Once you realize how easy it is to make this homemade soy-based milk, you’ll likely keep it on regular rotation in your kitchen. This recipe creates a creamy non-dairy milk that’s not only great for drinking, but is truly decadent as a non-dairy base for hot cocoa. The key is starting the process the 24 hours before you need the milk to allow the soybeans and almonds to soak for adequate time.
Satisfy your sweet tooth with this easy-to-make recipe for Creamy Soy Almond Milk.
1. Info for Creamy Soy Almond Milk
- Cook Time: 24 hr 20 min
- Total Time: 24 hr 20 min
- Servings: 6
- Calories: 97.74 kcal
2. Ingredients for Creamy Soy Almond Milk
- 1 cup (200 g) organic soybeans, soaked (see Chef’s Notes)
- ½ cup (70 g) whole raw almonds, soaked (see Chef’s Notes)
- 6 cups (1419 ml) fresh water
- ¼ teaspoon salt
- ¼ cup (60 ml) pure maple syrup
3. Directions:
- Rinse the soaked soybeans in clean, cool water and drain in a colander. Run the beans through your fingers and remove as many soybean skins as possible, then add the soybeans to your KitchenAid® K400 Blender. Drain the soaked almonds (no need to rinse them!) and place them in the blender. Add 4 cups of water, cover the blender, and pulse the mixture 5 times.
- Add remaining 2 cups of water to the blender, cover and blend on speed 5 for 60-75 seconds. The milk will be very frothy. Slowly pour the mixture from the blender through a fine mesh sieve placed over your extra large bowl mixing bowl. Use a large spoon to press the mixture through the sieve until no more liquid extrudes. Discard the pulp and set the bowl and sieve aside.
- Lay an extra fine cheesecloth into a 4 quart saucepan so the edges overhang the top of the pan. Slowly pour the milk from the bowl into the cheesecloth, being sure the cheesecloth doesn’t fall into the mixture. Gently gather the cheesecloth edges into your hands, then twist the cheesecloth to press the liquid from the mixture. Discard the pulp and the cheesecloth. (We recommend doing this either near, or in, the kitchen sink. It can be a bit messy as you squeeze the liquid through the cheesecloth.)
- Set the pan filled with milk on medium heat. Add the salt and maple syrup, and use a rubber spatula to gently stir the mixture. Warm the milk on medium low (do not boil or the milk will curdle!) and allow to cook, uncovered, for at least 15 minutes, stirring occasionally. Store in an airtight container in the refrigerator.
- CHEF’S NOTES: To prepare dehydrated soybeans for the milk, soak dry beans in a 1 to 4 ratio of water (1 cup dry to 4 cups water) in a large bowl overnight (but ideally for 24 hours). You can leave them on the counter at room temperature with a towel draped over the bowl. The beans will double in size with soaking. Then, before using, drain the beans in a colander and discard the soaking water.
- To prepare the almonds for the milk, soak them in a 1 to 2 ratio of water (½ cup almonds to 1 cup water) overnight (but ideally for 24 hours). Then, before using, drain the water, but no need to rinse them. If you want a thicker milk that rivals dairy creamers, simply use only 4 cups of water (instead of 5) when blending.