Soy Milk Recipe Canada, Soy Milk Recipes,

• Basic Vanilla Soymilk
• Walnut and almond milk
• Peanut milk
• Salty soybean milk
• Soybean and malt sugar drink
• Black soybean and sesame milk

• Raw vanilla almond milk
• Raw maple almond milk
• Raw cashew milk
• Raw sunny sunflower milk
• Raw thanksgiving milk

• Onion broccoli soup
• Potato leek soup
• Curried squash soup
• Thick split pea soup
• Creamy lentil soup
• Brown rice and pine nut porridge

• Five bean milk
• Salty soybean milk
• Soybean and malt sugar drink
• Soybean and yam rice porridge
• Peanut and soybean milk
• Red date and green soybean milk
• Red date and lotus seed milk

• Tofu

    Ingredients

• 1 measuring cup - Soybeans
• 0.8L-1.3L - Water
• 1/2 teaspoon - sea salt
• 1 teaspoon - vanilla extract
• 3 tablespoons - cane sugar

    Directions

1. Using soybeans and water, make soymilk according to instruction manual.
2. Once soybean has been made, add sea salt, vanilla extract, and sugar directly to Soyabella's carafe while soymilk is hot.
3. Stir thoroughly, cool before serving.
4. TIP: Many flavorings can be added to your soymilk. Don't be afraid to experiment. Try other flavorings other than vanilla and other sweeteners in place of white sugar. Agave Nectar, molasses, brown rice syrup, date sugar, carob powder, and malted barley syrup are some other sweeteners that can be used.

    Ingredients

• Almonds - 2.1oz (60g)
• Walnuts (without shells) - 0.5oz (15g)
• Water - 33.8 fl oz (1L)

    Directions

1. Soak walnuts and almonds for 6-8 hours, rinse and drain.
2. Load walnuts and almonds into milk screen.
3. Follow instructions for making soymilk.
4. TIP: Many flavorings can be added to your milk. Try adding the flavorings from our delicious basic vanilla soymilk to this recipe. Don't be afraid to experiment. Try other flavorings other than vanilla and other sweeteners in place of white sugar. Agave Nectar, molasses, brown rice syrup, date sugar, carob powder, and malted barley syrup are some other sweeteners that can be used.

    Ingredients

• Peanuts (without shells) - 2.8oz (80g)
• Water - 33.8 fl oz (1L)

    Directions

1. Soak peanuts for 6-8 hours, rinse and drain.
2. Load peanuts into milk screen.
3. Follow instructions for making soymilk.
4. TIP: Many flavorings can be added to your milk. Try adding the flavorings from our delicious basic vanilla soymilk to this recipe. Don't be afraid to experiment. Try other flavorings other than vanilla and other sweeteners in place of white sugar. Agave Nectar, molasses, brown rice syrup, date sugar, carob powder, and malted barley syrup are some other sweeteners that can be used.

    Ingredients

• Soybean 2.5oz (70g)
• Water 33.8 fl oz (1000ml)
• Pickled Vegetable 0.5oz (15g)
• Chopped green onions
• Dried small shrimp, sauce, salt, etc. for flavor.

    Directions

1. Soak the soybeans for 6-8 hours and mince the pickled vegetables. Clean to prepare for use.
2. Add the soybeans and pickled vegetable to the milk screen and follow instructions for making soybean milk.
3. Add the flavoring of the pickled vegetable pieces,chopped green onions, dried small shrimp and salt to a bowl, pour the hot soybean milk into the bowl and enjoy.

    Ingredients

• Soybeans 2.8oz (80g)
• Water 33.8 fl oz (1L)
• Malt Sugar 1.8oz (50g)

    Directions

1. Soak the soybeans for 6-8 hours and clean.
2. Melt the malt sugar by placing it into boiling water.
3. Make soymilk according to instruction manual.
4. Add the malt sugar and enjoy.

    Ingredients

• Black Soybean 1.8oz (50g)
• Peanut 0.5oz (15g)
• Black Sesame 0.2-0.4oz (5-10g)
• Water 33.8 fl oz (1000ml)

    Directions

1. Soak the black soybeans and the peanuts for 6-8 hours. and clean to be prepared for use.
2. Load milk screen with soaked black soybeans, peanuts, black sesame, and follow instructions for making soybean milk.

    Ingredients

• Dry, raw almonds - 1 measuring cup
• Water - 0.8L-1.3L
• Agave Nectar - 4 tablespoons
• Raw Vanilla - 1/2 pod

    Directions

1. Rinse, and soak almonds in water for 4-6 hours or overnight.
2. Drain almonds and load into the milk screen.
3. Cut vanilla pod into 3 or 4 pieces and load into milk screen.
4. Fill Soyabella carafe with water.
5. Attach head unit to carafe and run mill function 3 - 4 times.
6. Remove head unit, and add agave nectar for taste.
7. TIP: Many flavorings can be added to your almond milk. Don't be afraid to experiment! Try other flavorings other than vanilla and other sweeteners. Agave Nectar, molasses, brown rice syrup, date sugar, carob powder, and malted barley syrup are some other sweeteners that can be used.

