Homemade Soymilk (Vegan, Gluten-Free, Nut-Free)



  • 1 cup Dried Soybeans
  • Water
  • ½ cup Sugar or Sweetener (optional)
  • 1 ½ teaspoon Vanilla or Almond Extract (optional)

Directions: Soak the dried soybeans in 5 cups of water for 12-14 hours. Heat 5 cups of water in a large saucepan over medium heat. Drain the beans. Add one cup of the beans and 1½ cups of luke-warm water to a blender, and blend on high for 1 minute. Immediately transfer the soybean blend to your heated water in the saucepan. Repeat this process with the remaining soybeans, 1 cup at a time. As soon as you have added all of the beans to the saucepan, bring it slowly to a boil, stirring constantly. Reduce heat and simmer, stirring constantly, for 15 minutes. Be careful not to scorch the milk while cooking. Remove from heat. Strain the milk through a cheesecloth or tea towel. Press any remaining milk through with a large spoon. You may pour another 1/2 cup of water through, in order to get it all. Your soy milk is now complete, and can be sweetened and flavored if it is intended for drinking purposes.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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