Plant Based Milks
Discover how easy and rewarding it is to make your own plant-based milks at home! Whether you’re craving the naturally sweet and smooth richness of oat milk, the creamy, nutty goodness of cashew milk, or the classic, versatile almond milk—this guide has you covered.
Servings
1 liter (34oz)
Cooking Time
20 min
Plant Based Milks
By: Naysha Rivera
Discover how easy and rewarding it is to make your own plant-based milks at home! Whether you’re craving the naturally sweet and smooth richness of oat milk, the creamy, nutty goodness of cashew milk, or the classic, versatile almond milk—this guide has you covered.
Ingredients
Almond Milk
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1 cup raw almonds (soaked overnight, then drained)
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4 cups filtered water
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1–2 pitted dates or 1–2 tsp maple syrup (optional)
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½ tsp vanilla extract (optional)
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Small pinch of sea salt
Notes:
Base Recipe: This recipe is a great base that can be used to make almost any plant-based milk. Just swap out the main ingredient depending on what you’re using—oats, cashews, almonds, hemp seeds, or even sunflower seeds. The method stays the same: soak (if needed), blend with water, and strain if necessary. It’s that easy to customize your milk based on what you have on hand or your dietary needs.
Customize: One of the best parts about homemade plant-based milk is how easy it is to personalize! Add cocoa powder for a chocolate twist, blend in fresh strawberries or bananas for fruit-infused milk, or try cinnamon, cardamom, turmeric, or even a dash of espresso for a fun flavor kick. Sweeten naturally with dates, maple syrup, or leave it plain for savory uses.
Storage:Homemade plant-based milk is freshest within 3–5 days when stored in an airtight glass jar in the fridge. Since there are no additives or stabilizers, natural separation is normal—just give it a good shake before each use. You can also freeze leftovers in ice cube trays to use later in smoothies, sauces, or oatmeal!
Step by Step Instructions
Prep Base Ingredients:
For nuts/seeds (like almonds or cashews): Soak 1 cup in water for at least 4 hours or overnight. (if in a pinch soak in boiling water for 20-30 min) Then drain and rinse well before blending.
For oats: No soaking is needed, but for the best texture, you can rinse the 1 cup of rolled oats thoroughly under cold water using a fine mesh strainer to remove excess starch—this helps reduce sliminess in the final milk.
Blend:
Blend it up – Add the soaked nuts or 1 cup rolled oats to a high-speed blender with 4 cups of filtered water.
Optional: Add 1–2 pitted dates, ½ tsp vanilla extract, and a pinch of sea salt for flavor.
Blend on high until smooth and creamy.
Strain: (if needed):
For almond milk or oat milk: Strain the mixture through a nut milk bag, fine mesh strainer into a large bowl or pitcher to remove pulp.
For cashew milk: Straining is usually not necessary if blended well—just pour and go!
Storage:
Transfer milk to a sealed glass jar or bottle and refrigerate for up to 3–5 days. Shake well before each use as separation is natural.
