homemade plant-based milks

Once you’ve made your own homemade, plant-based milk, which is creamy and frothy without all the fillers, it’s nearly impossible to go back to the store-bought varieties. Here we’ve included all our personal favorites, which we like to rotate on a regular basis to provide for optimal nutrient diversity.

BEVERAGES & ELIXIRS

CASHEW MILK

Yield 4 cups
Prep Time 3 minutes, plus overnight soak
Cook Time None
CLEANSE

1 cup raw cashews, soaked overnight and drained

4 cups filtered water

Pinch of Himalayan pink salt

In a high-speed blender, combine the soaked cashews, filtered water, salt, and any optional flavor additions. Blend until smooth and creamy. Store in the refrigerator for up to 5 days.

BEVERAGES & ELIXIRS

ALMOND MILK

Yield 4 cups
Prep Time 5 minutes, plus overnight soak
Cook Time None
CLEANSE

1 cup raw almonds, soaked overnight and drained

4 cups filtered water

Pinch of Himalayan pink salt

1   In a high-speed blender, blend the almonds and filtered water on high for 2 minutes. Strain through a nut milk bag, and discard the leftover pulp.

2   Rinse the blender cup, and pour in the strained nut milk. Add the salt and any optional flavor additions. Blend until smooth. Store in the refrigerator for up to 5 days.

BEVERAGES & ELIXIRS

BRAZIL NUT MILK

Yield 4 cups
Prep Time 5 minutes, plus overnight soak
Cook Time None
CLEANSE

1 cup raw Brazil nuts, soaked overnight and drained

4 cups filtered water

Pinch of Himalayan pink salt

1   In a high-speed blender, blend the soaked nuts and filtered water on high for 2 minutes. Strain through a nut milk bag, and discard the leftover pulp.

2   Rinse the blender cup, and pour in the strained nut milk. Add the salt and any optional flavor additions. Blend until smooth. Store in the refrigerator for up to 5 days.

BEVERAGES & ELIXIRS

OAT MILK

Yield 5 cups
Prep Time 5 minutes, plus 15-minute soak
Cook Time None
80:20

4 cups filtered water

Pinch of Himalayan pink salt

3 ice cubes

1 cup gluten-free oats, soaked for 15 minutes, drained, and rinsed

1   In a high-speed blender, combine the filtered water, salt, and any optional flavor additions. Blend until creamy. Add the ice cubes and oats, and blend again for 15 seconds, being careful not to warm the liquid or overblend.

2   Place a mesh sieve over a wide-mouth glass jar. Strain the oat milk through the sieve, and discard any leftover oat pulp. Store in the refrigerator for up to 5 days.

BEVERAGES & ELIXIRS

HEMP MILK

Yield 3 cups
Prep Time 3 minutes
Cook Time None
CLEANSE

3 cups filtered water

1 cup hemp seeds

Pinch of Himalayan pink salt

In a high-speed blender, combine the filtered water, hemp seeds, salt, and any optional flavor additions. Blend until smooth and creamy. Store in the refrigerator for up to 5 days.

BEVERAGES & ELIXIRS

COCONUT MILK

Yield 4 cups
Prep Time 3 minutes
Cook Time None
CLEANSE

4 cups filtered water

2 cups shredded coconut

Pinch of Himalayan pink salt

1   In a high-speed blender, blend the filtered water and shredded coconut on high for 2 minutes. Strain coconut milk through a nut milk bag.

2   Rinse the blender cup, and pour in the strained coconut milk. Add the salt and any optional flavor additions, and blend to combine. Store in the refrigerator for up to 5 days.

variation

For sweeter flavor, add 1–2 Medjool dates and 2 teaspoons pure vanilla extract.

For strawberry milk, add 2 cups fresh strawberries and blend to combine (80:20 only).

For cinnamon milk, add 1 teaspoon ground cinnamon.

For chocolate milk, add 1–2 tablespoons cacao powder (80:20 only).