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Protein-Packed Fresh Homemade Soy Milk Recipe

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Homemade soy milk is so much healthier than commercial versions. Because commercial milks have significant amounts of additives (sugar) and are pasteurized.

The best part about making homemade soy milk with a high speed blender, is that you save A LOT of time.

Specialized (and expensive) soy milk makers require the soybeans to be soaked overnight. This process takes approximately 20 min, and then it must be filtered.

With a Blendtec or Vitamix blender NO soaking or filtering is necessary, and it takes only a few minutes!

Another great reason to make soy milk at home, is it’s extremely inexpensive.  We buy a bag of soybeans at a local Asian food market for around $1, and it produces about 10 gallons of soy milk!

Be sure to join our community for more healthy blender recipes. And share your thoughts with our community if you try this recipe by rating it below.

Soy Milk Recipe Quick & Easy

Blender Babes
3.72 from 14 votes
Servings 2


  • 2 ounces uncooked soy beans
  • 2 cups hot filtered water

Sweetener Suggestions

  • Honey
  • Sugar
  • Brown Sugar
  • Sugar substitute such as Stevia

Flavor Suggestions

  • Pure vanilla extract
  • Pure Maple extract
  • Nutmeg
  • Cinnamon
  • Chocolate
  • Other favorite flavor


  • Add above ingredients to jar and secure the lid.
  • Blendtec: Press the SOUP Button two (2) times (3 min total)
  • Vitamix: Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 6 minutes.
  • Add your favorite sweetener and/or flavor and run for 10 seconds.
  • Drink hot or store in fridge in glass jar for up to 3 days.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes


Some people like to add a little salt.
The vanilla flavor is also a favorite and is known to neutralize the "beany" taste pretty well.
To make a creamier (thicker) soy milk, use more soybeans. We use a general ratio of 1 oz of soybeans per 1 Cup of water.
MAKE SURE you use HOT water to make proper soy milk. The high powered blender will take it to boil, which is important for the process.
Tried this recipe?Let us know how it was!


The oldest evidence of soy milk production is from China! In China there’s a a stone slab dated around AD 25–220 in which there’s an incision of a kitchen scene proving use of soy milk.

Soy milk (also called soya milk, soymilk, soybean milk, or soy bean juice) and sometimes referred to as soy drink/beverage has about the same amount of  protein (though not the same amino acid profile) as cow’s milk.

Soy milk contains about the same proportion of protein as cow’s milk: around 3.5%; also 2% fat, 2.9% carbohydrate. Soymilk contains no lactose, which makes it a good alternative for lactose-intolerant people.  (Source: Wikipedia)


1. How long does homemade soy milk last?

Homemade soy milk typically has a shelf life of at least 3 days, and in some cases, it can last up to 5 days when stored properly in the refrigerator. To determine if your soy milk is still safe to consume after the three-day mark, perform a simple smell test. If the soy milk smells sour or off in any way, it’s a sign that it has gone bad, and it’s best to avoid using it for your recipes or consumption. Always prioritize the freshness and quality of your homemade soy milk to enjoy the best taste and nutritional benefits.

2. Is homemade soy milk good for you?

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Absolutely! Soy milk offers numerous health benefits that can contribute to your overall well-being. Here’s a condensed overview of why soy milk is good for you:

Nutrient-Rich: Soy milk is packed with essential vitamins, minerals, and antioxidants. It provides vital nutrients, including B vitamins, which support nerve cells and prevent certain forms of anemia.

High-Quality Protein: Soy milk is a rich source of plant-based protein, promoting healthy muscles and organ function.

Brain Health: Soy milk contains omega-3 fatty acids, linked to reduced dementia and Alzheimer’s risk.

Heart Health: Enjoying soy milk regularly can aid your cardiovascular system, thanks to its potassium content that helps maintain blood pressure. It has also been associated with lower cholesterol levels.

Menopause Relief: Soy milk’s isoflavones, known as phytoestrogens, may alleviate menopausal symptoms such as hot flashes.

Nutrition: Fortified soy milk is an excellent source of calcium, essential for strong bones and a reduced risk of osteoporosis.

Incorporating soy milk into your diet can provide you with these valuable health benefits, making it a nutritious choice for a variety of lifestyles.

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Tarashaun Hausner
Tarashaun Hausner
Tarashaun Hausner is the Founder and CEO of Blender Babes. A former roadshow representative for a leading blender company, Tarashaun started Blender Babes in 2012 after discovering how instrumental a high-powered blender was in getting her personal health back on track. Physically and emotionally transformed from her journey back to health, Tarashaun vowed to help others find wellness. She is committed to thoroughly test and review the best blenders and healthy lifestyle products on the market to help her community make the best choices for themselves and family. Tarashaun offers several free resources to help people use their blender to get healthy including a 7 Day Superfood Smoothie Challenge. Blender Babes has also negotiated special deals and offers for products they love most.

27 thoughts on “Protein-Packed Fresh Homemade Soy Milk Recipe”

  1. 5 stars
    My mind is blown! I just made this and it is the best soy milk I’ve ever made – so creamy. No more fussing around with the soy milk maker for me!

