Why buy nondairy milk from the store when you can easily and inexpensively make your own from nuts, seeds and grains? Below are four step-by-step recipes for making almond, pecan, oat and rice milks.
Why nondairy milk? Why would a person want to make their own nondairy milk, you ask? Ah, there are many reasons. While most grocery stores today carry a wide variety of nondairy milks, it remains a challenge to find them without oil, salt and sugar. This is the main reason I make my own most of the time, because I know what I'm getting. Additionally, the milks I make at home taste great and save me a bit of money. Making your own nondairy milk takes more time than picking it up from the store shelf, but they are easy to make once you get the hang of it. Now, if you're wondering why it's healthier to consume nondairy milks in the first place (as opposed to cow's milk), you can read about that here.
Strainers: All of the recipes below require a fine strainer to thoroughly separate the milk from the ground nuts or grains (after soaking and blending). I like to use a nut-milk bag, made just for this purpose, which costs around $8 per bag. You can often find nut-milk bags at health food stores but they are easily ordered online as well. I like my nylon nut-milk bag because it's sturdy and is easy to wash (be sure to wash right after using, turning it inside out a couple times to get all the bits out).
Blenders and storage: As for blenders, any type will work. I prefer to use my high-speed blender (like a Vitamix) but a standard blender will work well too. For storing your nondairy milk, I like to use a 32-oz. mason jar. I like these big jars because they are glass, they hold a lot of liquid, they are easy to pour from, and their wide mouths make them a breeze to wash.
Flavor: While almond and pecan milks are perfectly flavored all on their own, other milks such as rice and oat are a little less flavorful, not to mention that they have less fat in them, so they are less rich. To boost the flavor of any nondairy milk, you may add some vanilla extract and/or cinnamon (which I have noted below in each recipe as optional), or anything you like. Experiment and find the balance of flavor and richness that suits you.
Uses: I mostly use nondairy milks on my oatmeal or other hot grain cereals in the morning, over fruit, in baking, or in sauces and creamy soups. I don't often drink a glass of nondairy milk, but use it more as a condiment. Nut and seed milks are higher in fat than grain milks, so you may want to keep this in mind if you are trying to reduce your calorie intake.
Many options: There are many ways to go about making nondairy milks, and I have attempted to present the easiest methods here. I have started with just four types of nondairy milk: almond, pecan, oat, and rice. These milks will keep for up to 5 days in the refrigerator (shake before using).
My favorite nuts to use for nondairy milks are almond and pecan. They have a naturally sweet flavor and are bright white in color, which makes them an excellent first-time nondairy milk choice for people who have only ever had cow’s milk.
Print
Almond or Pecan Milk
- Total Time: 10 mins
- Yield: About 4 cups 1x
Ingredients
- ½ cup pecans or almonds (skin-on is fine), 2½ ounces
- 1 cup water (for soaking)
- 4 cups water (for blending)
Instructions
- Place the nuts and 1 cup of water into a bowl, cover and let soak overnight (in the refrigerator if it's hot weather).
- In the morning, drain off and discard the soak water, and place the nuts into a blender with 4 cups of fresh water. Blend on high speed for 30 to 60 seconds, until the nuts are thoroughly broken down.
- Hold a nut-milk bag over a large bowl, and pour the water-nut mixture through the bag. Squeeze the bag (gently at first when full), wringing until all the water has filtered through and only the dry, chalky pulp is left. Discard the pulp (or see Notes below).
- Pour the bowl of milk into a 32-ounce Mason jar or other container. Taste it, and if it’s too rich for your taste, add some water; if it’s not rich enough, make a note for next time to use less water. It will keep for about 5 days in the refrigerator. The milk will have separated after sitting, so be sure to shake it well before using.
Notes
I don’t usually save my pulp, but if you’re interested in finding a use for yours, search “uses for nut milk pulp” online.
Other nuts and seeds also work. For other nuts, try walnuts, hazelnuts, pistachios, and cashews. For seeds, try sunflower, sesame, and hemp. Use the same process above, and find the balance of water and nuts/seeds that tastes best to you.
