Low Sodium Homemade Soya Bean Milk
Savor the wholesome goodness of Low Sodium Homemade Soya Bean Milk, a creamy and nourishing plant-based beverage that's both heart-healthy and incredibly easy to prepare. Made with just two main ingredients—protein-packed dried soybeans and water—this recipe skips the unnecessary sodium and lets you fully control the flavor. With optional add-ins like vanilla extract or natural sweeteners such as maple syrup, you can customize the richness to your taste. Perfect for those seeking a dairy-free, low-sodium alternative, this homemade soy milk is free of preservatives, packed with nutrients, and can be used in everything from smoothies to morning coffee. Plus, you can repurpose the leftover soybean pulp (okara) into other recipes, making this a sustainable and waste-free delight. With just 15 minutes of hands-on preparation and a deliciously smooth result, this recipe is a must-try for anyone looking to embrace clean and simple homemade beverages.
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Ingredients
- 1 cup dried soybeans
- 6 cups water
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon sweetener such as maple syrup or agave (optional)
Directions
Step 1
Rinse the dried soybeans thoroughly under cold water to remove any debris or dust.
Step 2
Place the soybeans in a large bowl and cover them with enough water to submerge them completely. Let them soak for at least 8 hours or overnight.
Step 3
Once soaked, drain and rinse the soybeans again. This helps in removing some of the bean’s natural sugar that can cause bitterness.
Step 4
Put the soaked soybeans into a blender along with 3 cups of water. Blend until smooth and creamy, about 2-3 minutes.
Step 5
Place a nut milk bag or a clean cheesecloth over a large bowl or pot. Pour the blended soybean mixture into the bag. Squeeze and press to extract as much liquid as possible. This is your soy milk. Discard the remaining pulp or save it for another use, such as making okara.
Step 6
Pour the extracted soy milk into a large saucepan. Add the remaining 3 cups of water to the saucepan and stir well.
Step 7
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once it reaches a boil, reduce the heat to low and simmer for 20 minutes. Skim off any foam that forms on the surface.
Step 8
Taste the soy milk. If a smoother texture is desired, strain it through a fine-mesh sieve or a clean cheesecloth again.
Step 9
Optional: Stir in the vanilla extract and sweetener of choice to enhance the flavor.
Step 10
Allow the soy milk to cool before transferring it to a clean bottle or jar. Refrigerate, and use within 3-5 days.
Nutrition Facts
| Serving size | (1659.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 943 |
| Total Fat 40.0g | 0% |
| Saturated Fat 5.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 49.7mg | 0% |
| Total Carbohydrate 70.9g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 24.2g | |
| Protein 73.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 650.1mg | 0% |
| Iron 31.5mg | 0% |
| Potassium 3631.5mg | 0% |
Source of Calories