Soy Milk is a plant-based beverage made by soaking, grinding, and filtering soybeans with water. It has been consumed for centuries in various parts of Asia and has gradually become familiar in many other regions as dietary habits have diversified. Soy milk is commonly used as an alternative to animal-based milk due to its composition and versatility.

The production of soy milk involves simple processing steps that aim to extract protein and flavor from soybeans while creating a smooth, drinkable liquid. Heat treatment is typically applied to improve taste and safety, as raw soybeans contain compounds that require deactivation. The resulting beverage can be consumed on its own or used in cooking and beverage preparation.

From a nutritional perspective, soy milk is notable for its protein content, which is comparable to that of some dairy products. It also naturally contains essential amino acids, along with vitamins and minerals present in soybeans. Fortified versions may include additional nutrients, though composition can vary depending on processing methods.

The flavor of soy milk is often described as mild and slightly nutty. Its neutral profile allows it to blend well with other ingredients, making it suitable for use in coffee, tea, smoothies, and baked goods. In traditional cuisines, soy milk is also consumed warm and paired with savory or sweet accompaniments.

Cultural and dietary factors influence the consumption of soy milk. It is commonly included in plant-based, lactose-free, and vegetarian eating patterns. Environmental considerations and interest in diversified protein sources have also contributed to broader discussions around plant-derived beverages.

Processing innovations have improved the texture and consistency of soy milk, addressing earlier concerns about sedimentation or aftertaste. Packaging and storage practices are designed to maintain freshness and prevent spoilage, supporting everyday use.