Soymilk, a vegan chance
This homemade soymilk is a fantastic dairy-free alternative perfect for vegans and those with lactose intolerance. Made from scratch using whole soybeans, it yields a creamy and versatile milk that can be enjoyed hot or cold. The recipe also provides great tips for utilizing the leftover okara in other dishes.
Simple Tasty Recipes
Ingredients for 7 Servings
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1 cup (about 250 grams)
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1 litter
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1 teaspoon
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1 little very little
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1 tablespoon
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1 teaspoon
Time
Goes Great with
Method
- Put the soybeans with water in a bowl for 12 hours at least. You can leave them all the night.
- At next day: wash the soybeans with fresh water and remove the peel. That will make the milk more white. If you don't remove it the milk will be a little dark, but that is not a bad thing.
- Put in the blending machine the half of soybeans with 2 glasses of fresh water so as to make them be like a paste. Put it all into a pan and add the rest of the soybeans, same thing.
- When all the paste is done, put it to cook. Be careful because it tends to grow exactly as the common milk does. I'd rather use a big pan. It will boil for about 30 minutes.
- Use a muslin to strain the milk into a bowl. What you get in the muslin is called OKARA, don't trash it!!... you will use it later.
- The milk should be less than a liter now, so add water enough to get about 1,8 liters. Separate a cup of that milk and put it in the blending machine and add a teaspoon of sugar, the salt, soy oil and vanilla. Blend it for a minute. The rest of the milk goes to the pan to boil again. When it start boiling, add the cup from the blending machine. This is for the taste.
- After 5 minutes boiling, you can use it as you like: hot with chocolate or coffee, or cold with bananas, or use it for deserts, same than the other milk, or you can prepare tofu too.
Notes:
What to do with the OKARA? ... you can mix it with garlic, ciboulette, salt and spices, to use with salted cookies or bread, for a sandwich, or use on salads. Also you can add okara to your favourite soup, or burgers. Its very nutritous. I use them with eggplangs, like a paste too. Really good!!
Serving info: Total recipe: 2072g / 1800ml · Yields 7 portions · Portion size: 296g / 250ml
| Nutrient | Per 100g | Per Portion | % Daily Value |
|---|---|---|---|
| Energy (kcal) | 61 | 179 | 9% |
| Carbohydrates (g) | 3.8 | 11.4 | 4% |
| ↳ of which sugars (g) | 1.1 | 3.2 | 6% |
| Dietary fiber (g) | 1.1 | 3.3 | 12% |
| Protein (g) | 4.4 | 13.0 | 26% |
| Total fat (g) | 3.1 | 9.1 | 12% |
| ↳ saturated (g) | 0.5 | 1.4 | 7% |
| ↳ monounsaturated (g) | 0.7 | 2.0 | - |
| ↳ polyunsaturated (g) | 1.8 | 5.2 | - |
| ↳ trans (g) | 0.0 | 0.0 | - |
| Sodium (mg) | 9.6 | 28.4 | 1% |
| Calcium (mg) | 33.4 | 98.9 | 8% |
| Iron (mg) | 1.9 | 5.6 | 31% |
| Potassium (mg) | 216.8 | 641.8 | 14% |
| Vitamin C (mg) | 0.7 | 2.1 | 2% |
| Vitamin B12 (µg) | 0.0 | 0.0 | 0% |
Ingredient data sources
- Soybeans — 250g — Soybeans, mature seeds, raw — USDA SR Legacy 16108
- Water — 1800g — Water, tap, drinking — USDA SR Legacy 14429
- Sugar — 4g — Sugars, granulated — USDA SR Legacy 19335
- Salt — 0.5g — Salt, table — USDA SR Legacy 2047
- Soy oil — 14g — Oil, soybean, salad or cooking — USDA SR Legacy 4044
- Vanilla — 4g — Vanilla extract — USDA SR Legacy 2050
⚠️ Note: Nutritional values represent the total raw ingredients used, including the okara (soy pulp) which is separated during the process but can be consumed in other dishes.
% Daily Value based on FDA 2020 Daily Values for adults (2,000 kcal diet).
Goes Great with
