Fresh Maple Vanilla Soymilk

Recipe by mielhollinger
READY IN: 25hrs
YIELD: 6 cups




  • In a large bowl, cover the soybeans in 6 cups of water.
  • Make sure they are submerged completely.
  • Set aside and leave to soak overnight.
  • When beans have finished soaking (about 8-10 hours), drain out excess water.
  • In a kettle or small pot, bring 3 cups of water to a boil.
  • In a blender or food processor, blend one-third of the beans with one cup of boiling water until pureed.
  • Pour into a large stock pot and set aside.
  • Repeat twice with the remaining two-thirds of the beans and add to stock pot.
  • Add 7 cups of cold water to the bean puree and slowly bring the mixture to a boil over medium heat, stirring continuously.
  • Once boiled, remove from heat immediately, cover with lid, and set aside to cool.
  • Once cool enough to safely handle, strain the mixture through a cheesecloth or a metal strainer into a pot.
  • Discard the pulp.
  • Add the vanilla and syrup to the milk and cook for 30 minutes on medium heat, stirring occasionally, in a double boiler.
  • (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.
  • Stays fresh for 5-7 days.