1/1 Photo of Fresh Maple Vanilla Soymilk
This recipe if from the book "How It All Vegan".
My Private Note
Units: US | Metric
- 1In a large bowl, cover the soybeans in 6 cups of water.
- 2Make sure they are submerged completely.
- 3Set aside and leave to soak overnight.
- 4When beans have finished soaking (about 8-10 hours), drain out excess water.
- 5In a kettle or small pot, bring 3 cups of water to a boil.
- 6In a blender or food processor, blend one-third of the beans with one cup of boiling water until pureed.
- 7Pour into a large stock pot and set aside.
- 8Repeat twice with the remaining two-thirds of the beans and add to stock pot.
- 9Add 7 cups of cold water to the bean puree and slowly bring the mixture to a boil over medium heat, stirring continuously.
- 10Once boiled, remove from heat immediately, cover with lid, and set aside to cool.
- 11Once cool enough to safely handle, strain the mixture through a cheesecloth or a metal strainer into a pot.
- 12Discard the pulp.
- 13Add the vanilla and syrup to the milk and cook for 30 minutes on medium heat, stirring occasionally, in a double boiler.
- 14(If you don't have a double boiler, you can use two different-sized pots. Put the milk in the smaller pot and water in the larger one.) Transfer to a pitcher or container and refrigerate.
- 15Stays fresh for 5-7 days.
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Nutritional Facts for Fresh Maple Vanilla Soymilk
Serving Size: 1 (331 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 106.7
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 1.5 mg
- Total Carbohydrate 11.2 g
- Dietary Fiber 2.5 g
- Sugars 7.5 g
- Protein 7.1 g