Dairy & Eggs
Soy Milk Conversion
Soy Milk weighs 240g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 240.0 g | 8.47 oz |
| 1/2 cup | 120.0 g | 4.23 oz |
| 1/4 cup | 60.0 g | 2.12 oz |
| 1 tbsp | 15.0 g | 0.53 oz |
| 1 tsp | 5.0 g | 0.18 oz |
| 100 g | 100.0 g | 3.53 oz |
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Soy milk weighs 240 grams per cup and is nutritionally the closest plant milk to dairy milk among common alternatives, notably in protein content — soybeans are naturally high in protein, and soy milk retains enough of that to come reasonably close to dairy milk's protein-per-cup figure, unlike almond or oat milk, which are considerably lower in protein.
It's also one of the oldest plant-based milks in continuous use, with roots in East Asian cuisine going back well over a thousand years, long predating the recent Western wave of plant-milk alternatives — a genuinely different history from newer entrants like oat milk, which have only become mainstream in the last decade or so.
Soy milk's protein content is actually functionally useful in a way most other plant milks' isn't: it curdles with heat and acid somewhat similarly to dairy milk (a property used deliberately in tofu-making, where soy milk is curdled with a coagulant), which is part of why soy milk tends to perform closer to dairy milk in recipes relying on that kind of protein reaction than a lower-protein plant milk would.
A simple soy milk pudding, thickened with cornstarch and sweetened lightly, is a common dessert across several East Asian culinary traditions, relying on soy milk's higher protein content to set properly.
Soy milk is a traditional base for making homemade tofu, curdled with a coagulant like calcium sulfate or nigari, the same basic process by which dairy milk becomes cheese, just with a plant-based starting liquid.
Its relatively neutral flavor and higher protein content make it a common choice in savory Asian cooking applications, like a soy-milk-based hot pot broth, beyond its more familiar role as a coffee or cereal milk in Western use.
How long does it last?
Storage & shelf life →
Frequently asked questions
Is soy milk closer to dairy milk nutritionally than other plant milks?
The USDA has actually cited that protein similarity specifically when discussing which plant milks can be considered comparable substitutes in school meal programs — a genuinely different regulatory treatment than almond or oat milk typically receive, precisely because of the protein-content gap.
How long has soy milk been used as food?
It has a long history in East Asian cuisine going back well over a thousand years, making it one of the oldest plant-based milk alternatives in continuous use, well predating the recent Western wave of plant-milk options.
Why does soy milk work better than almond milk in some cooking applications?
Its relatively high protein content lets it curdle and behave more like dairy milk under heat and acid, a property put to direct use in tofu-making, which gives soy milk an edge in recipes relying on that kind of protein-driven reaction.
Can soy milk curdle in coffee the way some plant milks do?
It can, particularly in very acidic or very hot coffee, though many modern soy milk products include stabilizers specifically to reduce this — it's a known enough issue that some coffee-specific soy milk formulations exist to address it directly.
Is soy milk safe for people with soy allergies?
No — it's made directly from soybeans, so it's unsuitable for anyone with a genuine soy allergy, unlike lactose intolerance and dairy milk, where the concern is a sugar rather than the protein itself; a soy allergy is a different, protein-based immune response.