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Soy Milk
Dairy-Free Milk & Cheese
What You’ll Need:
🫘 ½ cup dried soybeans
💦 4 cups water
🌼 ½ tsp vanilla (optional)
🌴 2 dates (optional)
Features:
🍭 Refined Sugar-Free
🥜 Nut-Free
🌾 Gluten-Free
🌽 Grain-Free
Nutrition:
Servings
1
Calories
80
Carbohydrates
4 g
Fat
4 g
Fiber
1 g
Protein
7 g
Monounsaturated
1 g
Polyunsaturated
2 g
Saturated
0.5 g
Trans
0 g
Vitamin A
0 mg
Vitamin C
0 mg
Calcium
25 mg
Iron
1.5 mg
Potassium
300 mg
Cholesterol
0 mg
Sodium
2 mg
Sugar
1 g
*Nutrition information is a rough estimate.
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How You’ll Make It
- Soak the Soybeans: Place the dried soybeans in a bowl and cover them with plenty of water. Let them soak for 8-12 hours or overnight. This will soften them and make them easier to blend.
- Blend the Soybeans: Drain and rinse the soaked soybeans. In a blender, add the soaked soybeans, 4 cups of fresh water, vanilla extract (if using), and dates (if using). Blend until smooth.
- Strain the Milk: Pour the blended mixture through a nut milk bag, cheesecloth, or fine mesh strainer into a large bowl or pitcher. Squeeze out as much liquid as possible to separate the soy milk from the soy pulp (okara). Save the soy pulp for use in baking or as a protein-rich addition to other dishes.
- Heat and Serve (Optional): Pour the soy milk into a saucepan and heat it over medium heat, stirring occasionally, until it reaches your desired temperature. Be sure not to let it boil over.
- Store: Once the soy milk is cool, transfer it to a clean bottle or jar and store it in the refrigerator. It should last for about 4-5 days.
Substituttions
Soy Milk
Servings
4 Servings (1 cup)
Prep Time
10 min
Cook Time
20 min
Ingredients:
🫘 ½ cup dried soybeans
💦 4 cups water
🌼 ½ tsp vanilla (optional)
🌴 2 dates (optional)
Features:
🍭 Refined Sugar-Free
🥜 Nut-Free
🌾 Gluten-Free
🌽 Grain-Free
Instructions:
- Soak the Soybeans: Place the dried soybeans in a bowl and cover them with plenty of water. Let them soak for 8-12 hours or overnight. This will soften them and make them easier to blend.
- Blend the Soybeans: Drain and rinse the soaked soybeans. In a blender, add the soaked soybeans, 4 cups of fresh water, vanilla extract (if using), and dates (if using). Blend until smooth.
- Strain the Milk: Pour the blended mixture through a nut milk bag, cheesecloth, or fine mesh strainer into a large bowl or pitcher. Squeeze out as much liquid as possible to separate the soy milk from the soy pulp (okara). Save the soy pulp for use in baking or as a protein-rich addition to other dishes.
- Heat and Serve (Optional): Pour the soy milk into a saucepan and heat it over medium heat, stirring occasionally, until it reaches your desired temperature. Be sure not to let it boil over.
- Store: Once the soy milk is cool, transfer it to a clean bottle or jar and store it in the refrigerator. It should last for about 4-5 days.
