A homemade soy drink with the natural sweetness of berries, suitable as a healthy thirst quencher or as a base for fruity cocktails. The combination of creamy soy protein and tart berries gives the drink a balanced texture and a fresh taste. Perfect for anyone avoiding milk but still wanting to enjoy a nutrient-rich drink. Free from additives, with only a few ingredients – and a trick that makes the consistency perfect.
And here’s what you need for the Berry Smoothie Soy Drink
100 g soybeans (dried, soaked overnight)
750 ml water (plus 250 ml for soaking)
150 g mixed berries (fresh or frozen, e.g. blueberries, raspberries, strawberries)
2 tbsp maple syrup (adjust to taste)
1 pinch of salt (neutralises the bean note)
1 tsp lemon juice (freshly squeezed, for freshness)
Key points
The crucial step is straining the soy milk – if you’re too rough here, you’ll end up with a grainy drink. A cotton nut milk bag is ideal because it also filters out the finest particles. Important: Don’t throw away the leftover pulp! It’s perfect for vegan patties or as an egg substitute in baking recipes. If the drink is too thick, simply dilute with a little cold water. For an extra creamy texture, you can mix in 1 tsp of neutral vegetable oil (e.g. rapeseed oil) – this binds the liquid and gives a velvety texture.
Variations
- Berry Soy Drink with Vanilla — Stir in ½ tsp vanilla seeds or 1 tsp vanilla extract into the warm soy milk before adding the berries. Adds subtle sweetness and depth.
- Green Berry Soy Drink — Blend 50 g baby spinach or kale with the berries. The green colour is surprising, but the taste remains fruity with a slightly bitter undertone.
- Berry Soy Drink with Ginger — Peel and finely grate 1 cm of fresh ginger, then blend with the berries. Adds a sharp freshness that’s especially refreshing in summer.
Frequently Asked Questions
Can I make the soy drink without cooking?
Yes, but cooking extends shelf life and neutralises enzymes that can make the taste bitter. For a raw version, simply blend the strained soy milk directly with the berries – but consume within 2 days.
Why does the liquid separate?
Soy milk naturally separates, similar to cow’s milk. Simply stir or shake before drinking. For a more homogeneous texture, you can mix in ½ tsp of lecithin (as an emulsifier).
Can I use other fruits?
Yes, mango, peach or banana also work well. Important: Use very ripe fruit as they bring natural sweetness and require less syrup.
