Ingredients:

  • 1 cup (160g) dried soybeans, soaked overnight
  • 3 cups (710ml) filtered water, divided
  • 1/2 tsp (3g) sea salt
  • 1 clove (5g) minced garlic
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Rinse the overnight-soaked soybeans thoroughly under cold water and drain the soaking liquid completely.
  2. Place the soaked beans and 2 cups (470ml) of fresh filtered water into a high-speed blender; pulse 5 times to break the beans, then blend on high for 60–90 seconds until smooth and ivory-colored.
  3. Set a nut milk bag or double-layered cheesecloth over a medium bowl, pour in the blended mixture, and squeeze firmly to extract all liquid, discarding the remaining pulp.
  4. Pour the extracted liquid into the saucepan over medium heat, add the remaining 1 cup (235ml) of water and 1/2 tsp salt, and bring to a gentle simmer for 15–20 minutes until the liquid reduces and thickens.
  5. Remove the saucepan from heat and stir in the minced garlic, lemon juice, and cracked black pepper.
  6. Blend the mixture one final time with an immersion blender until perfectly emulsified and glossy.