Eden Organic Soymilk is already remarkably clean with just two ingredients: purified water and organic soybeans. Unlike many commercial plant milks that contain gums, emulsifiers, and preservatives, this product is genuinely simple. Making it at home allows you to control freshness, reduce packaging waste, and save significantly on cost while maintaining the same clean ingredient profile.
Based on: Organic Soymilk
· Makes approximately 8 servings (1.8 liters)
· Serving: 1 cup (227g) - matching commercial serving size
Why This Recipe is Seed Oil Free
Commercial Organic Soymilk from Eden often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic Soymilk may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic soybeans, dried
200g (about 1 cup dried) · Eden Foods Organic Dry Soybeans or Lundberg Family Farms Organic Soybeans
The protein and fat source that provides the characteristic creamy texture and nutritional density of soymilk
Filtered water
1.2L for soaking + 1.8L for blending (3L total) · Reverse osmosis or carbon-filtered water (or bottled spring water)
The base liquid that extracts nutrients from soybeans and creates the final milk consistency
Sea salt (optional)
1/4 teaspoon (1.5g) · Redmond Real Salt or Celtic Sea Salt
Enhances flavor and provides trace minerals, mimicking the subtle mineral content in commercial versions
Instructions
Step 1. Sort and rinse 200g (1 cup) organic dried soybeans under cold water, removing any damaged beans or debris. Place in a large bowl and cover with 1.2L filtered water - beans will triple in size, so ensure plenty of water coverage. Soak for 8-12 hours at room temperature, or 4-6 hours if using warm water to speed the process.
Step 2. After soaking, drain and rinse the soybeans thoroughly. The beans should be plump and easily split when pressed between fingers. Add the soaked beans to a high-speed blender (Vitamix or Blendtec work best) along with 900ml (about 4 cups) of fresh filtered water. Blend on high speed for 90-120 seconds until completely smooth - you want zero grittiness.
Step 3. Strain the blended mixture through a fine-mesh nut milk bag, cheesecloth, or fine-mesh strainer lined with cheesecloth into a large pot. Press and squeeze the pulp (okara) firmly to extract maximum liquid - you should extract about 1.6L of raw soymilk. Save the okara for other uses (composting, baking, or animal feed).
Step 4. Heat the strained soymilk in a heavy-bottomed pot over medium heat, stirring frequently to prevent sticking. Bring to a gentle boil (bubbles should just break the surface) and maintain for 5-7 minutes, stirring constantly. This step is crucial - it eliminates the beany flavor, improves digestibility by deactivating enzyme inhibitors, and extends shelf life. The milk may foam up significantly, so watch carefully and reduce heat if needed.
Step 5. Remove from heat and add 1/4 teaspoon sea salt if desired (this enhances flavor and matches the 10mg sodium content of commercial versions). Allow to cool to room temperature, then transfer to clean glass bottles or jars. The soymilk will naturally separate - this is normal. Simply shake before each use.
Step 6. Store in refrigerator for up to 4-5 days maximum. Use 227g (1 cup) per serving, shaken well before pouring. The fresh soymilk has a cleaner, less processed taste than commercial versions but may be slightly thinner - this is normal for homemade versions without stabilizing gums.
Storage
Refrigerate immediately after cooling. Use within 4-5 days for best quality and safety. Always shake before use as natural separation occurs. Can be frozen for up to 3 months but texture will change slightly upon thawing.
Cost Comparison
Cost per serving (homemade)$0.08
Cost per serving (store-bought)$0.85
Savings91%
Massive savings due to bulk buying of dried soybeans. Initial equipment cost is quickly recouped. Fresh homemade version is significantly cheaper and has no packaging waste, though requires active preparation time.