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Fresh Maple Vanilla Soymilk

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“This recipe if from the book "How It All Vegan".”
6 cups

Ingredients Nutrition


  1. In a large bowl, cover the soybeans in 6 cups of water.
  2. Make sure they are submerged completely.
  3. Set aside and leave to soak overnight.
  4. When beans have finished soaking (about 8-10 hours), drain out excess water.
  5. In a kettle or small pot, bring 3 cups of water to a boil.
  6. In a blender or food processor, blend one-third of the beans with one cup of boiling water until pureed.
  7. Pour into a large stock pot and set aside.
  8. Repeat twice with the remaining two-thirds of the beans and add to stock pot.
  9. Add 7 cups of cold water to the bean puree and slowly bring the mixture to a boil over medium heat, stirring continuously.
  10. Once boiled, remove from heat immediately, cover with lid, and set aside to cool.
  11. Once cool enough to safely handle, strain the mixture through a cheesecloth or a metal strainer into a pot.
  12. Discard the pulp.
  13. Add the vanilla and syrup to the milk and cook for 30 minutes on medium heat, stirring occasionally, in a double boiler.
  14. (If you don't have a double boiler, you can use two different-sized pots. Put the milk in the smaller pot and water in the larger one.) Transfer to a pitcher or container and refrigerate.
  15. Stays fresh for 5-7 days.

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