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Soy milk

Tofu, tempeh & plant proteins · Plant milks

Soy milk

Plant milk made by soaking, grinding and straining soybeans; used as a dairy-free milk and the base for tofu.

Also called: soya milk, soymilk

6 recipes with it

Photo: Kjokkenutstyr, via Wikimedia Commons (CC-BY-SA-2.0)

What it is

Soy milk is the liquid pressed from soaked, ground soybeans, cooked to remove the raw beany taste. It is creamy and protein-rich compared with most plant milks and behaves most like dairy milk in cooking. It is sold plain, sweetened or flavoured; East Asian fresh soy milk is often drunk warm and sweetened.

How it’s used

  • Dairy-free milk for tea, coffee and cereal
  • Base for sauces, custards and dairy-free baking
  • Curdled with lemon juice as a buttermilk substitute
  • Warm breakfast drink (doujiang) with fried dough sticks
  • Coagulated to make tofu

Characteristics

Taste
Mild, slightly beany and nutty; sweetened versions vary.
When cooked
Can curdle in very hot, acidic coffee; heating it gently first helps.
Sold as
liquid, powder
Cooking uses
Usually eaten raw, Suitable for baking, Suitable for boiling

Storage

Pantry-stable. UHT cartons keep in the pantry until opened; then refrigerate and use within a few days. Fresh soy milk is always kept chilled. Sour smell or lumps mean it has spoiled.

Diet, allergens and safety

Contains Soy.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains soy, a major food allergen; check labels on flavoured or marinated versions for wheat and sesame too.

Nutrition per 100 g

Energy
54 kcal
Protein
3.27 g
Carbohydrate
6.28 g
Fat
1.75 g
Fibre
0.6 g
Sugars
3.99 g

USDA FoodData Central: Soymilk, original and vanilla, unfortified.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Oat milk — Good in baking and drinks; slightly sweeter and lower in protein.
  • Milk — For anyone not avoiding dairy; swap 1:1.

Related ingredients

Recipes with soy milk