How To Make Plant-Based Milk

How To Make Plant-Based Milk

homemade_plantbased_milk
Homemade plant-milk (Photo: Shutter Stock)

If you’re feeling creative, making plant milk at home is relatively easy. Here we give you some of the most popular recipes. Whichever you try your hand at, your beans, grains or nuts will usually need to be soaked beforehand. Some require more soaking than others, so set your timer and check our handy guide below before you get started!

Soya beans: 8-12 hours
Almonds: 8-12 hours
Cashews: 2 hours
Hazelnuts: 8 hours
Shredded coconut: no soaking needed
Macadamia nuts: 8 hours
Rice: 2 hours in very hot water
Oat: 30 minutes - 12 hours
Spelt: no soaking needed, or soak overnight for a creamier milk
Hemp: no soaking needed

Soya

Almond

Cashew

Hazelnut

Coconut

Macadamia

Rice

Oat

Spelt

Hemp

Soya milk

Homemade soy milk (makes 4 cups)
- ½ cup white soya beans
- 2-3 cups of water for soaking
- 4 cups water for blending
- Sugar to taste (optional)

Instructions

1. Soak soya beans in two-three cups of water overnight.

2. Drain and rinse soya beans.

3. Put the soya beans along with four cups of water into a blender and blend until smooth.

4. Strain through two layers of cheesecloth or a nut bag into a saucepan. Squeeze as much of the liquid as you can out of the cloth or bag.

5. Place the saucepan on the stove on a high heat and bring to a boil.

6. Cook over medium heat, stirring occasionally, for 20 minutes.

7. Let the soya milk cool.

Soya milk can be stored in the refrigerator for up to four days.

Almond milk

A word on nut milks... Making any nut milk at home involves a few basic steps:

  • Soak the nuts.
  • Drain and rinse.
  • Combine with freshwater and blend until smooth. High-power blenders work best for making plant-based milks and result in the creamiest product.
  • Strain through cheesecloth or a nut bag.
  • Don’t throw away leftover nut meal! Freeze it in an ice cube tray or plastic bag, and add to smoothies, pancake batter, yogurt, or oatmeal.


Homemade almond milk (makes 2 cups)
- 1 cup raw almonds
- 2 cups of water, plus more for soaking
- Sugar or maple syrup (optional)

Instructions

1. Place almonds in a bowl and cover with about an inch of water. Leave to soak overnight on the kitchen counter, covered with a clean dish towel, or refrigerated for up to 2 days.

2. Drain and rinse.

3. Place almonds and 2 cups of freshwater in the blender.

4. Blend on high for 2 minutes.

5. Using two layers of cheesecloth or a nut bag, strain the mixture into a large bowl. Squeeze out as much liquid out as possible.

6. Add optional sweetener if desired.

Almond milk can be stored in the refrigerator for up to two days. Don't throw away the leftover almond meal! Freeze it in an ice cube tray or plastic bag, and add it to smoothies, pancake batter, yoghurt, or oatmeal.

Cashew milk

Homemade cashew milk (makes 5 cups)
- 1 cup raw cashews
- 4 cups of water
- 1-2 tbsp maple syrup (optional)
- 2 tsp vanilla (optional)

Instructions

1. Soak cashews for at least 4 hours, or overnight.

2. Drain and rinse.

3. Add cashews and 4 cups of water to the blender. Blend for 2 minutes or until smooth.

4. You can strain cashew milk through cheesecloth or a nut bag, but it may not be necessary (depending on the strength of your blender).

5. Add optional sweetener or vanilla.


Cashew milk can be stored in the refrigerator for three-four days.Don't throw away the leftover cashew nut meal! Freeze it in an ice cube tray or plastic bag, and add it to smoothies, pancake batter, yoghurt, or oatmeal.

Hazelnut milk

Homemade hazelnut milk (make 2 cups)
- 100 g hazelnuts
- 2 cups of water
- 2 pitted dates or 1 tbsp maple syrup (optional)

Instructions

1. In a bowl, cover hazelnuts with an inch of water. Cover the bowl with a clean dishcloth and let the nuts soak overnight.

