If you pay much attention to food news (or if you follow any health coaches on Instagram), chances are, you’re getting confused about what the deal is with non-dairy milks.

A quick Google search for “is almond milk good for you,” for example, gave me ALL of these results:

• Drinking almond milk will make you hot, sexy, healthy, and happy, because it has a bunch of magical nutritional properties
• Almond milk is terrible for you because it contains almost no almonds and is full of the carcinogen Carrageenan…panic!
• Carrageenan causes gastrointestinal inflammation oh god hide your children
• That Carrageenan thing was way overblown, losers
• Almond milk is processed anyway. Ah!! The “p” word!
• Hipsters are addicted to almond milk but they’re doofuses because almond milk isn’t even that good for you
• Wait…what??!

Okay, I’m being facetious, but if you’re like me, and dairy milk is out of the question due to allergies, lactose intolerance, or your ethics (read more about what happened when I quit dairy here!), what are you left with?

Cutting out cereal? Never making any recipe using milk ever again?? You realize that means no biscuits…no biscuits!!

That’s not an option.

But you can avoid all of that confusion about the merits of store bought almond milk—and soy milk, and cashew milk, and every non-dairy milk, for that matter—by making your own non-dairy milk at home.

Homemade non-dairy milk doesn’t have to have any weird ingredients, and in fact, I usually make it with just 2 ingredients total.

And to top it off, homemade non-dairy milks taste MUCH better than the funky store-bought kinds. For example, I never liked the weird, grainy texture and chalky aftertaste of store-bought almond milk, and I didn’t realize that it could taste like—wait for it—ALMONDS, until I made it at home.

And the same true for every type of non-dairy milk you’re going to learn how to make in this article.

In this post, I’m going to show you EXACTLY how to:

• Make delicious, 2-ingredient non-dairy milk at home
• Use a simple ratio, no recipes required, on ANY kind of non-dairy milk your heart desires
• Spend 5 minutes or less preparing it
• Decide which kind of non-dairy milk to make and how to use it
• Prepare 5 simple recipes for putting your new elixirs of life to use
• Store non-dairy milk so it tastes great and stays fresh

Making non-dairy milk at home is Fast and Easy

Now don’t freak out. This isn’t one of those processes that foodies say is “so easy” but is actually a 4-day fermentation ritual.

Nope!

I’ve been making non-dairy milk at home for several years now, and I’m hear to tell you that it’s easy as pie! And it takes about 5 minutes of your life. 1 minute to pour it in a bowl to soak overnight, and 4 minutes to blend it, strain it, and pour into a jar.

Seriously. It’s that simple. ^

Here’s what you need to know:

Tools

To make homemade non-dairy milk, you need a few basic kitchen tools:

1. Blender (I used a Ninja for 2 years before moving on to a Vitamix).
2. Small mixing bowl.
3. Nut milk bag (or cheesecloth and colander).
4. Glass jars or bottles for storage.

You can use any old blender, although the more powerful the blender is, the faster the process will be.

Nut milk bags are available online and in grocery stores for a few dollars and can be reused hundreds of times. They make this process SO fast and easy. If you don’t have a nut milk bag, a few layers of cheesecloth spread over a colander will do.

I save old glass jars from store-bought peanut butter, jam, tomato sauce, and olives, clean them thoroughly, and use them to store my non-dairy milk. Plastic containers can give it a funky taste. A container with a tightly fitting lid is best so you can shake up your non-dairy milk before using.

Ratio

1:3 of solid to water.

When making non-dairy milk, I follow a ration of 1:3, with 1 cup of a nut or grain and 3 cups of water.

This yields a thick and creamy texture that I can use in a lot of different ways. For example, I might water it down a bit more and pour it over cereal, or leave it thick and stir it into overnight oats.

The best bet is to play around with the ratios on your own. Some prefer a ratio of 1:4 or even 1:5 for drinking, but you’ll have to test it out and see what you like best.

Process

To make non-dairy milk, all you do is blend one ingredient (like almonds, cashews, or oats), with water, then strain it to get a smooth, silky consistency.

• Soak or Toast
• Blend
• Strain

1. Soaking and Toasting

Soaking Nuts
When making a nut milk, you’ll first soak the nuts overnight (9-12 hours) in a small bowl or jar with a cloth lightly draped over the top.

Soaking the nuts softens them and makes them easier to blend. It also ensures that more of the nut will end up in your milk, since it can be broken down more easily, and that means more flavor and nutritional value for you.

