To make this rich, thick and smooth Taiwanese Soy Milk, it takes as little as two (or three) ingredients. This drink can be enjoyed during all season as a hot or cold beverage.

soy milk

This rich and creamy soy milk is a staple beverage with any Taiwanese breakfast. In the US, soy milk is seen as one of the alternative nut milks for vegan and non dairy drinkers, but in Taiwan, soy milk is our version of milk and that’s where we get our calcium from!

Another way to enjoy soy milk is to serve it as a savory soup in a bowl with a fried youtiao, (basically fried dough!) I personally prefer it as a beverage!

You may be asking yourself, why make this soy milk when you can get it from the grocery store? The answer is, its not the same! This soy milk is rich, creamy and free of additives! (and not watered down!) And with a bit of added sweetness, you will fall in love and be looking forward to having a cup of it the next day. (and yes, you can also enjoy it without any sugar if you want to use it for other purposes!)

soy bean

Before we start making this delicious soy milk, let’s learn about the ingredients in this recipe and just how it can effect our body from both beneficial and “things to watch out for” point of view.

DISCLAIMER ALERT! All of my posts are not intended to treat or override the decision to see your personal doctor or physician. I strongly advise everyone to discuss any serious condition or to your medical health provider. Everything I say and write are all based on personal experience and through reading materials provided by medical professionals. I believe everyone’s body is unique and there’s no one miracle diet or medicine for everyone! I am here only to provide and share knowledge I have learned from the general holistic wellness point of view. All of the information and recipes that I am providing are safe for majority of people. All of the information listed can be found through the reference

BENEFITS:

Soy Bean/Soy Milk:

  • High in fiber and protein.
  • Filled with omega 3 fatty acids.
  • Works for those who have obesity.
  • Improves cholesterol level.
  • Reduces hyperpigmentation.
  • Builds bone and hair growth.
  • Lifts mood.
  • Relieves menopausal symptoms.

THINGS TO KNOW:

  • If you are using sugar, it is best to limit the amount of daily intake. ( I usually have no more than 8oz a day)
  • Consuming too much soy milk and soy products in general may cause stomach issues like bloating and constipation.

References:

WebMD Editorial Contributors. “Health Benefits of Soy Milk.” WebMD, 26 Sept. 2020, http://www.webmd.com/diet/health-benefits-soy-milk#1.

Rating: 5 out of 5.

Taiwanese Soy Milk | 台式豆漿 (GF+Vegan)

To make this rich, thick and smooth Taiwanese Soy Milk, it takes as little as two (or three) ingredients. This drink can be enjoyed during all season as a hot or cold beverage.
Course Breakfast, Drinks, Snack
Cuisine Asian, Taiwanese
Keyword Gluten Free, Heart Healthy, High Protein, Oil Free, Soy Bean, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Soak Time 12 hours
Total Time 12 hours 25 minutes
Servings 4 Servings
Author Yu-Hua Golnick

Equipment

  • Blender
  • Cheesecloth or kitchen towel
  • Strainer
  • Pot

Ingredients

  • 2 cup organic soy beans
  • 7-8 cup water

Instructions

  • Rinse and wash soy beans under cold water for about 4-5 times. Cover the soy beans with water and soak over night for about 6-12 hours.
  • Drain the soaked soy beans. Combine water and soy bean in blender and blend on high for about 1 minute or until creamy and free of lumps. If your blender is small, you may have to do it in batches, in this case, place about ½ cup soy bean with about 1-2 cups of water in a blender. Blend on high for about 1 minute.
  • Over a bowl, place a piece of cheesecloth or kitchen towel in a strainer/colander and strain the soy milk by squeezing the liquid out. (Make sure you hold it tightly on the top, so it will not squirt out from the top!)
  • After you squeeze out the soy milk, inside the cheesecloth, there should be a clump of ground soy beans. (You can save it to make salads, patties or make my vegan Korean BBQ intestines!) Repeat if you are doing it in batches.
  • After you have strained all of the soy milk, take out the cheesecloth from the strainer and strain the soy milk into a large pot.
  • Place on the stove and bring to a boil. Lower heat and simmer for about 10 minutes. Scoop out the foam on the top with a spoon and stir once in a while to prevent any scorching on the bottom.
  • You can enjoyed unsweetened the way it is, or you can stir in some white sugar and taste to your liking. You can enjoy it right away as a hot/warm beverage or cooled beverage by placing it in a fridge!

Notes

  • To store, place in a clean and dry container and place in the fridge. 
  • For freshness, it is best to consume within five days.

Have you tried out this recipe? If so, feel free to tag me @brainbeautybody for a chance to get featured. I also would love it if you comment below and let me know if you have made any substitutions and how it turned out for you!

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