Homemade plant-based milks are uber-fresh and delicious! They're also ultra-customizable. I recommend you keep a mixture of homemade and purchased milks in your fridge and pantry (store-bought milks have a longer shelf-life, versus 3-4 days for homemade).

In essence, dairy-free milks contain just two ingredients: the solid ingredient (such as almonds or coconut) and water. In a nutshell (pun intended!), you soak the ingredient overnight (coconut and some seeds do not need to be soaked). After draining and rinsing, you cook the ingredient, if a legume or grain. Then, you puree the solid ingredient with fresh water. For a refined texture, you strain (if you leave the milk unstrained, it will contain more fiber). Finally, you can flavor and fortify the milk.

To make your own plant-based milks, gather the below materials:

Nut Milk Bag: You'll need these amusingly-named bags for straining plant-based milks. You'll pour in the unstrained liquid and squeeze repeatedly over a large bowl to extract the milk.

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SoyaJoy G4 Soy Milk Maker & Soup Maker with all Stainless Steel Inside: This machine makes quick and easy work of preparing soy milk, plus other types of plant-based milks. Just soak the soybeans overnight, rinse and drain, and add to the machine. You'll have homemade soy milk in about a half hour!


Non-GMO Soybeans: Make soy milk with these beans: they're non-GMO and organic.



Glass Pitcher: Pour your homemade milks into a pitcher such as this one. If you plan to make more than one at a time, you'll need two or three.



The New Milks Book: My book tells you how to prepare all sorts of plant-based milks, plus provides recipes for cooking and baking with them.



Breville The Boss High-Speed Blender: High-speed blenders do the best job of preparing vegan milks. They work quickly and deliver smoother and better-blended milks.