Soy Milk Recipes

For great tasting results, use fresh, delicious soy milk with the Automatic Soy Milk Maker. Many consumers find that using fresh soy milk enhances the flavor of different protein shakes and recipes while reducing sweetners, fat and preservatives. Taste the difference!

Shakes recipes

Peanut Butter Banana Soy-moo-thy

(1 serving)

  • 1 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1 medium banana – quartered
  • 1 tablespoon peanut butter
  • 3 ice cubes

Purée all the ingredients in a blender until smooth. Pour into a glass and serve at once.

For an extra special treat, add a tablespoon of chocolate syrup too.


Banana Coffee Smoothie

(2 servings)

  • 2 small frozen bananas
  • 1 and 1/2 cups of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1 (8 oz.) container low-fat coffee yogurt
  • 1/4 teaspoon ground cinnamon
  • dash nutmeg

Combine frozen bananas, soy milk, yogurt, cinnamon, and nutmeg in a blender container. Cover and blend till smooth. To serve, pour into glasses. Garnish with fresh banana slices and mint.

Mr. Breakfast once tried it with plain yogurt and a teaspoon of instant coffee. It worked!


Banana Honey Breakfast Blast

(3 servings)

  • 1 1/2 cups of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 2 large bananas
  • 1 cup yogurt (plain or vanilla — frozen works great)
  • 1/4 cup clover honey
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg

Basically, you just chuck everything in the blender. It takes about 30 seconds. Get it good and smooth and then serve with a little sprinkle of ground nutmeg for looks.


Berry-Nice Smoothie

(1 serving)

  • 1 1/2 cups frozen berries (your favorite)
  • 1 cup juice (orange will do)
  • 1 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT

Blend ingredients in a blender until smooth. Pour into glass and enjoy.


Blueberry Breakfast Shake

(4 servings)

  • 2 1/2 cups frozen blueberries
  • 1 1/4 cups apple juice
  • 1 cup frozen yogurt — vanilla
  • 1/4 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 3/4 teaspoon ground cinnamon

Directions are real easy. Just throw everything in the blender and blend until smooth. Serve right away.


Cantaloupe And Raspberry Smoothie

(4 servings)

  • 4 cups cantaloupe — peeled/seeded/diced
  • 3 cups raspberries
  • 1/4 cup honey
  • 1 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1/2 cup plain yogurt
  • 1/2 cup buttermilk
  • 1/2 cup pine nuts
  1. Stir the honey into the raspberries. Cover and refrigerate 1 hour. Purée berries in a food processor and then pass them through a fine mesh sieve. Discard the solids. Place the purée in a large bowl and stir in the soy milk, yogurt, buttermilk, and melon pieces and refrigerate until chilled.
  2. When ready to serve, put 2 cups of the mixture in a blender and liquefy. Pour into a pitcher. Repeat, adding the pine nuts to the blender with the last batch of the fruit mixture. Stir the smoothie before serving.

Chocolate Banana Soy-moo-thy

(1 serving)

  • 1 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1 medium banana — quartered
  • 2 tablespoons chocolate syrup
  • 3 ice cubes

Purée all the ingredients in a blender until smooth.
Pour into a glass and serve at once.


Fruit Bran Milk Shake

(1 serving)

  • 3 cups of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1/4 cup All Bran cereal
  • 1/4 teaspoons cinnamon
  • 1/2 teaspoons vanilla
  • 1 medium apple (sliced)

Freeze 2 1/2 cups of the soy milk in a cube tray overnight. Put the bran, cinnamon, vanilla, and fruit into a blender. Add the remaining 1/2 cup of soy milk. Blend for 20 seconds.

Continue blending and slowly, one at a time, add two-thirds of the frozen soy milk cubes. Save the remaining cubes for future soy milk shakes.

Also try replacing the apple with 1 cup fresh strawberries, 1 banana or 1 peach.


Fruit Protein Shake

(1 serving)

  • 1 cup fresh, natural almond milk made with the SoyQuick™ Automatic Almond Milk Maker
  • 1 tablespoon flax seeds
  • 1 serving vegetable protein powder (follow package measurements)
  • 1/2 to 3/4 cup frozen berries (whatever you like)
  • 10 drops Stevia sweetener

Grind flax seeds in a coffee grinder. Add all ingredients to blender and blend until smooth.


