Soy Milk


We have a vegan household to make things simpler for myself and the kids.

I'm not sure if you are up to speed with my back story but, I have Multiple Sclerosis and after being introduced to the work of Dr Swank around saturated fats and MS ( and then going deeper with Dr George Jelinek's work over at Overcoming Multiple Sclerosis ( I slowly made the transition from a fairly poor version of the standard Australian diet to a low-fat, plant-based and eventually became an ethical vegan after the birth of my son Iggy.

MS tends to occur within families, however, as yet, there have been no genetic links found, so environmental factors such as diet, geographical location (MS tends to occur more frequently in areas further away from the equator) are thought to play a role in the likelihood of family members also being diagnosed with the disease. MS tends to be more severe in men and the combination of these factors is why I decided to raise both of my sons on a very similar diet to my own (they have slightly more fats from avocado, olive oil and nut butters than I do), in an attempt to prevent them being diagnosed with MS down the track.

I'm not a huge fan of soy and I am aware of all the negative press it has received however, Ranjit prefers the taste of soy in coffee over nut-based milks and so I thought I'd have a try at making some myself to save in buying more packaged, highly processed goods.

This was a little labor intensive I won't lie, but the taste was actually really great and I personally, don't enjoy soy milk straight from a glass, so that is saying something!



1 c organic, non GMO Soy Beans

1 litre filtered water

2 Medjool Dates

1 tsp Vanilla Extract

Pinch of Salt



Soak Soy Beans in a large Bowl covered in filtered water (this is not the water required for the recipe) over night.

Strain and rinse soy beans once soaked, add all ingredients to high speed blender and blend on high for around 30 seconds or until white and looking like milk.

Pour contents of blender into a large saucepan and place on medium to high heat, checking regularly to ensure milk doesn't boil over, turn down to a simmer once bubbling and cook on low heat for 10 minutes.

Once cooled, strain milk through a nut milk bag or fine strainer into a glass jug or bottle and keep in fridge.

Use within a few days.

Enjoy! xx Corinne