Creamy homemade soya milk

“How tasty can soy beans really be? Well I can assure you, the answer shocked me!”

Thanks to a fad diet I decided to follow during my insecurities as a slightly chubby teenager going through puberty, which saw participants eat only meat, fish and dairy for the majority of the diet (weird how time has changed things for me now huh?), I gave up my taste for bottled dairy milk around a decade ago after realising it made me, poorly bloated and at just the thought – queasy!

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I’d even go as far as pouring water over my cornflakes if it meant avoiding milk. I guess the issue was I ingested so much dairy that I actually made myself sick of it.

I drank my coffee and tea black, my porridge with water and never touched milkshakes unless I thought it was worth feeling pretty ill after.

Although I still drink my coffee and my tea without, transferring to a plant based diet helped me to discover a variety of plant based milks which actually saw me purchase way more than I could drink in the first week of going green!

So much choice!

I went from acknowledging the existence of soya milk to celebrating the discovery of oat milk, cashew milk, almond milk and coconut milk – admittedly I’ve yet to try rice and hemp milk but there’s always time!

My absolute favourite had to be hazelnut milk though, especially when I discovered that you could put it in coffee and it taste a little like Nutella. Don’t believe me? Try it!

The great thing about being plant-based is discovering this whole new world of exciting recipes, foods, ingredients and drinks which you potentially had no knowledge of before – it’s exciting.

“This weekend I’m going to make my own milk”

When the weekend is looming, friends and colleagues often ask what you’re up to at the weekend. When I got asked that the week of trying this kitchen experiment out I naturally answered that I was making my own milk.

I was greeted with a few chuckles, mainly because a woman telling people she plan to make her own milk usually only means one thing – I think! That’s obviously not what I meant…

The plan to give it a go was inspired by a holiday read, gifted to me by a close friend. Admittedly one of the more heavy reads, but Dr Michael Greger’s, How Not to Diewhich explores the nutritional aspect of a plant-based diet, as opposed to looking at it from an animal rights perspective triggered me to look into how to make my own plant milk from scratch.

Most shop-bought vegan products, alternatives to meat, fish and dairy from the bigger brands I have often found to be heavily processed or have higher levels of salt or sugar and that for me was just one reason for looking into how simple it could be to milk a bean!

While I feel we’re quite lucky in the UK to not have as many additives forced in our milks as they do in the US – we do get certain benefits with vitamins, such as B12, being added to brands such as the likes of Alpro, however the unknown levels of salt or sweetener  do unsettle me a little – perhaps not enough to make my own milk every time but considering how delicious this milk is, definitely most of the time.

How long will it keep?

Naturally like all milks, this milk will spoil and because it is fresh it is likely not to last as long. I found mine lasted 5 days – it depends on how often you consume the milk and also what you’re using it for. To make it keep for longer, the internet offered me the tip of boiling the milk again to provide a few extra days of use.

This recipes does require a bit of preparation, mostly being patient enough to soak your soy beans overnight.

Wholefood soya beans

And if you’re wondering where to get soya beans from, I got mine from Amazon – however have since found I can get them much cheaper in my local Asian supermarket, if you have one of those, definitely check it out!

The Recipe

PREP TIME: Overnight


COST: < £1 (per jar/bottle)


  • 1 cup of dried soya beans
  • 8 cups of filtered water
  • 3 tablespoons of maple syrup (for sweetness) OR
  • ½ teaspoon of Stevia or equivalent


  • Measure your cup of soya beans and pour into a sieve rinsing well under water
  • Once clean pour the beans into a bowl and rub them gently between your fingers to release some of the skins (removing some of these lessens the grainy type taste)
  • Transfer the beans into a large jar and cover with 2 cups of filtered water – cover and leave to soak overnight
  • Transfer the soaked and drained soy beans into the food processor and add 3 cups of water and then blend – well!
  • Once blended to what looks like a smooth liquid type paste gently pour half of the mixture into a sieve and filter through into a jar, bowl or saucepan straining all of the liquid into the jar
  • Repeat the step with the other half of the mixture
  • Pour the strained liquid into a saucepan and bring it to boil
  • Once boiled simmer for a minute and serve or leave to cool and refrigerate

An extra tip to make the milk last longer is to bring it to the boil again after a few days so that it doesn’t spoil.

If you happen to try this recipe? Let me know how it turned out.