Good Morning Orange Splash

(2 servings)

  • 1 6-ounce can frozen orange juice concentrate
  • 1 cup cold water
  • 1 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 10 ice cubes

Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth.

This is a great vitamin C pick-me-up to start the day with. Some mornings this is all I have for breakfast. You wouldn’t believe the energy it gives you.


Hawaiian Holiday Smoothie

(1 serving)

  • 1/2 package peach mango dessert tofu (about 175g)
  • 1 medium banana
  • 1/4 cup pineapple chunks plus a bit of juice (3 – 4 tablespoons.)
  • 1/4 – 1/2 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1 – 2 tablespoons unsweetened coconut

Blend all ingredients in blender and enjoy! Ingredient amounts are estimates – I don’t usually measure. You can adjust the amount of liquid to get the desired thickness.


Jugo de Platano (Banana Drink)

(4 servings)

  • 2 ripe bananas
  • 4 cups of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1 scoop of vanilla ice cream
  • 1 cup of ice
  • cinnamon to taste

Put milk, bananas, and ice cream in blender. Add ice until crushed.
Add cinnamon to taste. Serve over more ice or as is. Enjoy!
This drink if very filling and gets you a great start to the day.


Kiwifruit Mint Smoothie

(2 servings)

  • 1 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 2 scoops vanilla ice cream (or frozen yogurt)
  • 1 ripe medium banana
  • 2 tablespoons fresh mint
  • 2 kiwifruit — peeled and finely diced

Blend soy milk, ice cream, banana and mint together in a blender until smooth. Add the kiwifruit and blend briefly, then pour into glasses. Serve immediately.


Minty Mocha Smoothie

(2 servings)

  • 1 1/2 cups of strong brewed coffee or espresso
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar
  • few drops of mint extract
  • 1 1/2 cups fresh, natural soy milk made with the Automatic Soymilk MakerT
  • mint sprigs for garnish

Mix the cocoa powder and sugar in a saucepan. Stir in enough coffee to make a paste, then add the rest of the coffee. Heat just to boiling, stirring frequently.
Cool slightly, add mint flavoring, then pour into ice cube trays or a shallow dish or pan. Freeze until almost solid.

Place frozen coffee mixture into a blender or food processor. Add soy milk and process until smooth.

Transfer to a serving glass and top with a sprig of fresh mint.
For a fancy desert, add a scoop of vanilla or chocolate ice cream to the mix.


Mocha Java Smoothie

(1 serving)

  • 1 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1 1/2 cup ice
  • 1/3 cup firm tofu
  • 3/4 cup bananas — sliced/frozen
  • 1/4 cup chocolate syrup
  • 2 teaspoons instant coffee

In a blender, combine all ingredients on high speed until smooth.
Serve in a large iced glass.


Morning Protein Blast

(1 serving)

  • 1 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1 – 2 scoops of vanilla flavoured protein powder
  • 1 heaping tablespoon of cocoa powder
  • 1 sliced banana
  • 1 tablespoons of natural peanut butter
  • 3 – 4 drops of Stevia liquid (natural sweetener) if desired
  • 4 or 5 ice cubes

Place all ingredients in a blender or food processor and blend until the desired consistency is achieved. Great for pre-workout meal! Enjoy.


Mulled Hot Chocolate

(6 servings)

  • 6 cups of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 3 ounces semisweet chocolate
  • 1/2 cup low calorie cocoa
  • 1/2 cup low calorie sugar substitute
  • 1/2 cup boiling water
  • 2 tablespoons vanilla extract
  • low calorie whipped cream
  • long cinnamon sticks

Heat soy milk, cinnamon, nutmeg and chocolate ina medium, heavy saucepan over medium heat.

Stir continually, until chocolate melts.

In a large saucepan, combine cocoa, sugar and boiling water, stirring until a thick paste is created. Whisk in soy milk. Stir over medium until well blended and hot. Stir in vanilla extract.

Serve in mugs, topped with fresh whipped cream and cinnamon sticks (as stirring agents).


Orange Julius

(2 servings)

  • 1 cup water
  • 1/2 cup frozen orange juice
  • 2 cups of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1/2 teaspoon vanilla
  • 1 teaspoon salt

Mix everything in a blender and enjoy.