- Prep Time: 10 mins
Nutrition
- Serving Size: ¼ recipe (about 1 cup)
- Calories: 94
- Sugar: 0.5g
- Sodium: 0
- Fat: 9.8g
- Saturated Fat: 0.8g
- Carbohydrates: 1.9g
- Fiber: 1.3g
- Protein: 1.2g
- Cholesterol: 0
The difference between nut/seed milks and grain milks is that grain milk is not as rich and high in fat calories, and the color is not as white. On the plus side, grain milks are cheaper to make than nut milks, and they are a great option for people who must avoid nuts and/or seeds in their diet. The recipe below explains how to make oat milk, with instructions on how to make rice milk in step 5.
Print Oat or Rice Milk
- Total Time: 20 mins
- Yield: 4 cups oat milk; 6 cups rice milk 1x
Ingredients
- ¼ cup uncooked steel-cut oats, rinsed
- 4 cups water
- ½ teaspoon vanilla extract (or seeds from ½ vanilla bean)
Instructions
- Place the oats and water into a blender, and set aside for at least 15 minutes.
- Blend on high speed for 20 to 30 seconds.
- Hold a nut milk bag over a large bowl, and pour the water-oat mixture through the bag. Squeeze the bag (gently at first when full), wringing until all the water has filtered through. Discard any pulp or residue.
- Pour the bowl of oat milk into a 32-ounce Mason jar (or other storage container). Taste it, and if it’s too rich or thick add some water; or if it’s not rich or thick enough, make a note for next time to add less water. Add the vanilla extract or vanilla bean seeds, and stir. Keeps for about 5 days in the refrigerator. The milk will have separated after sitting, so shake it well before using.
- To make rice milk, (1) use 1 cup cooked brown rice (see Notes) with 6 cups water; (2) blend immediately (soaking is not necessary); and (3) after straining, pour into 2 Mason jars.
Notes
To make 1 cup of cooked brown rice, bring 1 cup of water and ½ cup of brown rice to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 45 minutes (for long-grain rice) or 50 minutes (for short-grain rice).
- Prep Time: 20 mins
Nutrition
- Serving Size: ¼ recipe (about 1 cup oat milk)
- Calories: 39
- Sugar: 0.3g
- Sodium: 0
- Fat: 0.6g
- Saturated Fat: 0.1g
- Carbohydrates: 6.8g
- Fiber: 1g
- Protein: 1.3g
- Cholesterol: 0
Above: Pecan milk (left) with plums is more golden in color, while the almond milk (right) is much whiter.
Above: Rice milk in a 32-oz. mason jar, and a synthetic nut-milk bag.
Above: rice milk
You've made it sound so easy. I think I'll give making my own rice milk a try.
Thank you! You've re-inspired me to make my own almond milk again instead of buying commercial unsweetened soy milk. (Luckily, I can find a brand that is just soybeans and water, though.) Now...what to do with that almond pulp? Vanilla no-sugar cookies? Almond pulp crackers? Almond-banana-chai cookies? Raw nut-pulp hummus? Carrot muffins? Crunchy oaty cereal? I'll let you know...
Hi Cathy, I make my own almond milk and got tired of throwing all that good fiber away. So now I don't filter it out. It is different but my family has gotten used to it and I find I have no problem using it it any recipes. Of course we don't drink it straight but we enjoy it even in decaf coffee occasionally. Also, it is much easier, cleaner, and faster. I find I just soak the almonds in boiling water for 1 minute and the skins slip off easily and then into the blender with water and a bit of date. I make this every morning quickly to use it fresh in our oatmeal. The skin in the milk is what gives it a bitter taste I think and so without it a bit of extra fiber is welcome at our house! I use 2 oz almonds, 1.5 cups water and 1 date. Hope that helps. Cathy - I love having found your site since you use no SOS! That way I don't have to modify the recipes.
Great suggestions, Ellen! I will have to try that. Thank you! 😉
I made almond milk once, and similarly didn't like throwing out the 'meat' part of it. I mostly use almond milk in overnight oats, so now I simply put in a couple of tablespoons of blanched almond flour and a cup of water... mix it into the otherwise unaltered recipe. *Whole food*!!! (albeit it is blanched flour) plant based! I doubt anyone would notice any difference. It is still creamy.
