Looking for a delicious, dairy-free alternative to store-bought milk? This simple DIY plant-based milk recipe yields approximately 1 litre (about 4 glasses) of rich, creamy vegan mylk. Whether you’re cutting out dairy, moving towards a more plant-based lifestyle, or simply want a nourishing, homemade milk alternative, this recipe is an excellent place to start.
1 cup soaked nuts (e.g. raw almonds, cashews, Brazil nuts, or hazelnuts)
3 to 4 glasses filtered water (adjust to your taste for creaminess)
1/2 cup pitted dates or ¼ cup low-glycaemic sweetener (such as coconut sugar or yacon syrup)
A pinch of Himalayan sea salt
Optional: Vanilla Powder (adds a lovely fragrant note)
Optional: A piece of fresh ginger – especially warming for those with “cold” body types
Optional: Use some hempseeds to replace part of the nuts
Optional: 1–2 ripe bananas to turn it into a naturally sweet, high-carb smoothie
Soaking nuts before blending them helps remove enzyme inhibitors and supports easier digestion. Cashews are one of the few nuts that can be used without soaking, or with a short soak of just 20 minutes. If time allows, soaking them for 2 to 4 hours enhances creaminess.
Most other nuts, such as almonds and Brazil nuts, benefit from 8 to 12 hours of soaking for best texture and digestibility. Even unsoaked nuts, however, are still gentler on the body than pasteurised dairy milk. If you’re using hempseeds, you’ll be glad to know they don’t require soaking at all, making them perfect for quick, last-minute batches.
Blend all the ingredients in a high-speed blender (such as Blendtec). Begin at a slow speed, then gradually increase and blend until smooth. If you want an ultra-smooth texture, strain the liquid through a nut milk bag placed over a wide bowl. Gently squeeze out the liquid until only the pulp remains.
Prefer a heartier milk? You can skip the straining step and enjoy a fibre-rich mylk, especially easy with softer ingredients like hempseeds, which blend to a creamy texture effortlessly.
A high-speed blender allows nuts and seeds to blend down to a silky texture without overheating, which can happen with standard blenders. If you don’t yet have one, you can still enjoy homemade nut milk by pre-grinding the nuts using a coffee grinder, then adding the powder into your regular blender with the rest of the ingredients.
Freshly made plant-based milk offers a wealth of nutritional benefits. It’s rich in healthy fats, absorbable plant-based protein, and packed with vitamins and minerals like calcium, magnesium, and B vitamins, especially when made with organic ingredients. Unlike conventional dairy, it’s free from hormones, antibiotics, and added sugars commonly found in commercial milk products.
Hempseeds are particularly nutrient-dense and require no soaking, making them ideal for spontaneous mylk-making. Almonds, often used for nut mylk, have an alkalising effect and pair beautifully with vanilla, dates, or spices like cinnamon. Cashews lend a naturally sweet creaminess and are gentle on the digestive system.
Making your own creamy nut milk means you’re not only avoiding hidden additives but also gaining access to fresh, living nutrition.
This vegan milk is incredibly versatile and can be used in countless ways throughout your day. Pour it over granola or chia puddings, use it as a base for raw desserts, or blend it with berries and bananas for a fruity smoothie. It’s a nourishing addition to herbal coffees like dandelion root or can be transformed into a luscious raw chocolate mylk with cacao and a touch of vanilla.
Once you get the hang of making homemade nut milk, you’ll likely find endless ways to personalise it with your favourite ingredients, whether you’re after a comforting warm drink or a refreshing post-workout shake.
Don’t throw it away! The leftover pulp from your nut milk can be saved in the fridge or freezer and used in various raw or baked treats. Mix it into energy balls, use it as a base for raw vegan cakes, or stir it into oats or smoothie bowls for added fibre and nutrition.
Fresh dairy-free mylk typically lasts 2 to 4 days in the refrigerator. You can also freeze it in glass jars or ice cube trays if you want to keep it for longer. Just be sure to shake or stir before using, as natural separation may occur.
Once you experience the taste, texture, and freshness of DIY vegan milk, you may never want to go back to store-bought options. Many of our clients have found that the process of making their own natural milk alternative is deeply satisfying—and far more delicious and customisable than commercial brands.
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