Pina Colada Tofu Shake

(1 serving)

  • 1/3 brick silken tofu
  • 1 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1 frozen banana
  • 1/4 cup pineapple (fresh or canned)
  • 1/4 teaspoons coconut extract

Place all ingredients in a blender and blend until smooth.


Pineapple Pleaser

(4 servings)

  • 1/2 cup pineapple chunks in unsweetened juice
  • 1 large banana — cut into quarters
  • 1 and 1/2 cups of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1/4 teaspoon vanilla extract
  • 2 ice cubes

Drain pineapple. Place all ingredients in a blender and blend until smooth. Pour into glasses and serve.


Pumpkin Milkshake

(1 serving)

  • 4 ounces chilled canned pumpkin
  • 1 1/2 cups of cold, fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 8 teaspoons sugar substitute
  • 1/8 teaspoon cinnamon
  • 1 teaspoon vanilla

Mix well in electric blender. Top with a dash of cinnamon or nutmeg.


Strawberry-Banana Smoothie

(1 serving)

  • 1/2 banana cut into chunks
  • 1/8 teaspoons vanilla
  • 1/2 cup of cold, fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1 tablespoon strawberry syrup
  • 2 tablespoons wheat germ
  • 1/2 cup ice cubes

1. Put everything in a blender.
2. Blend until smooth.
3. Pour into a tall glass and drink!


Very Berry Drink

(2 servings)

  • 1/2 cup strawberries
  • 1/2 cup plain yogurt
  • 1/2 cup grapes
  • 1/2 cup blueberries
  • 1/2 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1/2 cup finely chopped nuts

Pour all of the above into a blender, blend on high for 30 seconds, and pour into 2 glasses and enjoy. Can be drunk with a straw or with a spoon.


Banana Punch

  • 4 ripe bananas
  • 3/4 cup water
  • 1/4 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1/4 teaspoon freshly grated nutmeg
  • 4 drops vanilla essence
  • honey or brown sugar to taste

Peel the bananas. Mash them with a fork and pass the puree through a fine sieve or liquidize with an electric blender. Add the water, soy milk, vanilla and nutmeg. Sweeten to taste honey/brown sugar. Chill before serving.


Carrot Punch

(6 servings)

  • 1 pound carrots
  • 1 cup water
  • 1 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 3 tablespoons silken tofu
  • 1 teaspoon rosewater
  • 1/2 teaspoon freshly grated nutmeg
  • molasses or raw cane sugar

Peel and grate the carrots. Add the grated carrots to the water. Strain the mixture through a sieve lined with muslin, gathering up the muslin once the liquid has drained through and squeezing to extract all the juice. Repeat this process and discard the carrots. Stir the soy milk, silken tofu, rosewater and nutmeg into the carrot liquid. Add molasses or raw cane sugar to taste.


Peanut Punch

(4 servings)

  • 8 oz. shelled roasted peanuts
  • 1 1/2 cup water
  • 1/2 cup of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon freshly grated nutmeg
  • raw cane sugar

Place the shelled peanuts in an electric blender or food processor. Measure out 1 pint of the water and gradually pour this into the blender while grinding the peanuts. Leave the blender running for 1–2 minutes until the peanuts are thoroughly blended. Strain the mixture through a sieve lined with muslin, pouring in a little at a time and squeezing the muslin to extract all the liquid. After squeezing, discard the contents of the muslin. Repeat until all the peanut mixture is used up. Add the soymilk, then sweeten the drink to taste with cane sugar and flavor with vanilla essence and grated nutmeg.


Chocolate Chai

  • 4 cardamom pods
  • 3 thin slices fresh gingerroot
  • 2 cinnamon sticks (3-inches each)
  • 2 cloves
  • 1/2 teaspoon anise seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 vanilla bean
  • 4 black tea bags
  • 1 tablespoon Dutch-processed cocoa powder
  • 2 cups of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1/4 cup dark brown sugar

On a cutting board, whack the cardamom pods with the side of a heavy knife to crack the pod. Whack the ginger slices to bruise them. Place the cardamom and ginger in a medium saucepan. Add the cinnamon, cloves, anise seeds, peppercorns, and vanilla. Pour in 2 cups cold water. Over medium heat, bring to a boil, reduce the heat, and simmer the spices for 3 minutes. Cover the pot, and remove it from the heat. Steep the spices for 15 minutes. Whisk in the cocoa until it dissolves completely. Add the tea. Return the pot to the stove, over medium heat, and bring the liquid back to a boil. Add the soy milk. Mix in the sugar. When the chai is hot, pour it through a strainer into individual mugs or a large pitcher, and serve.


