- ½ cup dried soybeans (80 g)
- 4 cups water (1 l)
- ½ teaspoon vanilla extract or a piece of vanilla bean (optional)
- 4 dates (optional)
- 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.
- Use it to prepare recipes like vegan chocolate cake, vegan carrot cake, or vegan cheesecake.
- Keep the leftovers in a sealed container in the fridge for about 3-5 days.
- 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.
- Serving Size: 1 cup (250 ml)
- Calories: 95
- Sugar: 2.1 g
- Sodium: 16 mg
- Fat: 4.8 g
- Saturated Fat: 0.5 g
- Carbohydrates: 4.2 g
- Fiber: 2.1 g
- Protein: 9.5 g