Thanks Kathleen! 😉
If you place the nut pulp on a parchment covered baking sheet and bake it in the oven at 300 degrees for several hours until thoughly dry and toasty.. You can then grind in food processor or spice grinder and you have alamond flour or what ever nut .. Flour..
I love making my own nut milks as well. They taste so much better (and are better for you) than store-bought! I really like a combo of cashews and almonds...
I make my own soy milk all thetime. I use the SoyQuick machine. It is extremely quick and easy and I know what is in the milk. I usually just make plain soy milk but sometimes I make other kinds or mixtures like soy hazelnut. The leftover pulp is excellent for cooking with.
Yes, making non-dairy milk seems easy enough. My concern is that most store bought non-dairy milds are fortified with vitamins such as B-12, D, and Calcium, and homemade milks lose out on the fortified vitamins. Any thoughts?
J, I've heard that the fortification of packaged foods like milk and cereal is not the best quality and is often a fractions of what is advertised on the package due to processing. It's better to get these nutrients from natural sources: B-12, I take a weekly supplement. The D I get from the sun (for those who cannot get sun they get it from D supplements or drops or tanning beds). the calcium can be obtained from greens primarily. I get an annual blood test to make sure all my levels are within range. D and B-12 are extra but worth it. 🙂
Thanks for the great tutorial. Do you think a fine chinois would work as well as the nut bag?
Hi Luce, yes, I think that would work fine since it's made to strain soups, among other things. 🙂
I have a question.....With Aalmond milk I have a large container of thin sliced raw almonds could I use these just not have to soak as long?
Hi Connie, I think that would work fine. Maybe just soak an hour or two. 🙂
Very helpful and excellent review. I'm so excited to go over the content which is really high quality. Good Job! 🙂
Hi Cathy,
Thanks for your website - it is really inspiring.
I also make almond milk and use the pulp for a nut "cheese". Add some chopped parsley, cilantro leaves and spring onions (or scallions) to taste. Add some lemon juice to taste and a bit of olive oil (optional). I add a little salt but that is also optional. You can open a pro-bio-tic capsule and mix the contents with the "cheese". Add a little water if necessary to get the right consistency, This is delicious with salads or crackers or can be used as a paté.
Annette from South Africa.
Thanks Annette! Sounds very tasty and interesting. South Africa, wow! 😉
Hello to a fellow South African, on the same path 🙂
Thanks to both of you for the milk and cheese info
x
Another South African here! Just found your site...wow,amazing recipes. Thank you! Carla from Joburg
Thank you for your awesome posts and recipes. Love your blog. I make my own nut milks - but I don't strain them. They are creamy and frothy. I use a handful of raw nuts - usually walnuts or almonds.
Mmm, that sounds good too! Thanks!
I was inspired to use coconut water instead of regular water in your almond milk recipe, and it tastes incredible! I got the idea From an article in VegNews, where a guy is bottling it and selling it in California. It provides just the right amount of sweetness!
Thanks for your ever inspiring recipes! I've been following you for months!
Georgianne
Chicago, IL
Hi Georgianne, that sounds great, thanks for the tip! Thank you for the recipe love, I really enjoy coming up with them and putting them out there to the world 😉
Can these products be frozen after making?
Have you tried it?
Thanks so much.
Hi Susan, I don't know, I've never tried freezing non-dairy milks. I'm thinking it wouldn't work too well, but give it a try and let me know how it turns out 🙂
I really enjoy coffee. I would enjoy it more if I could replace the dairy creamer . Has anyone used the nut milks.? I have tried almond & soy just not the same.
Hi June, I don't drink coffee so am not sure. I think soy is the thickest of the non dairy milks. Maybe cashew or help milk would be good, or a hazelnut flavored non-dairy milk.
June, have you tried coconut milk with a little vanilla? I agree, soy and almond milk both seem to water down the flavor. Coconut milk might be better!