Rice Delight

(1 serving)

  • Ingredients:
  • 1 cup of fresh, natural rice milk made with the SoyQuick™ Automatic Rice Milk Maker
  • 1/4 cup raspberries
  • 1 scoop protein powder
  • Crushed ice

Combine all the ingredients in a blender. Process until smooth.


Mango Shake

(2 servings)

  • 1 very ripe mango
  • 2 cups of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1 tablespoon lemon juice
  • 4 – 6 ice cubes
  • 1 teaspoon honey
  • optional mint for garnish

Remove pip and skin from the mango. Spoon mango fruit into a blender and add soy milk, lemon juice, ice and honey. Blend until thick and smooth. Pour into glasses and serve garnished with mint.


Customer Recipes

Holiday Nog

- Amal Saffar

  • 1/4 cup of fresh, natural almond milk made with the SoyQuick™ Automatic Almond Milk Maker
  • 2 teaspoons whole cardamom
  • 2 teaspoons broken cinnamon sticks
  • 2 teaspoons whole cloves
  • 2 teaspoons fresh ground nutmeg

Put all spices in a clean coffee grinder and grind until fine. Add 2 teaspoons of the spice mix to a quart of almond milk. Blend well, pour, and serve immediately. Enjoy!


Tofu or Okara Sandwich

- Lucy Drake

  • 1/3 cup tofu or okara
  • 2 teaspoons Miracle Whip
  • 2 teaspoons Tamari Soy Sauce
  • 1/2 teaspoon dill weed
  • 1/8 teaspoons celery seed

Mix all together. Serve between slices of bread or in a pita.


Tofu Fa (Desert Tofu)

  • 4 cups of fresh, natural soy milk made with the Automatic Soymilk MakerT
  • 1 teaspoon gypsum powder
  • 1 teaspoon potato starch
  • 2 teaspoons corn starch
  • 3 tablespoons water

Bring the soy milk to a rolling boil and turn off heat. Dissolve powder and starches in the 3 tablespoons water and mix well with a wooden spoon or a pair of chopsticks in a wide, deep container (the Automatic Soymilk MakerT stainless steel jug is ideal).

Only stop stirring the mixture just prior to pouring the boiling hot soymilk into the container in a gush. Cover immediately with a lid or plate. Do not disturb for at least 10-15 minutes. Nice delicious tofu fa will be ready.

Add your favorite flavorings to your own preference. Refrigerate after it cools down completely.


Perfect Soy Milk

- J. Brendle

  • 1 tsp. natural cane turbinado sugar, such as “Sugar In The Raw”
  • 1 Tbsp Sweet Cloud organic brown rice malt syrup sweetener (or any other brown rice malt syrup sweetener)
  • 1/2 tsp. real vanilla extract
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda

Make a batch of soymilk but fill machine with water only to the minimum fill line. Wash beans 3 or 4 times with cold water and soak beans for at least 24 hours. If time permits, I will actually soak the beans for up to 2 days with water changes at 8-12 hour intervals. Its important to refrigerate the soaking beans after 18-24 hours to prevent any bacterial growth.

After machine finishes its cycle, I place the milk into a medium size pot on the stove and simmer for 10-15 minutes to further reduce the “beany taste”.

I then strain the soymilk through a fine cloth (such as the one supplied with your soymilk maker for making tofu). This eliminates the graininess and smoothes the overall texture.

The resulting soymilk is then flavored with the above ingredients. Stir well and let sit in a covered but open container to cool and release and undesirable “beany” odor until the milk reaches room temperature. Refrigerate when cool. Serve either hot or cold.

I realize this recipe is a bit involved, but it produces the absolute best tasting soymilk I’ve ever tasted!


Soy Milk Toddlers LOVE!

