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Homemade Soy Milk

There’s nothing more satisfying than making your own version of store-bought staples. This Homemade Soy Milk recipe is as easy as it is delicious! Packed full of natural plant protein and ready in just minutes, there’s no excuse not to make your very own additive-free plant milk. Enjoy it on its own, or use it as a perfectly creamy protein boost in shakes, smoothies, oats, and more!

How to Make Soy Milk at Home

I’ve been really getting into making my own version of typical grocery store items. For the longest time I purchased all of my plant based and nut milks – that was until recently. After making my own jam I got excited and said “Why aren’t I making my own milk?!” Cue my newest recipe – the Homemade Soy Milk. You are just a blend away from fresh, delicious, and nutritious plant milk!

Making your own soy milk at home is not only incredibly satisfying but also ensures you know exactly what’s going into your drink—no hidden additives or preservatives, just pure goodness. This easy-to-follow recipe uses roasted edamame, which lends a delightful nutty flavor to the milk. Whether you enjoy it on its own, in smoothies, or as a creamy addition to your oats, this homemade soy milk will quickly become a staple in your kitchen. Give it a try and enjoy the fresh, nutty flavor that store-bought versions just can’t match!

Ingredients for Homemade Soy Milk

Roasted Salted Edamame: Roasted salted edamame is the star ingredient in this homemade soy milk recipe. They provide a rich, nutty base that is both flavorful and nutritious. The roasting process enhances the natural nuttiness of the edamame, adding depth and complexity to the milk. The salt adds a subtle savory note, balancing the sweetness of the dates or other sweeteners. If you prefer or only have access to thawed, unroasted edamame, you can use those as well.
Purified Water: Purified water is essential for blending the edamame into a smooth, creamy milk. Using purified water ensures that your soy milk has the cleanest, purest taste without any impurities that might be in tap water. Purified water also helps to maintain the milk’s freshness and quality.
Dates or Sweetener of Choice: Dates are a natural sweetener that adds an easy caramel-like flavor to the soy milk. They are packed with nutrients and provide a healthier alternative to refined sugars. The sweetness from dates is mild and complements the nutty flavor of the edamame. You can also use maple syrup instead, which adds a rich, earthy sweetness, or honey for a more floral note. Alternatively, if you like your soy milk unsweetened, you can omit the sweetener altogether for a neutral, versatile base.
Vanilla: A touch of vanilla extract elevates the flavor of the soy milk, making it more aromatic and delightful. Vanilla adds a subtle sweetness and a warm, comforting note that enhances the overall taste. It rounds out the flavors, ensuring that your homemade soy milk is not only nutritious but also incredibly delicious.

What is Edamame?

Edamame is a nutrient-packed young soy bean. Often enjoyed as a snack or appetizer, these little beans are a powerhouse of plant-based protein, fiber, and essential nutrients. They’re the ultimate combo of tasty and healthy—seriously, what’s not to love?

When you use edamame as the base for your homemade soy milk, you’re making a drink that is packed with nutrition and plant based protein. The subtle nuttiness and the unique texture of edamame make your soy milk stand out, providing a delightful thick consistency that store-bought versions simply can’t match.

Edamame is like a little green gem in the world of plant-based eating. It’s versatile, delicious, and oh-so-good for you. So, let’s give these young soybeans the spotlight they deserve in our homemade soy milk! Trust me, your taste buds and your body will thank you.

How To Make Soy Milk

Start by soaking 1 cup of roasted salted edamame in enough filtered water to cover them. Let them soak overnight to soften. This step is crucial as it rehydrates the beans, making them easier to blend into a smooth, creamy milk.

Once soaked overnight, drain the edamame and put in a blender along with 5 cups of purified water, dates, and vanilla. Blend until the mixture is smooth and thoroughly combined. This step ensures that all the flavors meld together beautifully, creating a rich and creamy base for your soy milk.

