Homemade Non-Dairy Milk: The Ultimate Guide for Making Dairy-Free Milk With or Without a Blender
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I’ve been dairy-free for almost a decade, and while I still buy plant-based milk often, I find knowing how to make my own a useful skill in the kitchen! Let’s learn how to make homemade non-dairy (vegan) milk, even if you don’t have a blender!
Making Non-Dairy Milk Without a Blender
The easiest way to make vegan milk without a blender is to use a non-dairy milk powder, which can be bought or made at home.
You can make your own by grinding nuts or seeds in a spice/coffee grinder and then whisking the powder in water with any other additives of your choice. While spice grinders are much more economical than blenders, I’m sure that most people without a blender are also without a spice grinder.
If that’s the case, JOI—which stands for Just One Ingredient (not sponsored)—offers a variety of plant milk powders and pastes. With just a little water, you can have vegan milk in under 30 seconds! Most of their products recommend adding one cup of water to every tablespoon of non-dairy milk powder.
Instructions
Add one tablespoon of plant-based milk powder to one cup of distilled water.
Use a whisk to mix thoroughly. If you don’t have a whisk, use a fork with a similar whisk-like motion of the hand and wrist. If a whisk or fork is not readily available (like when camping or something similar), add the vegan milk concentrate and water to a jar with a lid (a mason jar works well) and shake the contents until the concentrate is evenly incorporated. However, a whisk will offer a much smoother consistency.
The Benefits of Using Non-Dairy Milk Powders
Plant-based milk concentrates or powders are the perfect shelf-stable product for pantries and long-term food stores because electricity is not required for storage or preparation.
How to Store Non-Dairy Milk Powders
Store plant-based milk powder in an airtight container in a cool, dry place.
You can extend the shelf life by storing the powder in the freezer or in a properly sealed Mylar bag with an oxygen absorber. Extra-thick Mylar bags create sunlight- and moisture-free environments for optimal food storage. Individually wrapped oxygen absorbers are much easier to work with and ensure you get the most out of each packet since you won’t expose all the absorbers to oxygen simultaneously.
Most sources suggest that vegan milk powder stored in an oxygen-free container lasts up to two years. Some sources suggest even up to 20 years!
Always check the manufacturer’s expiration dates before consumption. According to JOI’s website, some of their vegan milk bases can last up to 18 months in their original containers:
The oat milk powder base lasts up to nine months after its production date.
The conventional and organic cashew nut milk bases last up to 12 months after production.
The conventional and organic almond plant-based milk bases last up to 18 months after production.
Making Plant-Based Milk with a Blender
Tools
1 container for storing and soaking your nut, seed, bean, or legume of choice OR a saucepan for boiling
1 blender (high-speed blenders work best, but any blender will do)
1 jug or container to store the finished milk
Supplies
1 nut milk bag OR 1 strainer lined with a piece of cheesecloth
Ingredients
1 cup of nuts, seeds, beans, or legumes of your choice
4 cups distilled water plus more for soaking or boiling
2 tablespoons of sweetener (i.e., coconut sugar, maple syrup)
1 pinch of high-quality sea salt
Instructions
Cover the nuts, seeds, beans, or legumes with distilled water in your soaking container of choice by at least two inches. Let them soak for at least eight hours, preferably overnight. If you prefer to avoid this down time, bring the same amount of water to a boil in a saucepan, immediately turn off the heat, and allow the nuts (or seeds, beans, or legumes) to soak in the hot water for approximately 30 minutes and then cool completely before moving to the next step.
Drain off the soaking water, leaving the soaked nuts behind.
Add the four cups of fresh water, the previously soaked nuts, sweetener, and salt to a high-speed blender. If you prefer an unsweetened version, omit the sugar.
Blend on high for approximately 90 seconds. The mixture will be creamy, evenly incorporated, and frothy.
Pour the mixture through a nut milk bag (or a strainer lined with cheesecloth) and into a jug or container of your choice. You may need to squeeze the nut bag or cheesecloth to release any remaining plant-based milk from the bag.
What is the Best Plant-Based Milk Maker?
The Almond Cow machine is a plant-based milk-making device that replaces a blender and a nut milk bag by blending and filtering non-dairy milks simultaneously (not sponsored, I just genuinely love this machine!)
While not a requirement, the Almond Cow recommends that any nuts, beans, or seeds be soaked overnight before blending.
In my opinion, this machine is superior to others because it is:
More sanitary. Without a nut milk bag, you won’t have to use your hands to squeeze the plant milk from the pulp. This means that the bacteria from your hands, even if you washed them beforehand, will not transfer to your milk, thereby extending its shelf life.
Fast. Aside from the pre-soaking time (only recommended, not mandatory), the Almond Cow creates plant milk in literal seconds.
Versatile. You can make any plant-based milk imaginable as well as signature lemonades, health tonics, frescas, fruit spritzers, and coffee drinks. You can even make bases for soups and stews (i.e., almond milk for non-dairy white chicken chili, cashew cream for broccoli “cheddar” soup with non-dairy cheese, pea milk for split pea soup, etc.). Almond Cow’s website also offers an extensive collection of recipes to peruse if you need ideas.
What Ingredients Should I Use to Make Plant-Based Milk?
Beans and Legumes
Soybeans
Peas
Grains
Oats
Rice
Fruit
Shredded coconut
Nuts
Almonds
Cashews
Macadamia nuts
Peanuts
Pecans
Pistachios
Walnuts
Seeds
Pumpkin seeds
Hemp seeds
Sunflower seeds
Sweeteners
Agave syrup
Cane sugar
Coconut palm sugar
Dates
Pure maple syrup
How Long Will Plant-Based Milk Last in the Refrigerator?
It is generally recommended to store food in the fridge at temperatures between 35-38°F. At these temperatures, plant-based milk will last about 3-5 days before fermenting.
How to Naturally Preserve Homemade Plant-Based Milk
You can preserve homemade non-dairy milk by abiding by the following:
Use distilled water because it is free of pesticides and naturally occurring bacteria.
Sterilize all kitchen tools and equipment before use.
Add a pinch of salt because it is a natural preservative.
Refrigerate the vegan milk at or below 40°F (approximately 4°C).
Freeze excess plant-based milk in freezer trays and store it for up to three months. Frozen homemade non-dairy milk should be thawed slowly (at room temperature) to prevent separation and used fairly quickly once thawed.
Homemade plant-based milk is a fun and cost-effective way to add nuance and flavor to your sweet and savory dishes. Since you can also customize the flavor to your heart’s content, there is no limit to what you can create in the kitchen! Have fun!