Silk soymilk is actually relatively clean with no seed oils, but contains non-organic soybeans (likely GMO), synthetic vitamins, and gellan gum. This DIY version uses organic non-GMO soybeans and natural vitamin sources for a cleaner, more nutritious alternative.
Based on: Soymilk
· Makes approximately 8 servings (64 fl oz)
· Serving: 1 cup (240ml)
Why This Recipe is Seed Oil Free
Commercial Soymilk from Silk 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.
Provides the 8g of natural sweetness per serving to match commercial version
Fine sea salt
1/4 teaspoon (1.5g) · Redmond Real Salt Fine Sea Salt
Provides minerals and enhances flavor while matching the 90mg sodium content
Calcium carbonate powder
2g (about 1/2 teaspoon) · NOW Foods Calcium Carbonate Powder
Fortifies with calcium to match commercial soymilk nutrition levels
Natural vanilla extract
1 teaspoon · Simply Organic Pure Vanilla Extract
Replaces artificial 'natural flavor' with real vanilla for clean taste enhancement
Instructions
Step 1. Rinse 200g (1 cup) organic dried soybeans in cool water, removing any damaged beans. Place in a large bowl and cover with 4 cups filtered water. Soak for 8-12 hours at room temperature - the beans will double in size and become plump. This soaking activates enzymes and makes the beans easier to blend while improving digestibility.
Step 2. Drain and rinse the soaked soybeans thoroughly. Add them to a high-speed blender with 4 cups of fresh filtered water. Blend on high speed for 90-120 seconds until the mixture is completely smooth and creamy white. The goal is to break down the beans as finely as possible to extract maximum nutrition and achieve a silky texture.
Step 3. Strain the blended mixture through a fine-mesh nut milk bag or double-layer cheesecloth into a large pot. Squeeze the pulp firmly to extract as much liquid as possible - you should get about 1.5-1.6L of raw soymilk. Save the pulp (okara) for other recipes if desired, or compost it.
Step 4. Add the remaining 4 cups of water to the strained soymilk and bring to a gentle boil over medium heat, stirring frequently to prevent sticking. Once boiling, reduce heat to low and simmer for 15-20 minutes, stirring occasionally. This step eliminates the raw bean taste and improves digestibility by breaking down anti-nutrients.
Step 5. Remove from heat and immediately stir in 64g (1/3 cup) organic cane sugar, 1/4 teaspoon fine sea salt, and 1 teaspoon vanilla extract. Whisk until completely dissolved. The sugar should dissolve easily in the hot liquid.
Step 6. In a small bowl, mix 2g (1/2 teaspoon) calcium carbonate powder with 2 tablespoons of the warm soymilk to create a smooth slurry - this prevents clumping. Whisk this mixture back into the pot of soymilk, stirring vigorously for 2-3 minutes to ensure even distribution.
Step 7. Allow to cool to room temperature, then refrigerate in clean glass bottles or jars. The soymilk will thicken slightly as it cools. Shake well before each use as separation is natural. Store refrigerated for up to 5 days. Each cup provides approximately 120 calories, 8g protein, and matches the nutrition profile of commercial soymilk.
Storage
Store in refrigerator in clean glass containers for up to 5 days. Shake well before use as natural separation occurs. Do not freeze as texture will become grainy when thawed.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.65
Savings65%
High upfront ingredient cost but excellent long-term savings. Organic quality and no synthetic additives justify the initial investment. Bulk buying reduces per-serving cost significantly.