Ingredients for Fresh Maple Vanilla Soymilk
- Dried Soybeans
- 13 cups water (divided use as per instructions)
- Vanilla Extract
- Maple Syrup
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How to Make Fresh Maple Vanilla Soymilk
- Rinse 1 cup of dried soybeans and place them in a large bowl. Cover with 6 cups of water, ensuring they are fully submerged.
- Let the soybeans soak overnight (at least 8 hours).
- Drain the soaked soybeans thoroughly.
- In a kettle or small pot, bring 3 cups of water to a rolling boil.
- Add one-third of the drained soybeans to a high-speed blender along with 1 cup of boiling water. Blend until completely smooth and creamy.
- Pour the blended mixture into a large stockpot.
- Repeat steps 5 and 6 with the remaining two-thirds of the soybeans.
- Add 7 cups of cold water to the stockpot, stir well to combine.
- Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.
- Once boiling, immediately remove from heat, cover the pot, and let it cool completely.
- Once cool, line a fine-mesh sieve or cheesecloth-lined colander with a bowl underneath. Slowly pour the soy milk mixture through the sieve, pressing gently on the pulp to extract as much liquid as possible.
- Discard the pulp.
- Return the strained soymilk to the stockpot. Add 1/2 cup pure maple syrup and 1 teaspoon vanilla extract.
- In a double boiler (or a heatproof bowl set over a pot of simmering water), gently heat the soymilk for 30 minutes on medium-low heat, stirring occasionally to prevent scorching.
- Pour the soymilk into a pitcher or airtight container. Refrigerate for at least 2 hours to allow flavors to meld.
- Enjoy your homemade soymilk! It will keep fresh in the refrigerator for 5-7 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
30g
Fat
2g
Carbs
3g
