Andrea Nguyen is a chef, writer, cookbook author, and educator whose expertise in Asian and Vietnamese cuisines has inspired legions of cooks the world over.

Andrea Nguyen

Sweet, fresh, and beloved by the lactose intolerant everywhere, homemade soy milk is approximately five hundred times better than the store-bought stuff. And making it should be so simple: it takes only soybeans, filtered water, and some basic equipment. So why don’t we all just whip it up at home? Nobody ever taught us how. Sad! Well, it’s time to turn those soy-stached frowns upside down, everybody. Because author and culinary instructor <a href="http://www.vietworldkitchen.com/">Andrea Nguyen</a> is here to show us the way. She <a href="https://www.amazon.com/Asian-Tofu-Discover-Best-Make-ebook/dp/B00540NWOM/ref=pd_sim_351_1?ie=UTF8&dpID=51no3gdc8GL&dpSrc=sims&preST=_OU01_AC_UL160_SR160%2C160_&psc=1&refRID=HBFMBKHYKQV1ME3W7Z79#nav-subnav">wrote a whole book</a> devoted to soy milk and tofu, so you’d better believe she knows her stuff. As is so often the case in cooking, quality is key. When you’re working with just two ingredients, you gotta use the good stuff. Nguyen recommends non-GMO soybeans that are uniform in size—roughly as big as frozen peas. Water, meanwhile, should be filtered or come from a spring. None of this straight-from-the-tap business, okay? From there, it’s just a matter of practicing a little patience with yourself as you gradually master a recipe that’s bound to become a household staple. You can drink this homemade goodness by the glass, blend it with fruit for smoothies, toss it in with your morning cereal, take a bath in it while singing the score to Hamilton, or use it to wow your friends and neighbors with <a href="/activities/killer-tofu-with-chef-andrea-nguyen">Killer Tofu</a>. Ready? Let’s show some soybeans who’s boss.

Scratch Soy Milk, With Andrea Nguyen