gmo soyabean is easily available .but country faces malnutrition .we mean wife and me.we are over 70years old.we manufacture some soyabean products.
Iosune says
Hi Padmakar! Thanks a lot for your comment 🙂
Miroslav Mladenovic says
Thank you so much. I am almost close to mid age man, single and further in my life trying to see better points of different vegan cultures as it is soybean. Learning in my life a little bit better to organize myself and going through certain living points not typical for me. Same as food intakes. Finding more myself personally in this kind recipes, most without spices oils or vinegars. Almost base on water cooking usually without any kind of add-on as salt pepper, or oils butter or vinegar inside of the cooking meals. Rare in my life depending to use in cooking salt, oil, vinegar or other spices. Not drinking alcohols, coffee's, and finding myself better in this kind "untasty" living. More space for exercising, healthy style of living and cooking. Need to say that I read your blog and certain recipes to ongoing forward with my nutritional daily needs. Personally finding myself more and more in this and I like it.
P.S.
I am not complete vegan in my living points
Best Regards,
Miroslav Mladenovic
Iosune says
Hi Miroslav! Thank you so much for your comment 🙂 Have a nice day!
Rajni Agarwal says
hi does the home made soy milk need cooking for sometime like u said 20 mins? Also how long wl it last refrigerated?
Iosune says
Hi Rajni! You just need to follow the recipe 🙂 Keep it in the fridge for 4-5 days. Have a nice day!
Winny says
I soak the beans overnight, get rid of the floating stuff as much as possible by squeezing the beans, than I cook them whole for 15 minutes, put them in the fruitjuicer with enough water and a few pitted dates and voila. Soymilk is ready. No burnt pans, no mess with cheececloths. The pulp comes out almost dry (I pour that over my plants. It’s done in less than 20 minutes including the cooking. Next time I’m going to cook them with the floating shells to see if it really makes a difference in taste. I use less water than in this recipe because I like the milk a little less watery. You can also cook a big batch of whole beans, and put them in the freezer, so you always have beans to make milk quickly.
Iosune says
Hi Winny! Thanks a lot for your comment 🙂
art says
The milk is great! What do you do with the ground soya beans?
Iosune says
Hi Art! Thanks a lot. I use them to make burger patties 🙂
sammie martinez says
never mind i found it
Iosune says
Hi Sammie! Great 🙂 Have a nice day!
sammie martinez says
Hi i am doing a school project on soybeans and was wondering how much milk was made with the ingredients listed.
Anon says
How long would this stay good if frozen? I'd like to use it instead of milk for ice cream. So it'll be frozen in ice cream form.
Iosune says
Hi Anon! I've never frozen myself, so I can't help you, sorry!
Sally says
Can you please tell me an easy way to remove the skins from the soy beans - thanks
Iosune says
Hi Sally! I think there's not an easy way, sorry. I tried a similar recipe without removing the skins and it also worked pretty well, so you can omit this step if you want 🙂