This homemade vanilla-coconut soymilk is a plant-based milk alternative with a creamy texture, combining mild soy flavor, tropical coconut notes, and sweet vanilla. Unlike commercial soymilk, you can adjust the intensity of the flavors yourself. Drink it neat, with coffee, or over muesli.
Here’s what you need for the vanilla-coconut soymilk
1 cup soybeans (soaked overnight)
4 cups water
½ cup coconut milk
2–3 tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch of salt
Key points
Heating the soymilk is crucial: Raw soymilk contains enzymes that can cause a slightly beany taste. Heating deactivates these enzymes, making the drink more digestible. Be careful not to boil the milk too vigorously, or a layer may settle at the bottom. Add the coconut milk only after heating so its aromas remain fresh. The drink keeps in the fridge for about three days; give it a quick shake before drinking.
Variations
- Chocolate-coconut soymilk — Stir 2 tablespoons cocoa powder into the maple syrup for a chocolatey twist.
- Cinnamon-vanilla soymilk — Simmer 1 cinnamon stick with the milk and remove before bottling.
- Unsweetened — Omit the maple syrup for a neutral base ideal for cooking.
Frequently asked questions
Can I use dried soybeans?
Yes, dried soybeans must be soaked in water for at least 8 hours or overnight. They’ll double in size. Do not use pre-cooked canned beans—they won’t yield good milk.
How long does the soymilk keep?
Homemade soymilk lasts about 3 days in the fridge when stored in a sealed bottle. Shake before use, as ingredients may settle.
What do I do with the pomace?
The pressed soybean pomace, called okara, can be dried and used as a flour substitute or incorporated fresh into patties and doughs. Don’t discard it—it still contains many nutrients.
Can I use other sweeteners?
Maple syrup can be replaced with agave syrup, date sugar, or sugar. Adjust the amount to taste, as sweetness levels vary.