Great thing about nut milks are that you can make them as thin or thick as you want. Got a vitamix for Christmas and cashew milk was the first one I made. I made it a little too thick at the beginning and had to water it down, but it was like cream--I put it in my coffee and it was great! Plus it didn't get as grainy as the almond and pecan milks I've made since. Still tinkering!
I haven't tried these yet but I really want to! How long would they keep in the fridge? I think my store-bought rice milk usually lasts about a week before the taste changes, would it be about the same?
Hi, yes, about the same I'd say. 🙂
I have been making the oat milk recipe for about 3 weeks . It keeps really well..I drink all of it within a week..and it still tastes fine!!
I really am enjoying the taste of it...even just an ice cold glass ot it!
Good to know about the oat milk, thanks! I usually do the almond and it just tastes so good, and yes, keeps very well too. Plus there's something about making it yourself that makes it more special 🙂
Is oat milk supposed to be slimy... I tried making it once, and it was very slimy...same with rice.... I have some nuts soaking now, and will be trying almond, cashew, and pecan milks later... I am making extremely diluted versions though (6 nuts per cup of water, in order to keep the calories at an acceptable level.... that is the main reason I have not been making my own nut milks - the store bought ones can be as low as 30 cal/cup, but most of the recipes I see on line come to well over 100! Hopefully the 6 nuts to one cup of water will work out... that will come to about 42 cal/cup... still more than the 30 in the Silk Almond I am using now, but am willing to accept that if this stuff tastes good - and knowing it only contains nuts and water!!
Hi Nikki, yes, oat milk as well as rice milk will have a pretty different taste and feel than nut/seed milks. I believe they add oil and other things (carageenen, guar gum) to certain store-bought milks to help with this odd feel and thin texture. I try to avoid those ingredients, so just accept the oddness of these certain milks when made at home. You will notice quite a difference with fattier nut/seed milks. They will taste richer and look and feel more like cow's milk (although still not as thick/rich). Diluting with water is a great idea, and I find that I get used to anything I'm drinking on a regular basis (even if fairly diluted). Almond and pecan are among my favorites, but these nuts can be very expensive (and high-fat), so that's why I include other grain options. I don't think about calories because I eat such an overall low-fat diet and only use milks in baking and on my hot grain cereals; but it is interesting to note how much they can vary. Thanks for the comments! 😉
you realize the calorie difference is simply more water...? Pick the lowest calorie nut, if you don't want rice, then just dilute it down. Also remember that measuring calories in an extraction is dicy -- a commercial press will get much more milk, and thus calories, than you can ever get at home. Look at the bigger picture -- you are talking about a small difference in calories that probably falls within the margin of error anyway!
I have a recipe for Chia mIlk that I like a lot.
2 Tbsp. Chia seeds
1 Tbsp. Walnuts
2 & 1/2 cups water
In a jar or glass, soak seeds and walnuts overnight in 1 & 1/2 cups of water. Pour into blender jar, add another 1/2 cup of water, and turn on blender, running it at medium speed.
Add 1/2 cup more of water. Blend only until smooth.
Thank you for the other milk recipes and the food recipes too. I found your site at Forks Over Knives.
I froze the oat milk.....turned out just fine when thawed!
I am new to a plant-base, whole-foods diet, and am excited to get started. I especially want to try making my own plant-milk. The problem is that my husband and I have created a surplus of storable foods (like wheat and rice; to use when we can't make it to the store or are tight on money) and all we have is white rice. Will white rice work?
Hi Tracey, yay! Yes, making plant milks is fun and the taste is so great. Unless you're gluten intolerant, you wouldn't need to get rid of the wheat. The white rice is a toss up. Brown is better for health, since the most nutritious parts of the grain have been left intact, but there's much worse you could be eating than white rice. Check out this 2 minute video by Dr. McDougall on this very subject: http://www.drmcdougall.com/video/mcdougalls_moments_white_rice.html.
Just wondering what others do with the left over pulp from various non-dairy milks....especially the oat milk?
Susan.
I put it in breads and pancakes, or oatmeal. All of them actually..nuts and soy included.
Hello Cathy...