Before blending, make sure to drain the soaking water and rinse with fresh water.

Toasting Grains
When making a grain milk (like one from rice, quinoa, or oats), instead of soaking the grains overnight, you’ll toast them in a skillet just before blending.

I find that toasting the grains gives the final milk a better flavor, and keeps the milk from getting a gooey or weird texture.

2. Blending

To blend non-dairy milk, pour your 1 cup of soaked, drained, and rinsed nuts or toasted grains into a blender with 3 cups filtered water. Purée until it’s milky. This can take anywhere from 30 seconds to 3 minutes, depending on the strength of your blender.

3. Straining

To strain the non-dairy milk, fold your nut milk bag over the small mixing bowl (or arrange a colander lined with cheesecloth over the bowl).

Pour the fresh milk through the nut milk bag, pull the drawstring, and wring until you’re left with just the nut pulp or grain residue.

Compost the remaining solids or use them in other recipes (mixed into oatmeal or baked goods!).

4. Flavors (totes optional)

Now, I love pure, 2-ingredient non-dairy milk, but if you’re just getting used to the taste, adding a bit of sweetener is a great option. If you’re going to add sweetener, I recommend tossing 2 pitted dates in the blender before you strain the nuts.

Once you’ve strained the milk, stir in 1 Tablespoon vanilla extract and 1 teaspoon cinnamon.

Storage

To store your fresh non-dairy milk, just pour it into a glass jar and keep in the fridge. Nut milks stay fresh and flavorful for 3-5 days, and grain milks stay fresh for 5-7 days.

It’s normal for fresh non-dairy milks to separate into layers in the fridge. Shake the jar thoroughly each time you use it.

6 Homemade Non-Dairy Milks

Awesome! You can make non-dairy milk at home now. 🙂 Here’s how to decide which non-dairy milks to make:

Flavor: Each non-dairy milk has its own flavor profile and texture.
Nutrients: Non-dairy milks contain the nutrients of whatever ingredients you used, of course!
Price: Prices depend on region and availability, but in general, grain milks tend to be much more affordable than nut milks.
Uses: Because of texture and flavor, each homemade non-dairy milk is suited to different recipes and uses.

Almond Milk

Flavor: light liqueur flavor, easy drinkin
Nutrients: Source of Vitamin E, Calcium, Fiber
Price: High, $7-$12 per pound of almonds
Uses: cereal, drinking, mixing into smoothies
Recipe: Caramel Crunch Smoothie with Almond Milk

Specific Directions:

1. Soak 1 cup almonds overnight with a cloth draped over the top.
2. Drain and rinse with fresh water.
3. Blend with 3 cups filtered water.
4. Pour through a nut milk bag and strain.
5. Store in a glass jar in the refrigerator for 3-5 days.

Pistachio Milk

Flavor: pistachio flavored, man!
Nutrients: Source of Vitamin B-6, Magnesium, Potassium
Price: High, $8-$15 per pound of pistachios
Uses: cereal, dipping cookies in, puddings/desserts
Recipe: Pistachio Milk Chia Pudding

Specific Directions:

1. Soak 1 cup pistachios overnight with a cloth draped over the top.
2. Drain and rinse with fresh water.
3. Blend with 3 cups filtered water.
4. Pour through a nut milk bag and strain.
5. Store in a glass jar in the refrigerator for 3-5 days.

Hazelnut Milk

Flavor: strong liqueur flavor, rich and indulgent
Nutrients: Source of Potassium, Magnesium, Vitamin B-6, Iron
Price: High
Uses: cocktails, puddings/desserts
Recipe: Hazelnut Milk White Russian

2 parts Kahlua
1 part vodka
1 part fresh hazelnut milk

Pour Kahlua and vodka over ice, then top with fresh hazelnut milk and serve.

Specific Directions:

1. Soak 1 cup hazelnuts overnight with a cloth draped over the top.
2. Drain and rinse with fresh water.
3. Blend with 3 cups filtered water.
4. Pour through a nut milk bag and strain.
5. Store in a glass jar in the refrigerator for 3-5 days.

Pecan Milk

Flavor: nutty, toasty, and rich
Nutrients: Source of Fiber, Magnesium, and unadulterated joy
Price: Seasonal
Uses: cereal, dipping cookies in
Recipe: Gingerbread Granola with Pecan Milk

Specific Directions:

1. Soak 1 cup pecans overnight with a cloth draped over the top.
2. Drain and rinse with fresh water.
3. Blend with 3 cups filtered water.
4. Pour through a nut milk bag and strain.
5. Store in a glass jar in the refrigerator for 3-5 days.

