Why Make Your Own?
Homemade plant milks are fresher, more affordable, and free from preservatives and additives. They are also more environmentally friendly as they reduce packaging waste. Best of all, they taste incredible.
Oat Milk
Blend 1 cup rolled oats with 4 cups cold water for 30 seconds. Strain through a nut milk bag or fine mesh strainer. Add a pinch of salt and a squeeze of maple syrup if desired. Refrigerate and shake before using.
Almond Milk
Soak 1 cup raw almonds overnight. Drain, rinse, and blend with 4 cups fresh water. Strain through a nut milk bag. The leftover almond pulp can be dried and used as almond flour.
Storage Tips
Homemade plant milks last 3-5 days in the refrigerator. Store in a sealed glass jar and shake well before each use.
Coconut Milk
Blend 1 cup unsweetened shredded coconut with 4 cups hot water. Let steep for 10 minutes, then blend again and strain. This milk is rich, creamy, and perfect for curries and smoothies.
Cashew Milk
Soak 1 cup raw cashews for 2 hours. Drain and blend with 3 cups fresh water. Cashew milk is naturally creamy and does not require straining — it is the easiest plant milk to make at home.
Soy Milk
Blend 1 cup cooked soybeans with 4 cups water. Strain and simmer for 20 minutes with a vanilla bean or dates. Soy milk is the most nutritionally similar to dairy milk, with 8g of protein per cup.