With the oat milk pulp .I keep in in the fridge until the next morning and cook it, the same as with oatmeal,only less time on the stove....tastes great...and no waste!
Love that idea! Thanks! 😉
I LOVE hazelnut milk and hazelnut hot chocolate is the best. I roast the hazelnuts in the oven (300 for 20 minutes), then rub off the skins with a towel. Then vitamix and strain (sometimes I don't strain if I'm in the mood for a little texture in my hot chocolate). Then back in the vitamix, A few dates and some cocoa powder... and you have the best hot chocolate of your life.
Mmm, thanks!
oh and people have told me they dehydrate the nut pulp to make almond meal and hazelnut meal but I haven't tried that yet.
Thank you fir the recipes!
Can you add almonds to oat milk? Like half half?
Sure! 😉
I love adding 1/4 cup of hemp seeds and an extra cup of water when making your almond milk recipe. It is really creamy, but has to be shaken well before use. Remember to scald containers and straining bags before making and storing the milk .
Thanks Elizabeth! 🙂 What do you mean by scald and why do this?
I read a recipe for making plant milk which claimed we should sterilize our containers (with boiling water) for safety sake. Maybe that's overkill, but, in any case, it probably increases shelf life a bit. Not that our milk lasts long enough to worry! 🙂
Wonderful oat milk! Thank you! I use organic, gluten free oats. I got the nut bag. It was easy to make and saves us money and I don't react to it.
Thank you so much. We will be making this rice milk as our staple. You just saved us a ton of money plus the drag of looking for a no oil rice milk in stores.
Great recipes and tutorials! I want to try making the oat milk next! right now I use sun flower or pepita seeds (lightly roasted first for flavor in my cast iron pan) and I add one pear & some carob powder for flavor (not chocolatey, just a bit of goodness). I really want to experiment with flax milk, but so far that was a disaster! In a chia cookbook I read that 2 TBL of chia gel (using a 9:1 ratio) can substitute fats in a baked recipe. Thanks for your organized and detailed posts (I love lots of notes...I learn from the disasters as well as the successes)!
Thanks Jenny! 😉
Good morning, everyone! My boyfriend and I also make our own homemade nut milks. We use 4 cups of water, 1 cup of almonds or 1 cup of mixed nuts, (cashews, almonds, pecans, walnuts, etc.) 1 tsp of vanilla extract, and sometimes we add 2-3 pitted medjool dates if we are looking for a sweeter type of nut milk. We blend all of the above ingredients in our VitaMix (without soaking the nuts or using a nut bag afterwards) and wah-lah! Tasty, healthy nut milk!
Teresa
I use a French coffee press and it works great for filtering the milks and so easy. Just go slowly so the pulp doesn't slip through.
Now that's genius. Plus no drip gets wasted when pouring. I drink no coffee, but I often entertain guests who do, so I could use the press for both..is the coffee taste detectable in the milk?!
Thanks so very much! I can't wait to make my own oat and rice milks!
HI Cathy,
In step 2 for the oat milk did you mean to soak steel cut or whole oats? And that rolled oats don't need to be soaked?
2. In a bowl, add 2 cups of hot water to the 1/2 cup of rolled oats, and stir. Let sit for 8 hours/overnight. Oats, like pecans, do not need to be soaked as long as almonds, as rolled oats are already very soft (rolled oats are whole oats that have been steamed and rolled flat), so soaking overnight is sufficient.
Thank you for all the great recipes. I have never liked the boxed milks and after reading your instructions, I decided to give making my own a try. Haven't bought a box since.
Hi Lynn, I don't use steel-cut for milks, so just old-fashioned rolled oats. This is an old recipe and nowadays I'd probably just soak almonds overnight and oats an hour or two or not at all. I will revisit this recipe. Thank you! 😉 Cathy
I soak oat berries to make oat milk.
The easiest way to strain the milk is to use a French coffee press. No need for a bag and easy to clean up.
For an inexpensive nut bag go to a hardware store and buy paint strainer bags for a couple bucks. Same thing without the markup.
I have found that when using cashews with a high-speed blender, it doesn't need to be strained.