L. Richard

  • Fresh batch of soymilk made with the Soymilk Maker
  • 2 tablespoons of barley malt extract
  • 2 tablespoons organic sugar
  • 1/4 teaspoon sea salt

Mix, and you’re good to go! I mix it while it’s hot then let it cool – it
smells WONDERFUL!


Best Ever Soymilk

- L. Hoerner

  • Dried Laura Beans
  • Handful or so of whole almonds
  • 1-2 T of Sucanat Sugar
  • 1 T of Rice Syrup or regular table sugar
  • 1/8 tsp. of sea salt
  • cheesecloth

Using the measuring cup provided with the Automatic Soymilk Maker, measure out about 3/4 of the cup with dried soybeans. Put in a jar to soak for 8 hours. In the same jar add about 10 almonds to the soaking soybeans.> Throw everything into your Soymilk Maker and start. When cycle is done filter milk through your cheesecloth into a clean pitcher or bowl. Add sugars, salt and stir well. Drink it hot or cold. Enjoy!!


Light Soy Creme

From winnieswinningways.ca

Prepare a batch of soymilk in your Soymilk Maker
Process the okara (check how to make okara) and the soymilk well in a blender.
Cool and refrigerate.

Note: For an even richer light soy crème, blend in an extra batch of okara (after making a batch of soymilk to drink you will have more okara).


Crème of Broccoli Soup

(4 servings)From winnieswinningways.ca

  • 1 medium onion
  • 1 clove garlic
  • 3 cups water
  • 1 bay leaf
  • 4 cups broccoli, chopped fine
  • ½ cup chopped celery
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • 1 tablespoon cornstarch
  • 4 cups light soy crème (above)
  • 2 teaspoons salt
  • ¼ teaspoon pepper

Blend the onion and garlic together with the water and put into a pot. Add bay leaf, broccoli, celery, basil and thyme. Heat and then simmer 30 minutes. Dissolve the cornstarch in a bit of water and stir in to thicken. Add salt, pepper and light soy crème. Heat through. Serve.

*Instead of broccoli, you can use string beans, diced potatoes, shredded carrots or cauliflower or a mixture. All vegetables are very healthy and by adding the onion, garlic and soy, you are adding plenty of nutrition. For extra flavor I sometimes add a package of chicken bouillon. This nutritious soup costs very little to make, just pennies if you have a garden.


Vanilla Pudding

(6 servings)From winnieswinningways.ca

  • 2 ½ cups light soy crème (above)
  • 1/3 cup sugar
  • ¼ cup water
  • ¼ cup cornstarch
  • 2 eggs pinch of salt
  • 2 teaspoons vanilla
  • 1 teaspoon butter

Heat the light soy crème in microwave 3 minutes. Blend in sugar, salt, cornstarch mixture & beaten eggs. Microwave in 2-minute intervals, beating between, until thickened. Mix in vanilla and butter. Pour into bowls. Cool. Top with any thickened fruit, whipped topping or both.

Tip: Replacing the water that is called for in lemon pie filling with this light soy crème is great tasting as well as nutritious!

A variation of the recipe by J. Brendle

  • 1/3 Soybean + 2/3 Rice (Brown Basmati)
  • 1 tsp. natural cane turbinado sugar, such as “Sugar In The Raw”
  • 1 Tbsp Sweet Cloud organic brown rice malt syrup sweetener (or any other brown rice malt syrup sweetener)
  • 1/2 tsp. real vanilla extract
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda

Make a batch of soymilk but fill machine with water only to the minimum fill line. Wash beans 3 or 4 times with cold water and soak beans for at least 24 hours. If time permits, I will actually soak the beans for up to 2 days with water changes at 8-12 hour intervals. Its important to refrigerate the soaking beans after 18-24 hours to prevent any bacterial growth.

After machine finishes its cycle, I run one more Program #3(Heat Only Cycle) to further reduce the “beany taste”.

I then strain the soymilk through a fine cloth (such as the one supplied with your soymilk maker for making tofu). This eliminates the graininess and smoothes the overall texture.

The resulting soymilk is then flavored with the above ingredients. Stir well and let sit in a covered but open container to cool and release and undesirable “beany” odor until the milk reaches room temperature. Refrigerate when cool. Serve either hot or cold.

I realize this recipe is a bit involved, but it produces the absolute best tasting soymilk I’ve ever tasted!