Homemade Soymilk
Prep time
Cook time
Total time
This recipe is from Go Dairy Free: The Guide and Cookbook. Please note that the Prep time is hands-on time only. Plan ahead for soaking the beans. It's okay if they sit in the refrigerator soaking for a couple of days.
Recipe type: Drinks
Cuisine: Japanese
Serves: 4 cups
  • 1 cup organic dry soybeans
  • 8 cups hot water, as needed, plus additional for soaking
  • 2 tablespoons cane sugar, or to taste (you can substitute your favorite sweetener)
  • Pinch salt
  1. Put the soybeans in a container and cover with a few inches of water. Cover and place in the refrigerator to soak for about 24 hours.
  2. Drain and rinse the soaked soybeans. Remove any remaining hard soybeans (those can be cooked and tossed into a meal for extra protein).
  3. Put 2 cups of the slightly softened soybeans in your blender with 2 cups hot water. Blend until relatively smooth and creamy, about 2 minutes.
  4. Pour the milky mixture into a medium saucepan, through a nut milk bag or a few layers of cheesecloth lining a sieve to strain. Squeeze the pulp to extract as much milky goodness as possible.
  5. Return the remaining soybean pulp to your blender. Add 2 cups hot water and blend until creamy, about 1 minute. Pour the milky mixture through the nut milk bag or cheesecloth again, and squeeze to extract more of the milky goodness. Repeat this step 2 more times, using up the rest of the water and fully extracting as much richness from the beans as possible.
  6. Place the pan over medium heat and bring the soymilk beverage to a boil. Reduce the heat to medium-low and simmer for about 35 minutes, whisking often. If a skin develops (this can happen several times), simply whisk it in or remove it, if preferred.
  7. Whisk in the sugar and salt and cook, whisking often, for another 5 minutes.
  8. Pour the thickened soybean milk beverage into a large glass measuring cup and add enough fresh water to make 4 cups. Whisk to combine.
  9. Store in an airtight container in the refrigerator for up to 1 week. Stir before each use; it might separate a little as it sits.
Soybean Note: I don’t waste time removing the skins from the soybeans, as it’s very tedious and has little, if any, effect on the end product.

Taste Enhancing Options: If you don’t like the beaniness of soymilk, add 1 pandan leaf or a slice of fresh ginger to the soymilk before boiling. Remove it once cooked. Or adding ½ teaspoon vanilla or almond extract after cooking will also help influence the flavor.

Nutrition Notes: The nutrition facts are based on about 50% loss from soybean solids. It's an estimate. the actual nutrition will vary.
Nutrition Information
Serving size: 1 cup Calories: 126 Fat: 4.6g Saturated fat: .7g Carbohydrates: 13g Sugar: 7.7g Sodium: 39mg Fiber: 2.2g Protein: 8.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/homemade-soymilk-recipe-dairy-free