    1. So glad you tried this Julie! I was pretty amazed the first time I made it as well. Thank you for the feedback and review! Happy blending! ~Tarashaun

  2. 4 stars
    I super wasn’t expecting this to work, but it actually did!!! Bit of a grainy texture, but also very creamy. I think I’ll need to strain it for straight drinking, but it’s great as-is for cooking.

    1. Thanks for sharing your experience Katherine! I hope more people will be inclined to make their own NON-GMO soy milk with this recipe. I’m not sure how grainy it still was for you (it isn’t for me when I do it) but you can try running the blender a little longer to continue to pulverize. You can also try using a nut milk bag for straining. Happy Blending! ~Tarashaun

  3. 5 stars
    Can’t wait to try this in my Vitamix. I make my own yogurt from soy milk and am anxious to try this out. Do you pour the milk into a nut bag to catch any pulp?

    1. I haven’t needed to do this with soy milk, only almond. You can always try it and see what it gathers. Keep us posted! ~Tarashaun

  4. William Zitsch

    I made this yesterday and it was great. Put the rest in the refridgerator and today it has the consistency of pudding. What did I do wrong?

    1. William Zitsch

      Never mind, I realized what I did. I had a bag of chickpeas that were really small and thought they were soybeans. So it turns out I made chickpea milk! On the plus side fresh out of the vitamin and in my iced coffee it was very good, and I also ended up with chickpea pudding!

      1. Blender Babes

        Awesome! I call that a Blender Babes blooper – gone right! 🙂 Happy Blending William ~Tarashaun

      2. 5 stars
        Did you happen to buy your chickpeas and soybeans at Essential Organics? I just received an order of both, and the chickpeas were smaller than I remembered. They’ll still be good. I got 5-lb packages of both. Bought the soybeans so I can make blender babes’ soymilk!

        1. I’ve never bought from Essential Organics but yes I have noticed chickpeas are smaller when dry. I hope your milk turned out great! Happy blending! ~Tarashaun

  5. I would like to make soymilk with sprouted soybeans- would you be able to give me instructions for Plain soaked or sprouted soybeans- would they be different?

    1. Hi Jyoti! I love that you’re using sprouted soybeans! Extra EXTRA healthy! 🙂 The instructions would be the same even if the soybeans have been sprouted or soaked.

  6. Hello,
    Are these Asian soybeans yiu buy and use organic and non gmo?
    Have you looked at Laura’s Soybeans here in the US? Ww shkuld try to,support American farmers when possible. Especially when they follow organic and non gmo practices

  7. Thanks for the recipe! I have a Vitamix with the Soup function. Can I follow the Blendtec instructions instead of the Vitamix if I use the Soup function?

  8. 5 stars
    Love this recipe! I had a soy milk maker and found it very time-consuming and cumbersome to clean, so much so that I only used it a couple of times. This method is super quick, easy and tasty with only minutes worth of clean-up time. I used the soup setting on my Vitamix and it turned out great! I like the fact that we can have it unfiltered in order to keep more fiber than the store variety. Thanks!

    1. Thanks for sharing your experience with a soy milk maker Lyndi! We feel your pain, cuz it WAS a pain! So glad you enjoyed our How To and your now quick and easy homemade soy milk in your Vitamix! 🙂 HAPPY BLENDING!

  9. not sure why someone would ever rate this only 1 star 😕
    It was quick and easy, taste is excellent! I still filtered it at the end, but even without filtering it was really really good. It reminds me more of Asian Style soy milk than Silk that you can buy at the store, maybe that’s why the other poster didn’t like it?

    1. Thanks for the message, we appreciate your feedback! We felt the same way but everyone has different tastes. 🙂 HAPPY BLENDING!

  10. 1 star
    There are virtually no comments on this recipe because everyone must be smarter than me and wouldn’t try this. It did make a soymilk as stated but the flavor is awful! Using the best organic beans I could get my hands on it was still really bad. I really think the soy beans need to be soaked and cooked.

    1. That’s a good idea Emberly! We’ve made this and always add sweetener and vanilla because we don’t really like it plain. That’s the quick and easy version. You can definitely soak the beans prior but I don’t believe cooking is necessary as they get cooked in the blender.

  11. I am so glad to have stumbled upon this post! I have been making soy milk for making tofu the old fashion way with the big pot on the stove. I had even been blending my soaked beans and water in my vita-mix before cooking for 20 minutes on the stove worrying about it foaming over, when I could have just left it to cook in the blender. Thanks for this huge time saver.

    In your recipe it says nothing about straining the okara, soybean pulp, out of the milk after cooking, do you skip this step?

  12. This seems so much easier to make then the way my grandmother made it for me when I was younger. I remember the whole,soaking the beans overnight and then because back then we didn’t have a high power blender, she would blend it in a regular blender then have to strain the milk from the pulp in a milk bag. Then follow that with bringing it to a boil to on the stove to get the sugar to incorporate and dissolve. It was literally a whole day process! I can’t wait to try this!!!!!! And now it’s my turn to be able to make the sweet soy-milk treat drink for my grandmother this time!!!
    I’m so excited to have found your website!!!

    1. We are so excited for you and WELCOME Jamie! I made soy milk A LOT and used to hear the stories of how long it took to make with expensive/special soy milk makers. It’s a snap with these blenders! 🙂

3.72 from 14 votes (8 ratings without comment)

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