Whole Food, Plant-Based Recipe Homemade Soy Milk

Recipe courtesy of Lois Lynn, PPMNY Community Member

This homemade soy milk tastes like malted milk from my childhood days. You can drink as is, or use on a cereal or anywhere you would use sweet tasting soy milk.

Ingredients

  • 1 cup raw soybeans

  • 4 Medjool dates, pitted
  • 1 inch vanilla bean, optional
  • Water, for soaking and cooking

Instructions

1. Soak the soybeans. Add raw soybeans to a glass jar or a bowl with 3 times more cool water than soy beans that are exposed to the air. Change the water every 6 to 12 hours. This procedure can continue for 24 or 48 hours.
2. Cook the soaked and rinsed soybeans with the dates. If you are adding the vanilla bean, cut the vanilla bean into small pieces, retain the outer coating of the vanilla bean and the inner seeds, then add it to the soybean and dates. Add a level of water that is about 1 inch above the soy beans. This can be done in a pot on top of the stove until the beans are tender, or in an instant pot pressure cooker.
3. Put the cooked bean mix with the cooking water into a high speed blender to pulverize all its contents. If the liquid is still very hot, fill the blender jar about just half way with the cooked soybean mix and pulverize the bean mix in small batches. Mix the results of the pulverized small batches all together into a large bowl and stir to evenly distribute the ingredients.
4. Store soy milk in labeled glass jars. Allow the soy milk to cool. Store in the refrigerator. The soy milk will keep for a few days to a week.

Chef's Notes

Steps two (cooking) and three (pulverizing) the soaked soybeans as listed above can be accomplished as one step in the Instant Pot Blender that has a soy milk setting that cooks, then pulverizes, the soaked soybeans into soy milk.