Soy milk is a food product obtained from the extraction of soybeans. The nutritional value of soy milk is suitable for consumption by all age groups. The beany flavor of soy milk causes consumers to be less favored. The addition of dates and other ingredients to soy milk is expected to increase consumer acceptance and reduce the off-flavor. The purpose of this study was to determine the effect of a mixture of dates and CMC (Carboxy Methyl Cellulose) formulation on the quality of soy milk. This research used completely randomized design with two factor. The first one is the percentage of dates (K1=15%, K2=20%, and K3=25%), and the second factor is CMC percentage (C1 = 0,2% dan C2 = 0,4%). The result showed that the best treatment was formulation of 15% date palm concentration and 0.4% CMC. This treatment has protein content 4.55%, fat content 5.09%, sugar content 17.46%, pH 6.88, deposit formation rate 5.85 minutes, TPT 7.23 ^oBrix, color 3.25 (neutral ), aroma 3.04 (neutral), taste 2.59 (neutral) and texture 2.83 (neutral).