My favorite plant milk recipes

Hey guys! I am back blogging, the reason I have been a bit to much absent is because I am working in the future project and program for you to get. But here I am back again with a great topic and it is plant milk with extra bonus the recipes from the ones I find simple and tasty.


Well, I have tried at home the almond milk, oatmeal milk and the cashew nut. My favorite taste is the almond and rice milk which I personally haven’t made at home. I will start with the almond milk recipe that I found so beautiful visually described.


Simple homemade almond milk that’s creamy, delicious and entirely customizablePerfect for cereal, baking and drinking straight alongside baked goods.

Autor: Minimal Baker

Recipe type: Beverages

Cuisine: Vegan, Gluten Free

Serves: 4-5 cups


1 cup (112 g) raw almonds, soaked overnight in cool water (or 1-2 hours in very hot water)

5 cups (1200 ml) filtered water (less to thicken, more to thin)

2 dates, pitted, or other sweetener of choice (omit for unsweetened)

1 tsp vanilla extract or one vanilla bean, scraped (omit for plain)

pinch sea salt


Add your soaked almonds, water, dates, salt and vanilla to a high speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.

Strain using a nut milk bag. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, and carefully gather the corners and lift up. Then squeeze until all of the liquid is extracted.

Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking as it tends to separate.


Homemade vanilla cashew milk for your breakfast porridge or your afternoon’s latte.

Autor: Food Matters

Recipe type: Beverages

Cuisine: Vega, Gluten Free, Plant-based

Serves: 4-5 cups


2 cups purified water

1 cup cashews, soaked overnight

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla


Soak nuts overnight & rinse.

Blend or juice nuts with 2 cups of filtered water.

Add spices & mix well.


Autor: Cannapride

Recipe type: Beverages

Cuisine: Vegan, Gluten Free

Serves: 4-5 cups


1 cup hemp hearts (also called seeds or shelled hemp nuts)

3 to 4 cups filtered or spring water (3 cups for thicker milk, and up to 4 cups for thinner)

1 Tbsp of coconut oil (optional)

2 Tbsp of raw honey or a few drops of stevia

1/2 Tbsp of organic vanilla powder

A pinch of Himalayan pink salt (or other unprocessed sea salt)


In a high speed blender, add hemp and water.

Blend on high for about two minutes, until fully liquified.

Strain into a wide glass bowl through a milk bag. (You can find a milk bag online or at health food stores. You can also use woven veggie storage bags).

Discard the hemp fibers from the bag.

Rinse the blender and pour the milk back into the blender from the bowl.

Add coconut oil (if using), raw honey, vanilla powder and salt. Blend briefly.

Feature image by Whole Foods

What is your favorite plant milk? How many days your last?

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