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One of the advantages of using a Sanlinx soy milk maker is that you can choose whether to filter your soymilk and how. Soymilk is traditionally filtered to remove the solids for a silky-smooth consistency.  The solids that are strained out, called okara, are mostly fiber, carbohydrates, and protein. However, there are several benefits to consuming soymilk whole, without straining.

  • Save time and dishes: Skipping the steps of straining means you can drink and store soymilk straight out of the machine, with no need for another step of straining and cleaning of your straining tools. It may only be a few minutes, but it feels great!
  • More protein and fiber for your buck: By using the whole soybean and discarding nothing, you make the most of your money, reduce food waste, and get more nutrition! A good fraction of the protein, and most of the insoluble fiber is in the pulp.

Here are some ways to use your unstrained soymilk:

  • For drinking: While some find unstrained soymilk too gritty for their preferences, others don’t mind at all! Our Tornado blending technology grinds the soybeans finer than ever. Adding a few tablespoons of uncooked white rice in with the soybeans before running the machine can also add that bit of “cushion” and smoothness that further hides the grit. Just remember to stir up the soymilk before drinking, as it does settle.
  • In oatmeal or muesli: Use unstrained soymilk for a protein and fiber boost, plus thicker texture. We are especially fond of making a Bircher Muesli-inspired breakfast bowl with rolled oats, chilled unstrained soymilk, grated apple, nuts, cinnamon, and a squeeze of lemon.
  • In smoothies: Smoothies are perfect for hiding the fine particles of soy pulp, which give it a thicker texture. Try a cup and a half of unstrained soymilk, a cup of frozen fruit, half a banana, and a handful of greens, blended in a high-speed blender for a healthy and delicious smoothie.
  • In baking: Try unstrained soymilk in lieu of milk in recipes like banana bread, muffins, cookies, and more. You might have to use a smidge more soymilk or water to compensate for the solids in the soymilk.
  • To thicken stews and sauces: Unstrained soymilk can be great for adding creaminess and thickness to stews and sauces. Try just a little at a time!