Soy Milk (Vegan and Easy)

When I first started making soy milk, I perused many websites for instructions. They all claimed you need to soak the beans and then remove the skin. This took forever and made it not worth the effort to make soy milk. Well, guess what? You don’t need to do all of that and hardly any work is needed to make good soy milk.

A few years ago, we bought a soy milk maker on Amazon (Joyoung $139). It has a “dry beans” setting and that is the magic button we now use.

We use our soy milk to make hummus, cook with, and put in cereal or smoothies.

Ingredients:

• Use the measuring cup that came with your soy milk maker (ours came with a 5/8 cup) and fill it with good, organic soy beans. The quality of the beans really makes a difference.
• Cold water, preferably filtered. Use soy milk maker manufacturer’s recommended amount.

Directions:

1. Rinse the soy beans in cold water.
2. Add soy beans to soy milk maker.
3. Fill soy milk maker with manufacturer’s recommended amount of cold water.
4. Push the button for soy milk using dry beans.
5. Once machine is done, strain the pulp (okara) from the milk.
6. Store milk in tightly sealed container in refrigerator and use within 3-5 days.

Notes:

• Use the okara to make vegan ricotta cheese.
• Okara has many nutritional benefits: it’s high in fiber and minerals.
• The beans make a big difference. Use good quality soybeans. We like Laura Soybeans from the Chambers Family Farm in Iowa. You can get them on Amazon.

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