🥛 Simple & Creamy Homemade Soy Milk (Vegan & Gluten-Free)

Just two ingredients, one simple process, and a whole lot of goodness — this is the soy milk you’ve been dreaming of.

🌱 Why Make Your Own Soy Milk?

It’s the quiet hero of plant-based milks: soy. Naturally creamy, versatile, and a powerhouse of protein and calcium, soy milk has been around for centuries. But making it yourself? It’s the secret to getting that rich, silky texture without all the additives, preservatives, and added sugar you find in store-bought versions.

This recipe is easy, customizable, and super affordable. Once you try fresh homemade soy milk, you’ll never want to go back. And guess what? You don’t even need fancy equipment — just a blender and a nut milk bag (or cheesecloth).

🧺 What You’ll Need

• 1 cup dried soybeans (soaked overnight)

• 4 cups filtered water

• Optional: 1 tsp vanilla extract or a few dates for sweetness (totally up to you!)

• A nut milk bag or cheesecloth (for straining)

🥄 How to Make It

1. Soak the soybeans

The night before you plan to make your soy milk, soak 1 cup of dried soybeans in plenty of water. This step softens the beans, making them easier to blend and helping to reduce any “beany” taste. (This is the patience part — I promise, it’s worth it!)

2. Blend it up

Rinse the soaked soybeans well. In a high-speed blender, combine the soaked soybeans with 4 cups of filtered water. Blend on high for 2–3 minutes until smooth. This creates your soy “milk,” and yes, it might look a little frothy — that’s a good thing!

3. Strain it

Pour the blended mixture through a nut milk bag or cheesecloth into a large bowl or pitcher to strain out the soy pulp. Squeeze and press until all the liquid is extracted. You can save the soy pulp (called okara) for baking or composting — nothing goes to waste!

4. Optional flavoring

If you like your soy milk sweetened or flavored, now is the time to add a splash of vanilla extract or a couple of dates (blended in with the milk). Blend again briefly to incorporate. If you prefer unsweetened, skip this step.

5. Store it up

Transfer your fresh soy milk to a bottle or jar and store it in the fridge for up to 3–5 days. Be sure to shake it up before using, as homemade soy milk can naturally separate.

🥛 A Little Soy Milk Moment

The first time I made this, I couldn’t believe how much better it tasted than the store-bought versions — and how easy it was. No weird aftertaste, no added sugar, just pure, creamy soy milk that made my morning coffee so much more satisfying. It’s one of those small kitchen victories that feels big.

I love using it for lattes, baking, or just pouring over granola, and every time I make it, I feel a little bit like a kitchen wizard. Plus, the soy pulp that gets leftover is perfect for making vegan burgers or adding to smoothies. You really get more than one recipe in this simple process.

Feel free to get creative with flavor variations — cinnamon, cacao, or a touch of maple syrup? You’re the barista here. ✨