Plant-based milks are now more popular than ever — almond, oat, soy, coconut, and many more. But if you’ve been buying them at the store, you’ve probably noticed the rising prices and long ingredient lists filled with additives, thickeners, and preservatives.
The good news? You can easily make your own dairy-free milk at home, using just a few ingredients, no fancy equipment, and in under 10 minutes. It’s cheaper, cleaner, and surprisingly delicious.
In this guide, you’ll learn how to make 5 different types of plant-based milk, plus how to store them and use them in your everyday meals.
Why Make Your Own Non-Dairy Milk?
✅ Cleaner Ingredients
Homemade milks are free from:
- Added sugars
- Gums and stabilizers
- Preservatives and artificial flavors
✅ Cost Effective
Buying nuts or oats in bulk is much cheaper in the long run than buying cartons of plant milk weekly.
✅ Better Taste and Texture
Freshly made milk tastes creamier and more natural than shelf-stable versions.
✅ Environmentally Friendly
No cartons or plastic packaging — just reusable containers.
What You’ll Need
The basic tools required are minimal:
- A blender (any decent blender will work)
- A nut milk bag, fine mesh strainer, or cheesecloth
- A large bowl or jar
- Clean glass bottles or jars for storage
Optional: sweeteners (dates, maple syrup), spices (cinnamon, vanilla), or salt
1. Oat Milk
Ingredients:
- 1 cup rolled oats
- 4 cups cold filtered water
- Optional: 1 date, 1/2 tsp vanilla, pinch of salt
Instructions:
- Blend all ingredients for 30 seconds.
- Strain through a nut milk bag or cheesecloth only once to avoid sliminess.
- Store in a sealed jar in the fridge for up to 4–5 days.
Tips:
- Use cold water to reduce sliminess.
- Don’t over-blend — 30 seconds is enough.
Perfect for: smoothies, cereal, baking
2. Almond Milk
Ingredients:
- 1 cup raw almonds (soaked overnight)
- 4 cups water
- Optional: 1–2 dates, vanilla extract, pinch of salt
Instructions:
- Drain and rinse soaked almonds.
- Blend with fresh water for 1 minute.
- Strain through a nut milk bag.
- Store up to 4 days in the fridge.
Bonus: Use leftover almond pulp for cookies, smoothies, or oatmeal!
3. Soy Milk
Ingredients:
- 1 cup soybeans (soaked overnight)
- 4 cups water for blending
- Optional: sweetener, vanilla
Instructions:
- After soaking, boil soybeans for 15 minutes, then rinse.
- Blend with fresh water.
- Strain through a nut milk bag.
- Boil the milk for 10 more minutes to remove bitterness.
- Let cool and refrigerate for up to 4–5 days.
Rich in: protein and calcium (especially if fortified with tofu pulp)
4. Coconut Milk
Ingredients:
- 1 cup unsweetened shredded coconut
- 3 cups hot water
Instructions:
- Blend shredded coconut with hot water for 1–2 minutes.
- Strain through a nut milk bag or fine mesh.
- Store in the fridge and shake before using (it will separate naturally).
Tip: Use leftover pulp for coconut flour or granola.
5. Cashew Milk (No Straining Needed!)
Ingredients:
- 1 cup cashews (soaked for 4–6 hours)
- 4 cups water
- Optional: sweetener, cinnamon, vanilla
Instructions:
- Blend soaked cashews with water for 1–2 minutes.
- No straining needed — it blends completely smooth!
- Store in the fridge for 3–4 days.
Creamy and thick: Great for coffee, desserts, or creamy sauces.
Storage Tips
- Use clean, airtight glass jars or bottles.
- Label with the date — most last 3 to 5 days.
- Shake well before use; natural separation is normal.
- Don’t drink if it smells sour or develops an odd texture.
How to Use Homemade Milk
Your DIY plant milk can be used just like store-bought:
- In coffee or tea
- Over cereal or oatmeal
- In smoothies and shakes
- For baking pancakes, muffins, or cookies
- In creamy sauces and soups
- As a drink on its own
Budget Comparison
| Milk Type | Store-Bought Cost (1L) | Homemade Cost (1L) |
|---|---|---|
| Almond | $3.50+ | ~$0.80 |
| Oat | $2.50+ | ~$0.30 |
| Soy | $2.00+ | ~$0.50 |
| Coconut | $3.00+ | ~$0.60 |
| Cashew | $3.50+ | ~$1.00 |
(Costs vary by location and brand. Buying ingredients in bulk saves more.)
Make It Your Way
Want chocolate milk? Add cocoa and dates.
Want a hint of cinnamon or vanilla? Go for it.
Need a sugar-free option? Just skip sweeteners.
Homemade plant milk is endlessly customizable. Once you try it, you might never go back to store-bought again.
Ready to give it a try? Start with oat milk — it’s the easiest and cheapest option — then experiment from there. Your wallet, your health, and the planet will thank you.