Healthy Homemade Plant-Based Milk Recipes

These homemade plant-based milk recipes are perfect for vegan, lactose-intolerant, or if you just want to change up your routine and add more flavor and healthy nutrients to your diet.

Plant-based milk is easy to prepare at home and you can make it using any nut (almonds, hazelnuts, cashews, walnuts, macadamia …), seed (sesame, sunflower, hemp, pumpkin …), or whole-grain (rice, oats, spelt, quinoa, buckwheat …).

The standard ratio is 1 cup nut/seed/grain to 3 cups water but you can definitely play with different ratios until you find your ideal concentration. To enrich the milk and improve its nutrient content, you can also combine different ingredients. You can mix sesame and almonds, rice and hemp, or oats and cashews. To add more flavor and health benefits, customize the milk with natural sweeteners or dehydrated fruits, raw cacao and other superfoods, spices … just follow your taste buds and have fun!

Healthy Homemade Plant-Based Milk Recipes

Almond Milk Ingredients

+ 1 cup raw almonds
+ 3 cups water, plus more for soaking
+ pinch of sea salt

Rice & Hemp Chocolate Milk Ingredients

+ 1 cup uncooked brown rice
+ 3 tbsp hemp seeds
+ 3 cups water, plus more for soaking
+ pinch of sea salt

optional ingredients
+ 2 tbsp raw cacao powder
+ 2 Medjool dates
+ 1/2 vanilla bean (seeds and pulp only)

Sesame Seed Chai Latte Ingredients

+ 1 cup sesame seeds
+ 3 cups water, plus more for soaking
+ pinch of sea salt

optional ingredients
+ 1 tsp ground cinnamon
+ 1/2 tsp ground ginger
+ 1/4 tsp ground cardamom
+ 1/4 tsp ground cloves
+ pinch of ground nutmeg
+ pinch of freshly ground black pepper
+ 1 tbsp date syrup, honey or maple syrup

Directions

1. Soak the nut/seed/grain overnight, for 8 to 12 hours.

2. Thoroughly drain the soaking water.

3. Place the nut/seed/grain in the blender, cover with water, add the sea salt and remaining optional ingredients and blend at the highest speed for 2 to 5 minutes.

4. Strain the plant-based milk using a cheesecloth or a nut milk bag, and press well to get as much milk as possible.

5. Pour the milk into sterilized glass bottles and store in the fridge for 3 to 5 days.

6. Store the leftover pulp in a sterilized glass container in the fridge for up to 3 days, or store in the freezer for up to 6 months. You can use the pulp to make granola, muffins, hamburgers, cookies, hummus …

From the Shop

Turmeric Golden Coconut Milk Ingredients

+ 1 cup unsweetened shredded coconut
+ 3 cups water

optional ingredients
+ 2 tsp ground turmeric
+ 1 tsp ground cinnamon
+ 1/2 tsp ground ginger
+ pinch of freshly ground black pepper
+ 2 dates, honey or maple syrup

Directions

Heat the water with all the spices without letting it boil. Pour in the shredded coconut and dates, mix, and let sit on the countertop for about 30 minutes. Blend on high speed for 2 to 3 minutes until thick and creamy.

Strain using a cheesecloth or a nut milk bag, and pour the coconut milk into a sterilized glass bottle. Enjoy!

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