How to Cook With Soy Milk

Soy milk has been used in Asian countries for centuries as a highly nutritious plant-based source of protein; however, it is relatively new to the cooks of the West. Low in fat and high in protein, soy milk is used in a number of recipes as a perfect substitute for various dairy products, such as butter, sour cream, yoghurt and cream cheese, especially for people who are allergic to milk protein or are galactosemic. It is not only used in various cooking and baking recipes, but can also be used in making various exotic drinks, as a substitute for coconut milk.


  • 1

    As a substitute for cow’s milk

    Soy milk is most commonly used as a substitute for cow’s milk. Use soy milk in the same ratio as cow’s milk, when cooking, i.e. one tablespoon for every one tablespoon of dairy milk. You may feel a subtle difference in the taste, colour and texture of some recipes, but that will not be overwhelming. In recipes like creamed soups, for example, this taste difference will not be felt at all.

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    As a substitute for buttermilk

    You can also use soy milk in place of buttermilk. Combine one cup of soy milk with one teaspoon of apple cider vinegar, allow it to stand for 5 minutes, and then use.

  • 3

    Make ice cream

    For a rich, creamy consistency and ice cream like texture, combine soy creamer with arrowroot powder and mix well. Freeze and enjoy.

  • 4

    Make delicious smoothies

    Soy milk can also be used to make delicious, healthy smoothies. To create an exotic shake, simply add a scoop or two of soy ice cream to the blender along with other ingredients, blend, and enjoy.

  • 5

    Ideal for people who are lactose intolerant

    Soy milk is a godsend for people who are allergic to dairy milk or are lactose intolerant. It is a herbal source protein, free from dairy and lactose.

  • 6

    Make soy milk at home

    To make your own homemade, all natural soy milk, grind 1 ¾ cups of soybeans with two quarts fresh water and strain the mixture into a cooking pot through a fine sieve. Add sugar to the strained concoction, to taste, and cook for 15 minutes, stirring frequently. Cool to room temperature and refrigerate.

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