Oat Milk

Flavor: toasty, light
Nutrients: Source of Fiber, Magnesium, Iron
Price: Low
Uses: drinking, cereal, smoothies, baking
Recipe: Blackberry Cobbler Smoothie with Oat Milk  (recipe below)

Specific Directions:

1. Toast 1 cup oats in a nonstick skillet over medium-high heat until fragrant, 3-5 minutes. Stir or toss frequently.
2. Blend with 3 cups filtered water.
3. Pour through a nut milk bag and strain.
4. Store in a glass jar in the refrigerator for 5-7 days.

Brown Rice Milk

Flavor: light, subtle
Nutrients: Source of Magnesium, Vitamin B-6
Price: Low
Uses: drinking, cereal, smoothies, baking
Recipe: Brown Rice Milk and Maple Millet Crunch Cereal

Specific Directions:

1. Toast 1 cup brown rice in a nonstick skillet over medium-high heat until fragrant, 3-5 minutes. Stir or toss frequently.
2. Blend with 3 cups filtered water.
3. Pour through a nut milk bag and strain.
4. Store in a glass jar in the refrigerator for 5-7 days.

BONUS! *Cashew Cream*

Flavor: thick, creamy, rich
Nutrients: Source of Magnesium, Iron
Price: High
Uses: sauces, soups, puddings/desserts
Recipe: Green Chile Mac ‘n’ Cheese with Cashew Cream from The Minimalist Baker

Because of the soft texture and high fat content of cashews, you can treat them a little differently. If you need a texture closer to heavy cream than whole milk, this is the nut to use. Cashews soaked for just 2 hours blend thoroughly, so there’s no need to strain your cashew cream. You can also decrease the ratio of nut to water from 1:3 to 1:2 or even 1:1 for a thick, rich cream.

Specific Directions:

1. Soak 1 cup cashews for 2-6 hours with a cloth draped over the top.
2. Drain and rinse with fresh water.
3. Blend with 1 cup filtered water.
4. Pour through a nut milk bag and strain.
5. Store in a glass jar in the refrigerator for 3-5 days.

Nutrition Content

Now, you’re probably wondering how to tell exactly what proportions of fats, proteins, vitamins and minerals your non-dairy milk contains. Since each batch will vary slightly depending on how you make it, you’ll have to calculate it each time if you want to know exactly.

To figure out the nutrition facts of your nut or grain milk, here’s what to do:

1. Measure your dry nuts and grains and calculate the nutrition content.
2. After making your milk, reserve the pulp and measure again, accounting for the moisture.
3. Subtract the nutrients of the pulp from the original nutrients.
4. Divide that by the amount of water you added.

Check out this example adapted from Small Bites:

You use 1 cup of whole almonds to make 3 cups of almond milk. That’s:

• 827 calories
• 72 grams fat
• 17 grams fiber
• 25 milligrams vitamin E

You have ½ cup of almond meal leftover. That’s:

• 327 calories
• 28 grams fat
• 6 grams fiber
• 9 milligrams vitamin E

That means your almond milk contains:

• 500 calories
• 44 grams of fat
• 11 grams fiber
• 16 milligrams vitamin E

So if you made a thick almond milk with 3 cups of water, each cup of almond milk contains:

• 166 calories
• 14.5 grams fat
• 4 grams fiber
• 5 milligrams vitamin E

So if you mix ½ cup almond milk with ½ cup water and pour it over your cereal, you’ll get:

• 83 calories
• 7 grams fat
• 2 grams fiber
• 2.5 milligrams vitamin E

If you ask me, that’s a lot of math to do to figure out how many calories and fat you’re consuming. I usually just take the original nutritional content of the nut or grain and divide it by 10 to get ½ cup serving.

So for oat milk, you’d start with:

• 600 calories
• 11 grams fat
• 16.5 grams fiber
• 26 grams protein

And ½ cup would have something in the vicinity of:

• 60 calories
• 1 gram of fat
• 1.5 grams fiber
• 2.5 grams protein

Voila!

If you have more tips or tricks for making non-dairy milk at home, recipes to share, or questions about how it works, ask me below! And don’t forget to download the free quick-use guide. Bookmark it. Print it. Stick it to your fridge. Change your middle name to “Martha Stewart.” 😛

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