    Ingredients

• Dry, raw almonds - 1 measuring cup
• Water - 0.8L
• Maple syrup - 2-5 tbs. (grade B is best)
• Vanilla Extract - 1 tbs. (non-alcoholic is best)
• Sea salt - 1-2 pinches

    Directions

1. Rinse, and soak almonds in water for 4-6 hours or overnight.
2. Fill Soyabella carafe with water to the 0.8L line.
3. Drain almonds and load into the milk screen. Attach milk screen to head unit.
4. Attach head unit to carafe and run mill function 3 - 4 times.
5. Remove head unit, and add maple syrup, vanilla extract, and sea salt for flavor.
6. Chill before serving.

• The milk stays freshest in a covered glass container in the fridge.
• Sometimes I want to flavor only an individual serving and not the entire batch. If this is what you prefer, use 1/3 - 1/2 the amount of flavorings - or sweeten and flavor to taste.
• If you don't want to wait the time it takes to chill, use ice.
• I also enjoy adding a dash of cinnamon powder and ground nutmeg to this milk as another way of flavoring it. Adding a dash of peppermint seasoning makes a very refreshing alternative

    Ingredients

• Dry, raw cashews - 1 measuring cup
• Water - 0.8L-1.3L

    Directions

1. Rinse, and soak cashews in water for 4-6 hours or overnight.
2. Drain cashews and load into the milk screen.
3. Attach head unit to carafe and run mill function 3 - 4 times.
4. TIP: Many flavorings can be added to your raw cashew milk. Don't be afraid to experiment! Try flavorings such as vanilla, nutmeg, cinnamon, and carob powder. Also try natural sweeteners like agave nectar, honey, molasses, brown rice syrup, date sugar, and malted barley.

    Ingredients

• Sunflower Seeds (hulled, soaked and rinsed) - 1 measuring cup
• Water - 0.8L
• Agave Nectar - 2-5 tbs.
• Banana (fresh or frozen) - 1-2
• Nutmeg - a dash
• Sea Salt - 1-2 pinches

    Directions

1. Rinse, and soak sunflower seeds in water for 4-6 hours or overnight.
2. Fill Soyabella carafe with water to the 0.8L line
3. Drain sunflower seeds and load into the milk screen. Attach milk screen to head unit.
4. Attach head unit to carafe and run mill function 3 - 4 times.
5. Remove head unit, and pour into blender container.
6. Add banana and flavorings and blend to make smooth.
7. Chill before serving

• The milk stays freshest in a covered glass container in the fridge.
• Use frozen bananas for a cool and refreshing treat
• This is a thicker 'milk,' and is close to a smoothie, depending on how many bananas you blend into it..
• This recipe is also rich in calcium and electrolytes and is perfect for hot weather.
• For the cooler months, it can be poured over cereals, or hot porridge using fresh bananas.
• If you want a thinner milk, do not blend the bananas into the freshly made milk.
• The milk stays fresh in the refrigerator for 3-4 days.

    Ingredients

• Pumpkin Seeds (soaked and rinsed) - 1 measuring cup
• Sesame Seeds (soaked and rinsed) - 1/2 measuring cup
• Water - 0.8L
• Maple Syrup - 2-5 tbs.
• Pumpkin Spice - a dash
• Sea Salt - 1-2 pinches

    Directions

1. Rinse, and soak pumpkin seeds and sesame seeds in water for 4-6 hours or overnight.
2. Fill Soyabella carafe with water to the 0.8L line
3. Drain pumpkin seeds and sesame seeds, and load into the milk screen. Attach milk screen to head unit.
4. Attach head unit to carafe and run mill function 3 - 4 times.
5. Remove head unit and add maple syrup, pumpkin spice, and sea salt for taste.
6. Chill before serving

• The milk stays freshest in a covered glass container in the fridge.
• Pumpkin seeds are rich in zinc and sesame seeds are rich in calcium.
• This milk is tasty warm, as well as cooled. Try it both ways and decide for yourself.
• The milk stays fresh in the refrigerator for 3-4 days.

    Ingredients

• 1 small red or yellow onion, diced
• 1 cup broccoli florets
• 1 small carrot, sliced
• 0.8L water
• 1 tsp. pepper
• 1-2 tsp. sea salt
• Pinch of grated nutmeg
• Dash of olive oil
• Fresh parsley (for garnish)

    Directions

• NOTE: No screen is used in this recipe, and the ingredients are put directly into the boiling chamber.

