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  Beverage / Soy


When it comes to processed foods there is nothing like making them yourself! No worries about what's in the ingredients, no worries about additives that don't need to be in there.
Homemade Soymilk is definitely no exception to this rule. At Eureka Plant Based Foods we only use pure organic soy beans and clean filtered water to make our Soymilk, no carrageenan, no preservatives, only pure and simple goodness!

Prep Time: 45      Completion Time: 60      Serving Size: 2 quarts


1 cup dry soy beans soaked over night
5 cups filtered water

1 nut milk bag

1 quart of additional filtered water


Place soy beans in sealable container, be sure there is enough room for the soy beans to triple in size. Fill the container with fresh filtered water, cover and soak overnight.

Remove any skins floating on the surface, then drain and rinse the beans.

On the stove have a large pot with a nut milk bag set up inside of it ready to go. Clip nut bag to sides of pot to prevent it from dumping over.

Place beans and water into a blender and blend on high for 60 seconds. Depending on size of the blender, you may need to divide the beans and water and do this twice. Pour liquid into nut milk bag sitting in the large pot.

Unclip the nut bag from pot and gently strain the liquid in the nut milk bag into the large pot. The pulp left over in the nut milk bag is called okara and can be used in other recipes.

Cook on medium high until milk starts to boil, stirring constantly to prevent the milk from sticking to the bottom and burning. Once milk has reached a boil, reduce heat to medium low to prevent the milk from bubbling over and continue stirring until milk has settled down.

Allow the milk to simmer for 30-45 minutes, stirring occasionally.

Strain the milk one more time thru a mesh colander or cheese cloth, into a sealable half gallon container or divide into two 1 quart containers. Either way, the milk should only fill it's container half way. Now fill the remainder of the container with more fresh filtered water and refrigerate.

Store Soymilk in the refrigerator for one week. The okara will also stay fresh in the refrigerator for one week in an air tight container.

Side Notes:
The longer you cook down the Soymilk, the thicker, sweeter and less earthy it will be.

If making Tofu right away, continue as directed with Tofu recipe after milk has come to a boil.

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