2. Drain and rinse.

3. Add hazelnuts and 2 cups of water to the blender, along with the sweetener if desired. Blend for 2 minutes or until smooth.

4. Use cheesecloth or a nut bag to strain into a large bowl, squeezing out as much water as possible.


Hazelnut milk can be stored in the refrigerator for four-five days. Don't throw away the leftover hazelnut meal! Freeze it in an ice cube tray or plastic bag, and add it to smoothies, pancake batter, yoghurt, or oatmeal.

Coconut milk

Homemade coconut milk (makes 4 cups)
- 4 cups water
- 1 ½  to 2 cups of unsweetened shredded coconut

Instructions

1. Heat the water until steaming, but do not allow to boil.

2. Carefully add coconut and hot water to a high-speed blender. Make sure the top is well-secured.

3. Blend on high for several minutes until thick and creamy.

4. Pour through a mesh colander to separate most of the solids. Then strain through a couple of layers of cheesecloth.

Coconut milk can be stored in the refrigerator for three-four days. Coconut milk will separate – stir to recombine. Don't throw away leftover coconut pulp! Freeze it in an ice cube tray or plastic bag, and add it to smoothies, pancake batter, yoghurt, or oatmeal.

Macadamia nut milk


Homemade macadamia milk (makes 3 cups)
- 1 cup raw macadamia nuts
- 3 cups of water
- 1 tbsp lemon juice or apple cider vinegar
- 1 tsp sea salt

Instructions

1. Place nuts in a large bowl and cover with water. Add 1 teaspoon sea salt and a splash of fresh lemon juice or apple cider vinegar. Cover the container with a clean dish towel, and let the nuts soak at room temperature for 2 hours.

2. Drain and discard the soaking liquid.

3. Place the rinsed macadamias, water, and a pinch of salt in a blender. Blend on high for about 60 seconds, until smooth and creamy.


Macadamia milk can be refrigerated for three-four days. Don't throw away leftover macadamia nut meal! Freeze it in an ice cube tray or plastic bag, and add it to smoothies, pancake batter, yoghurt, or oatmeal.

Rice milk

Homemade rice milk (makes 4 cups)
- 1 cup cooked rice
- 4 cups water

Instructions

1. Place rice and water in a blender.

2. Blend until smooth, approximately 1 minute.

3. If you prefer a smoother consistency, blend another minute.

Store rice milk in the refrigerator. Shake before using.

Oat milk

Homemade oat milk (makes 3 cups)
- 1 -1½ cup old-fashioned rolled oats
- 3 cups of water
- 2 teaspoons vanilla (optional)
- 5-7 ice cubes

Instructions

1. Pour oats, water, ice cubes and vanilla (if desired) into a blender. Blend on high until smooth

2.Strain the oat milk by pouring it through two layers of cheesecloth or a nut bag into a pitcher or bowl. Use your hands to squeeze out the milk from the cheesecloth or nut bag.

3. Oat milk can be stored in the refrigerator for 2-3 days.

4. Don't throw away leftover oatmeal! Freeze it in an ice cube tray or plastic bag, and add it to smoothies, pancake batter, yoghurt, or muesli.

Spelt milk

Homemade spelt milk (makes 3 cups)
- 1 cup rolled spelt (similar to rolled oats)
- 3-3 ½ cups water

Instructions

1. Place spelt and water into a high-speed blender. Blend for 2 minutes.

2.Strain over a large bowl, using 2 layers of cheesecloth or a nut milk bag.

3. Squeeze excess liquid from cheesecloth or bag.


Pour into a clean container, and refrigerate for up to four days.

Hemp milk

Homemade hemp milk (makes 3-4 cups)
- ½ cup hemp seeds
- 3-4 cups of water (depending on how thick you like it)
- Pinch sea salt
- Optional: 1 date, pitted or 1 tbsp maple syrup
- Optional: ½ tsp vanilla

Instructions

1. Put hemp seeds, water, salt, and any optional ingredients into a blender.

2. Blend for 1-2 minutes or until well-combined.

3. Hemp milk does not require straining, but if you prefer to do so, use a couple of layers of cheesecloth to strain it into a large mixing bowl or pitcher.


Transfer to a sealed container and refrigerate for up to five days.