1. Add onion, broccoli, carrot, and pepper into Soyabella's carafe.
2. Add water until the water level reaches the 0.8L line (lower line) inside the boiling chamber.
3. Attach the head unit, without the screen, and press the PASTE button.
4. When the cycle is complete (approx. 15 minutes), carefully remove the head, and pour soup into a bowl.
5. Stir in the remaining seasonings, adding the olive oil last.
6. Serve hot, garnished with minced fresh parsley

• You can thicken this soup by adding Red Star Nutritional Yeast, or parmesan cheese.
• This is a very tasty soup - perfect for a cold winter day!

    Ingredients

• 1 leek - washed, sliced
• 1 cup potatoes, diced
• 3 cloves garlic
• 0.8L water
• 1 tsp. pepper
• 2-3 tsp. red miso
• 1 tsp. sea salt
• Pinch of chili seasoning
• Dash of sesame oil
• Fresh lemon juice
• Onion chives

    Directions

• NOTE: No screen is used in this recipe, and the ingredients are put directly into the boiling chamber.

1. Add leek, potatoes, garlic, and pepper into Soyabella's carafe.
2. Add water until the water level reaches the 0.8L line (lower line) inside the boiling chamber.
3. Attach the head unit, without the screen, and press the PASTE button.
4. When the cycle is complete (approx. 15 minutes), carefully remove the head, and pour soup into a bowl.
5. Stir in the remaining seasonings, adding the olive oil last.
6. Serve hot, garnished with minced onion chives and lemon juice.

• This soup is sparkled by the lemon juice.
• There is a wonderful company, South River Miso on the East Coast, that has dandelion-leek miso that is exquisite in this soup.
• There are many different flavors of miso -- the darker varieties are better for rich flavors, compatible with root vegetables.

    Ingredients

• 2 green zucchini, sliced
• 1 cup SunJewels Organics Curried Cashews
• 0.8L water
• 1 tsp. poultry spice
• 1-2 tsp. soy sauce
• 1 tsp. sea salt
• pat of butter for each serving
• Fresh basil (for garnish)

    Directions

• NOTE: No screen is used in this recipe, and the ingredients are put directly into the boiling chamber.

1. Add zucchini, curried cashews, and poultry spice into Soyabella's carafe.
2. Add water until the water level reaches the 0.8L line (lower line) inside the boiling chamber.
3. Attach the head unit, without the screen, and press the PASTE button.
4. When the cycle is complete (approx. 15 minutes), carefully remove the head, and pour soup into a bowl.
5. Stir in the remaining seasonings.
6. Serve hot, garnished with a pat of butter and a pinch of minced fresh basil.

• Another great addition to this soup is grated parmesan cheese.
• Curried cashews make a perfect broth for this soup. If you want a creamier broth and chunkier soup, put the cashews (only a small measuring up, 2.5oz) into the milk screen and cook it that way. The squash is not blended, but the cashews are.

    Ingredients

• dried split peas - 1 1/2 measuring cup
• short-grain white rice (sticky rice) - 3/4 measuring cup
• Water - 0.8L-1.3L
• salt and seasonings for flavor

    Directions

1. Soak split peas and rice for 4-6 hours or overnight.
2. Drain peas and rice, load into the paste screen, and attach screen to head unit.
3. Fill Soyabella's carafe with water.
4. Attach head unit and press 'PASTE' function.
5. Add salt and seasonings for flavor.
6. TIP: Follow the above instructions for a delicious soup base, to which you can add your favorite chopped vegetables or other ingredients to make a chunkier treat.

    Ingredients

• dried lentil beans - 1 1/2 measuring cup
• short-grain white rice (sticky rice) - 3/4 measuring cup
• Water - 0.8L-1.3L
• salt and seasonings for flavor

    Directions

1. Soak lentils and rice for 4-6 hours or overnight.
2. Drain lentils and rice, load into the paste screen, and attach screen to head unit.
3. Fill Soyabella's carafe with water.
4. Attach head unit and press 'PASTE' function.
5. Add salt and seasonings for flavor.
6. TIP: Follow the above instructions for a delicious soup base, to which you can add your favorite chopped vegetables or other ingredients to make a chunkier treat.

    Ingredients

• Brown Rice - 2 measuring cup
• Pine Nuts - 1 measuring cup
• Water - 1.3 L
• salt and seasonings for flavor

    Directions

• NOTE: No screen is used in making this recipe!

