If you’re looking for a cheaper non-dairy milk alternative to homemade nut milks, then you should definitely try out this homemade soy milk! Enjoy it with fresh fruits and oats or pour it over your favorite cereal.
Homemade Soy Milk [Vegan]
- 2 cups dry soybeans
- 8 cups filtered water
- 6 Medjool pitted dates (optional)
- 1-inch piece vanilla bean (optional)
- Place your soybeans in a large bowl, cover them with water, and allow them to soak overnight. Make sure you cover them with lots of water as they'll absorb a lot of water while soaking.
- The next day, drain and rinse the soybeans. In batches in your blender, blend 2 cups of the soaked soybeans with 4 cups of filtered water. Strain the milk through a nut milk bag, ringing out all the milk until your left with just the soybean pulp. Discard the soybean pulp and repeat this process 1 more time until you have about 8 cups of strained soy milk in your sauce pan. (Feel free to continue this process until you use up all of the soaked soybeans!
- In your saucepan, bring the soy milk up to a boil, watching carefully and stirring often. Be careful as the soy milk will foam and expand when heated so make sure it doesn't overflow!! Once the milk comes to a boil, reduce the heat to medium-low and allow the milk to cook for 15-20 minutes. Stir often and watch carefully so that it doesn't overflow!
- Discard any thick foam that may form during the cooking process.
- After 20 minutes, allow the milk to cool to room temperature, scraping off the film that forms on top.
- If you want to make sweetened vanilla soy milk, place the milk back into your rinsed out blender (in batches if necessary) and blend in Medjool dates and vanilla bean to taste.
- Store the cooled soy milk in an airtight bottle in the fridge for 3-4 days.
- Nut-based Milk