Unsweetened Soy Milk
Creamy, clean-tasting homemade soy milk with no added sugar or stabilizers. Made from just two ingredients—soybeans and water—this dairy-free milk is perfect for drinking, pouring over cereal, or using in savory cooking and baking.
For 4 servings
- prep
Soak the soybeans overnight.
Rinse 1 cup dried soybeans well under cold water. Place in a large bowl, cover with 3 cups fresh water, and let soak at room temperature for 8 hours or overnight. The beans will double in size.
TIPIf your kitchen is warm, soak the beans in the fridge to prevent fermentation. - prep
Drain and rinse the soaked beans.
Drain the soaked soybeans and rinse thoroughly. For the smoothest milk, rub the beans between your palms to loosen and remove the skins, then rinse the skins away with water. This step is optional but yields a less bitter taste.
- mix · ~2 min
Blend soybeans with fresh water.
1.Add drained soybeans to a blender with 3 cups of fresh water.2.Blend on high speed for 60 to 90 seconds until the mixture is very smooth and creamy.TIPDo not overfill the blender. If necessary, blend in two batches. - prep
Strain the raw milk.
Pour the blended mixture through a nut milk bag or cheesecloth-lined strainer set over a large pot. Gather the cloth tightly and squeeze with clean hands to extract as much liquid as possible. Reserve the leftover soy pulp (okara) for other uses.
TIPOkara is high in fiber and protein—freeze it to add to breads, veggie burgers, or smoothies later. - simmer · ~25 min
Cook the soy milk.
1.Place the pot of strained liquid over medium-high heat and bring to a gentle boil, stirring frequently to prevent scorching.2.Once it starts bubbling, reduce heat to low and add a pinch of salt if using.3.Simmer uncovered for 20 minutes, stirring occasionally and skimming off any foam that forms on the surface.TIPWatch the pot—soy milk foams up quickly and will boil over. Keep the heat low once bubbles appear. - rest
Cool the soy milk completely.
Remove pot from heat and let the milk cool to room temperature. It will thicken slightly as it cools. Adjust consistency with the remaining fresh water if a thinner milk is preferred.
- mix
Transfer to a bottle and refrigerate.
Pour the cooled soy milk into a clean glass bottle or pitcher. Cover and refrigerate for at least 2 hours before serving. Shake well before each use as natural settling occurs.
TIPHomemade soy milk keeps for up to 4 days in the fridge. - serve
Serve chilled and shake before pouring.
Shake the bottle well. Pour into a glass and enjoy plain, over cereal, or use in any recipe calling for dairy milk.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak soybeans in the fridge if your kitchen is warm to prevent souring.
- 2Rubbing off the skins after soaking reduces bitterness for a cleaner taste.
- 3Don’t overfill the blender; blend in batches if needed for a smoother puree.
- 4Watch the pot carefully as soy milk foams and can boil over in seconds.
- 5Reserve the okara (pulp) for baking or veggie burgers—it's full of fiber.
- 6Shake the bottle well before each use because homemade soy milk settles naturally.
- 7Homemade soy milk keeps up to 4 days in the fridge—store in a sealed container.
Adapt it for your goals.
Vanilla soy milk
After straining, stir in 1 teaspoon of vanilla extract and a pinch of salt for a subtly sweet, aromatic milk perfect for drinking or cereal.
low fat soy milkLow-fat soy milk
Skip the step of rubbing off skins and use only 5 cups of water total; the resulting milk will be thinner and lower in fat but still nutritious.
thick & creamy soy milkThick & creamy soy milk
Reduce the final dilution water to 1/4 cup and simmer the milk for 30 minutes instead of 20 for a richer, almost half-and-half consistency.
Why this is on our healthy list.
Excellent Plant Protein
Soybeans are one of the few plant foods that provide a complete protein profile, making this milk a great dairy-free protein source.
Naturally Unsweetened
This recipe contains no added sugar, making it suitable for low-sugar diets and helping to avoid blood sugar spikes.
Rich in Dietary Fiber
The optional okara (soy pulp) is high in fiber, and even the strained milk retains some soluble fiber that supports digestion.
No Additives or Stabilizers
Homemade soy milk is free from the gums, emulsifiers, and preservatives often found in store-bought versions.
Frequently asked questions
Bitterness often comes from the soybean skins. Rubbing off the skins after soaking and rinsing thoroughly before blending can greatly reduce bitter notes.