1. Soak brown rice for 4-6 hours or overnight.
2. Drain brown rice and pour rice directly into Soyabella's stainless steel carafe.
3. Add water to stainless steel carafe until the water level reaches the 0.8 L line.
4. Attach head unit and press 'PASTE' button and let Soyabella run through the paste cycle (approx 15 minutes)
5. After the cycle is complete, Soyabella will beep and a green indicator light will appear.
6. Remove head unit and add water until it reaches the 1.3L line.
7. Re-attach head unit and press "MILL" button. Once the grinding cycle is over, press the "MILL" button once more
8. Add salt and seasonings for flavor.
9. TIP: If you like your porridge to have a smoother consistency, you may runt he "MILL" function repeatedly.
10. TIP: Try adding more pine nuts on top of your porridge to add a delicious crunch.

    Ingredients

• Soybeans 1.4oz (40g)
• Black Soybean 0.4oz (10g)
• Snap Bean 0.4oz (10g)
• Pea 0.4oz (10g)
• Pignut 0.4oz (10g)
• Water 33.8 fl.oz (1000ml)

    Directions

1. Soak beans for 6-8 hours and clean to prepare for use.
2. Drain beans and fill milk screen with all beans.
3. Follow instructions for making soymilk as found in the manual

    Ingredients

• Soybean 2.5oz (70g)
• Water 33.8 fl oz (1000ml)
• Pickled Vegetable 0.5oz (15g)
• Chopped green onions
• Dried small shrimp, sauce, salt, etc. for flavor.

    Directions

1. Soak the soybeans for 6-8 hours and mince the pickled vegetables. Clean to prepare for use.
2. Add the soybeans and pickled vegetable to the milk screen and follow instructions for making soybean milk.
3. Add the flavoring of the pickled vegetable pieces,chopped green onions, dried small shrimp and salt to a bowl, pour the hot soybean milk into the bowl and enjoy.

    Ingredients

• Soybeans 2.8oz (80g)
• Water 33.8 fl oz (1L)
• Malt Sugar 1.8oz (50g)

    Directions

1. Soak the soybeans for 6-8 hours and clean.
2. Melt the malt sugar by placing it into boiling water.
3. Make soymilk according to instruction manual.
4. Add the malt sugar and enjoy.

    Ingredients

• Soybean 1.2oz (35g)
• Water 33.8 fl oz (1000ml)
• Rice 0.5oz (15g)
• Black Rice 0.5oz (15g)
• Yam 0.5oz (15g)
• White sugar

    Directions

1. Soak the black soybeans for 6-8 hours and clean to prepare for use.
2. Follow instructions for making soybean milk.
3. Cut yams into small pieces.Boil yams with rice,black rice,and soybean milk for 10-15 minutes and enjoy.

    Ingredients

• Milk 7.1 oz (200g)
• Peanuts 1.4 oz (40g)
• Soybeans 1.4 oz (40g)
• Water 27.1 fl oz (800ml)

    Directions

1. Soak the soybeans for 6-8 hours, rinse, and drain.
2. Load milk screen with soaked soybeans and peanuts.
3. Add milk and water to the carafe.
4. Follow instructions for making soymilk in the Instruction Manual.

    Ingredients

• Red Dates (without pit) 0.5oz (15g)
• Green Soybeans 0.7oz (20g)
• Soybeans 1.4oz (40g)
• White Sugar 1.8oz (50g)
• Water 33.8 fl oz. (1L)

    Directions

1. Soak the soybeans and green soybeans for 6-8 hours, rinse, and drain.
2. Rinse the red date.
3. Load the red date, soybeans, and green soybeans to the milk screen.
4. Follow instructions for making soymilk from the instruction manual.
5. Add sugar, if desired, and enjoy.

    Ingredients

• Red Date (without pit) 0.5oz (15g)
• Lotus Seed 0.5oz (15g)
• Soybeans 1.8oz (50g)
• White Sugar 1.8oz (50g)
• Water 33.8 fl oz. (1L)

    Directions

1. Soak the soybeans for 6-8 hours rinse, and drain.
2. Soak the lotus seeds in boiling water until soft.
3. Load the red date, soaked soybeans, and lotus seeds to the milk screen
4. Follow instructions for making soymilk from the instruction manual.
5. Add sugar, if desired, and enjoy.

    Ingredients

• Soybeans - 1 measuring cup
• Water - 1L
• Tofu Coagulator - 1 package
• Equipment: Tofu Mold and cheesecloth

    Directions

1. Soak soybeans 6-8 hours or overnight, rinse, and drain.
2. Load soybeans into milk screen.
3. Follow instructions for making soymilk.
4. Slowly stir 1 package of tofu coagulator to soymilk, cover, and let sit for 20 minutes.
5. Prepare tofu mold by lining it with a clean cheesecloth.
6. Once soymilk separates into curds and whey, pour it into the tofu mold. Fold excess cheesecloth on top of the tofu and press out excess water.
7. Place a weight (3-5 lbs) on top of the tofu mold lid and let sit for another 20 minutes.
8. Remove tofu from the tofu mold, and enjoy!