Soybean Milk

Soybean Milk

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"Soybean milk is a healthy alternative to cow's milk. Soybeans are composed of proteins, carbohydrates, fats, fiber, and a powerful array of phytonutrients, and have been known to help reduce blood cholesterol, thereby promoting cardiovascular wellness. Also good for those who are lactose intolerant."
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1 h 30 m servings 309 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Soak beans overnight in water. Drain, rinse, and discard water. Combine soaked beans with 2 quarts fresh water. In a food processor or blender, process beans with water until smooth.
  2. Strain into a pot through a double layer of cheesecloth, or a fine sieve. Add pandan leaf or ginger, and sugar to taste. Boil soy milk for 15 minutes. Stir frequently to prevent skin from forming. Remove pandan leaf or ginger, then flavor with vanilla. Stir in sugar to taste. Cool to room temperature, then refrigerate.


  • Note
  • The pandan leaf, ginger, and vanilla are optional, but they help disguise the bean flavor.



This recipe makes a delicious soybean milk. I've already made it twice. The 2nd time was easier. From now on, I'll always use my food processor, less messy than the blender. During the soaking s...

I'm not sure how to rate this but I did comment on my experience with this. The things I like about this are that you can make your own soymilk and know what is going into it. Also, you can ad...

I make my own Soybean milk, and this recipe is definitely workable. I agree with a reviewer that we have to squeeze the soybean milk out of the strainer/cheese cloth. And yes, you can use the le...

This worked perfect. It actually more complicated with all the straining that it looks. I let it soak longer to see if I could get more of the husk to come off but it didn't. I did find another ...

Adjustment: don't add the 2-quart water at a time into the blender. Instead, just add 2 1/2 cup water, then scoop the bean paste out, add 1/4 of them to a drainer, then use a spoon to stir while...

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