Soy Milk Recipe

    pitcher of soy milk next to soy beans
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    For many years now, soy milk has been a tasty, vegan alternative to cow’s milk. Those on a diet free of animal products or dairy have relied on soy milk for many of their favorite foods and beverages, including a bowl of cereal or a creamy latte.

    Not only is soy milk a convenient alternative to cow’s milk, it’s also full of protein, vitamins, and dietary fiber. While you can certainly find soy milk in the grocery store, many brands often add harmful food additives and preservatives to their products.

    A simple workaround to store-bought soy milk is making your own at home. This soy milk recipe will yield a wholesome, natural, and tasty version flavored with a hint of cardamom. Homemade soy milk is also much more affordable than store-bought soy milk.

    You can create this soy milk recipe and store it in an airtight container in the fridge for up to four or five days.

    Summary

    Cook time: 30 minutes
    Prep time: 20 minutes
    Idle time:
    Level
    Servings:
    Unit:

    Ingredients

    Instructions

    1. Soak the soybeans in a bowl of tap water overnight. The next day, wash thoroughly and remove outer husk or skin.
    2. Blend the soybeans with 3 cups of drinking water until smooth. Strain through a muslin cloth to get the milk.
    3. Pour the resulting milk into a saucepan with another cup of drinking water. Bring to a boil, removing any foam from the top. Lower the heat and allow the milk to continue simmering for about 20 minutes.
    4. You can add some sugar for sweetness if you like. Otherwise, simply stir in the cardamom powder until combined.
    5. Allow the soy milk to cool then store in a sealed container in the fridge for 4 to 5 days.

    Additional information

    Recipe adapted from simpleveganblog.com

    Updated by Beeta Hashempour on 5/15/2018