homemade vegan milk substitutes.

I messed up while grocery shopping again.

I am a big coffee drinker, my mornings just don’t feel right without it. Therefor, I want my coffee to be delicious…duh. I had picked up a toasted coconut and almond milk blend to try and I just….. just… don’t like it, i’m sorry!

In the interest of saving money on a new carton of milk, I decided it would be both cost and time effective to just make my own! Not to mention homemade milks are healthier too. This lead me to trying all of the different “milks” I could make out of things that were already in my pantry.





I must say, I liked ALL of these more than the toasted coconut one– I think something about it being toasted gave it a terrible smell that I just couldn’t get past.

They all have very similar methods and can all be sweetened to your liking! I recommend using dates and vanilla extract for flavoring, but if you don’t have dates you could add a splash of maple syrup or agave instead. I prefer the milks to be extra creamy, but if you would like them more watered down feel free to add more water in the blending process. I used my vitamix on the “Smoothie” setting and ran it twice to ensure smoothness. If your blender doesn’t have this setting just blend on high for 2-4 minutes. For the straining process check out my post¬†Easy Green Juice without a Juicer.¬†

SPOILER ALERT! The cashew is my favorite! SO let’s start there:

Cashew Milk

Cashew milk takes the cake for a few reasons! It practically needed no straining, I poured it into the nut milk bag expecting it to need lots of milkin’ like almond milk. Boy! Was I wrong. It went through with no effort on my part, it probably wasn’t even necessary to use the nut milk bag.

Also, it made my coffee super creamy with no gritty texture like other nut milks can have. And to top it off, no weird smell like the toasted coconut!

Rating: 10/10!

This one does take a little bit of prepping, the cashews need to be soaked for a few hours in the refrigerator, or preferably over night.

  1. Soak 1 1/2 C raw cashews in water overnight in the refrigerator.
  2. Drain and rinse soaked cashews and add to high-speed blender.
  3. Add 3 1/2 C filtered water, 2 dates, pinch of salt, 1 tsp of vanilla extract and blend until smooth.
  4. Pour through a nut milk bag and squeeze out all milk.
  5. Keep in the refrigerator for 5-6 days.
Soaked Cashews!
Hemp Milk

Hemp milk is an awesome option if you didn’t do any planning ahead or need it quick! It requires no soaking or straining. And let’s face it, what vegan doesn’t have hemp seeds in their pantry at any given time?

The only down side I found on this one was it does have a smell, which probably wouldn’t have bothered me if I wasn’t so recently turned off by that dang toasted coconut. It doesn’t smell bad by any means, but it is noticeable. All in all give this one a 8/10.

  1. 1/2 C hemp seeds, 1 C filtered water, 1 date, splash vanilla extract all into high-speed blender.
  2. Blend until smooth and frothy, Enjoy!
  3. Keep in refrigerator for 4-5 days.
Almond Milk

I’m typically not a fan of almond milk, I don’t care for the taste or grittiness. With that said, i like the homemade version better than store bought! Although it does take some planning with soaking the almonds as well as lots of straining.

Rating: 6/10

You can also use the remaining almond pulp in other recipes!

  1. Soak 1 1/2 C almonds in refrigerator overnight in water.
  2. Drain and rinse almonds and add to high-speed blender.
  3. Add 4 C filtered water, 2 dates, 1 tsp vanilla extract, pinch of salt and blend until smooth.
  4. Pour in batches into nut milk bag and squeeze out all milk, dumping (or saving) the almond pulp in between batches.
  5. Keep in refrigerator for 5-6 days.
Oat Milk

Oat milk is another of my favorites! I find that I have to use a lot of oats to get that creamy thick texture I like, but you can adjust it to your preference.

Rating: 8/10

Once again, you can use the remaining pulp in other recipes or in smoothies to add some extra fiber.

  1. Soak 1 1/2 C oats for at least 30 minutes or overnight if you prefer.
  2. Drain and rinse oats, add to high-speed blender.
  3. Add 3 C water, 1 date, splash of vanilla, and a pinch of salt to blender and blend until smooth.
  4. Pour in batches into nut milk bag and squeeze out milk, dumping (or saving) pulp in between batches.
  5. Keep in refrigerator for 4-5 days.

Let me know what your favorite is!

Just remember to always keep it made with love,



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