Soy milk

A plant-based drink made by grinding soaked soybeans and then straining them. Originating in China, it has been drunk for centuries across East Asia and is now a staple at breakfast and in vegan desserts all over the world.

8 h 20
4 servings
Advanced
Budget-friendly

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Ingredients

Spices & seasoning

1 tsp Vanilla extract (optional)

Optional extras

1 tbsp Maple syrup

Nutrition facts

47 kcal per serving

Protein: 3 g
Carbohydrates: 6.8 g
of which sugars: 3.4 g
Fat: 0.3 g
of which saturated fat: 0.1 g
Fiber: 1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Rinse the soybeans under cold water, then soak them in 1 litre of water for 8 to 12 hours in the fridge. They roughly double in volume.
Drain the beans and rinse them one last time. Put them in a blender with 700 ml of fresh water.
Blend for 2 minutes until you get a very smooth, slightly frothy mixture.
Pour the mixture into a saucepan with the remaining water. Bring to a boil over medium heat, stirring so the milk doesn't stick to the bottom.
As soon as it starts bubbling, lower the heat and let it simmer for 10 minutes, keeping an eye on it: the milk rises quickly and boils over.
Strain the milk through a fine sieve or a clean cloth to remove the pulp (the okara, which you can use in cooking).
Add the salt, the sugar if you like, then the vanilla. Let it cool before storing it in a bottle in the fridge for 3 to 4 days.