Next, pour the blended mixture through a fine sieve, nut milk bag, or cheesecloth to separate the milk from the pulp. This is the one I use and gives me the perfect consistency. Transfer the strained milk into airtight glass bottles and refrigerate. Be sure to shake well before each use to mix any natural separation that may occur. Enjoy your homemade soy milk in smoothies, oats, or just on its own!

Health Benefits of Soy Milk

Homemade soy milk is rich in high-quality plant protein, vitamins, and minerals. It’s an excellent source of calcium, iron, and antioxidants, which support bone health, boost immunity, and promote overall well-being. Plus, it’s free from the additives and preservatives often found in store-bought versions. Also don’t essentials like this just taste better when you made it yourself?!

How Long Does Homemade Soy Milk Last?

Homemade soy milk can be stored in the refrigerator for up to a week. Be sure to keep it in airtight containers and give it a good shake before each use to mix any natural separation that occurs.

Can You Freeze Soy Milk?

Yes, you can freeze soy milk! Pour it into ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. Thaw in the refrigerator and shake well before using. Note that the texture might change slightly after freezing. However, this can be a great base to a recipe such as my Copycat Wendy’s Chocolate Frosty!

Is Homemade Soy Milk Better Than Store-Bought?

Absolutely! Homemade soy milk is fresher, free from additives, and allows you to control the sweetness and flavor. Plus, it’s more cost-effective and environmentally friendly, reducing the need for packaging and transport.

Can You Make Flavored Soy Milk?

Yes, you can customize your homemade soy milk with various flavors! Try adding cocoa powder for a chocolate version, a pinch of cinnamon for a warm spice twist, or a handful of berries for a fruity blend. The possibilities are endless and fun to experiment with! What flavours would you like me to try next?

If you liked this recipe make sure you try these others:

Copycat Wendy’s Chocolate Frosty

Sugar Cookie Smoothie

Mango Colada Smoothie

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Meet Claire

Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.

This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!

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Homemade Soy Milk

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Course Drinks

Cuisine American, Vegan

Servings 36 oz of milk

Equipment

blender, fine sieve/nut milk bag/ or cheesecloth

Ingredients

1 cup roasted salted edamame
5 cups purified water
1-2 large dates or sweetner of choice
½ tsp vanilla

Instructions

Let’s start by soaking our edamame. In a bowl or container add the 1 cup of roasted salted edamame. And add enough filtered water to completely submerge the edamame. Cover and leave to soak overnight.
Once the edamame is soaked. Add to a blender, along with 1-2 large dates, 5 cups of filtered water, 1/2 tsp vanilla and blend until thoroughly combined.
Pass the mixture through a fine sieve/nut milk bag or cheesecloth. Then pour into air tight glass bottles.
Store in the refrigerator for up to a week. And enjoy on its own, in smoothies or oats, in shakes… the options are endless!

Notes

** I used roasted edamame. They are dry roasted and have an amazing roasted nutty flavor. You can alternatively use thawed edamame (not roasted) and just skip the soaking step and add a pinch of salt . (The flavor will be slightly different though)

** I used dates as a sweetener. You can absolutely omit these if you are looking for a neutral flavor or used 2 tbs of maple syrup as another sweet alternative.

** for this recipe I used a fine sieve to strain out the milk. It was perfect. You can also use a nut milk bag or cheesecloth. Be aware as the milk sits, there will be separation. Just be sure to shake before using 🙂 Click here to purchase the same one I used for this recipe.

Keyword dairy free, easy milk recipe, gluten free, high protein, homemade milk, homemade plant based milk, plant based, soy milk recipe, vegan

Homemade Soy Milk

How to Make Soy Milk at Home

Ingredients for Homemade Soy Milk

What is Edamame?

How To Make Soy Milk

Health Benefits of Soy Milk

How Long Does Homemade Soy Milk Last?

Can You Freeze Soy Milk?

Is Homemade Soy Milk Better Than Store-Bought?

Can You Make Flavored Soy Milk?