Soy Milk: Vegan Cooking Guide
Soy milk is the highest-protein plant milk (around 3.5g/100ml), which makes it the best choice for baking, savoury sauces and any recipe that relies on milk proteins for structure. Its flavour is mild and slightly beany - less evident once cooked.
How to Use Soy Milk
Use unsweetened soy milk in place of dairy milk in most savoury cooking. It's the best plant milk for scrambled tofu (the proteins help mimic egg), vegan custard, and béchamel.
Nutrition
Closest to dairy milk in protein content and amino acid profile; most brands are fortified with calcium, vitamins D and B12.
Chef's Tips
- Soy milk combined with 1 tsp apple cider vinegar and left for 5 minutes makes a perfect vegan buttermilk for pancakes and cakes.
- Look for unsweetened versions - flavoured/sweetened soy milk will throw off savoury dishes.
- For the creamiest vegan béchamel, use barista-style soy milk with a roux of vegan butter and plain flour.
→ Find the best substitutes for soy milk
Vegan Recipes Using Soy Milk
Learn to cook with soy milk on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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