20+ Quick Plant-Based Milk Recipes

This is a master post of Plant-Based “Mylks”; From cashew to banana, and everything in between. I promise, it is way easier (and tastier!) than you think.

Whether you are vegan, sensitive to dairy, or looking to try something new, these plant-based nut milks (mylks) were designed just for you!

Some of you may be thinking: “I don’t have time to make my own milk. I can go to a store and buy it, why should I bother?”

Well, I’m not going to go into the ethics or gorey details of why you should limit dairy consumption. Google it and look at any of the 39,700,000 results. I will, however, tell you why you should aim to make your own plant-based milks over buying ones on the shelf.

Store-bought plant-based milks are often filled with preservatives, thickening agents, gums, isolates and lecithins, and unless you buy unsweetened: roughly 14-24 teaspoons of sugar. It isn’t just plant-based milks, though. Standard cow’s milk could contain anywhere from 22-28 teaspoons of sugar. All of these “natural” ingredients in store bought milk could lead to inflammation, insulin spikes, leaky gut, digestive discomfort, bloating and excessive gas.

There is also the simple truth of the matter: it just tastes better. When you take the time to make it yourself, put love into it, and use fresh ingredients that have not been processed, it is hard to go back to the store-bought stuff!


DIY Plant-Based “Mylks”

 

Banana

Naturally Sweet and Creamy!

Serves: 1

8 oz Water

1 Banana

1-2 Dates

Put ingredients in a blender and blend. Enjoy immediately.


Coconut (Lazy Version)

Easy-Breezy and Smooth Going Down

Serves: 1

8 oz Water

2 Tbsp Coconut Manna or Butter

1-2 Dates

Blend and Enjoy!


Coconut (Lazy Artisan Version)

One of my favorite methods. The result is Rich, Indulgent, and Full-Bodied.

Serves: 4-6

4 Cups Water

2 Cups Coconut Shreds

2-4 Dates

Heat up the water to the point of steaming. Pour in a bowl with the Coconut Shreds and let stand to soften (can skip if you have a high quality blender).

Put all of the ingredients in a blender and blend from low to high until smooth. Pour through several layers of cheesecloth or a nut milk bag.

Store in the fridge for 4-5 days.


Coconut (Artisan Version)

I recommend investing in a CoCo Jack for this one….

Serves: 4-6

4 Cups Water

Flesh of 2 Coconuts

Crack open the coconut and scoop out its flesh. Remove as much of the shell fragments as possible.

Place ingredients in a blender and blend until creamy. Strain through a few layers of cheesecloth or a nut milk bag. Store up to 5 days in fridge.


Nut or Seed of Choice (Lazy Version)

I like doing this in my Coffee for an Easy and Satisfying Latte.

Serves: 1

8 oz Water

2 Tbsp of Unsweetened Seed or Nut Butter

1-2 dates

Blend and Enjoy!


Nut or Seed of Choice (Artisan Version)

Pro-Tip: Always soak the nuts in a bowl of water overnight, at least 8 hours. For seeds, soak at least 2 hours. Remove the ones that float to the top. This gets rid of the bad ones and makes them easier to blend.

Serves: 4-6

4 Cups Water

1 Cup Raw Nuts: Almond, Cashew, Pecan (add extra ¼ cup), Pistachio, Macadamia, Hazelnut, Brazil

OR

1 Cup Raw Seeds: Sesame, Sunflower, Pumpkin, Hemp or Chia (no need to soak)

2-4 Dates

Pinch of Sea Salt

Place ingredients into a blender and blend until smooth. Pour ingredients through several layers of cheesecloth or a nut milk bag. Store in fridge up to 5 days.


Hemp (Lazy Version)

This one gets a special feature because of how easy it is to make. It is one of my go-tos as it is super frothy and great for homemade lattes!

Serves: 1

8 oz Water

2 Tbsp Hemp Seeds

1-2 Dates

Blend and Enjoy!


Oat

You don’t know creamy until you have tried oat mylk.

Serves: 3-5

3 Cup Water

2 Cups Oats

1-2 Dates

Pinch of Sea Salt

Strain through several layers of cheesecloth and store in the fridge for 4-5 days.


Quinoa or Rice

Slightly nutty in taste. Not bad at all.

Serves: 4-6

3-4 Cups Water

2 Cups Cooked Quinoa or Rice

1-3 Dates

Pinch of Sea Salt

Optional: 1 tsp Vanilla

Add ingredients to a blender and blend until well combined. Pour through several layers of cheesecloth or a nut milk bag. Store in the fridge for 4-5 days.


Notes and Tips:

  • Use filtered water for all of the recipes.
  • Experiment with different flavors! You can add cocoa or cacao powders, vanilla, different fruits… It doesn’t have to be plain!
  • I use dates in my recipes to sweeten, as they are a whole food and won’t spike your blood sugar like refined sugars do. Adding them is optional, as these all still taste wonderful without. If you choose to use the dates and they’re a bit on the harder side, soak them prior to using (approx. 30 minutes). You may also swap them for your preferred sweetener.
  • Always use an airtight container to store these in to prevent spoilage. I personally use 64 oz mason jars for the stored batches.

 

What is your favorite milk alternative? Are there any unique flavors you can think of and would like to try? Let’s get creative and start a conversation in the comments below!