Abstract: A method of making soy milk from dehulled soy beans in which the beans are first cooked in a microwave oven for a long enough period of time to destroy the trypsin inhibitor present in such beans, but not long enough to roast the beans, and then mashing the microwave-cooked beans in a colloid mill with water at about 50.degree.C to form a slurry. Suitable enzymes are incorporated in the slurry in sufficient quantities to either dissolve or substantially reduce in size particles of certain carbohydrate, proteinaceous and cellulose constituents of the slurry which would otherwise form sediment in the final product. The resulting slurry mixture is allowed to stand for half an hour, and then corn oil, sugar, flavoring agents, lecithin, sodium alginate and salt are added, in suitable amounts, to the slurry, which is then further processed in the colloid mill until it is converted into a relatively stable liquid suspension of emulsified oil and colloidal soy bean particles.