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plant based milk
3min read

Plant Based Milk

by Valentina Concordia

3min read

Wondering how to make plant based milk at home? Consider this your personal guide. Once you have a handful of nuts or seeds at home, you’re halfway there. 

This might sound quite self explanatory, but the strength of flavour of the plant based milk you make depends mostly on the nut or seed you choose to use. Pecans, hazelnuts, walnuts and peanuts each bring different levels of sweetness, nuttiness and bitterness whereas almonds, cashews, macadamia nuts and sunflower seeds have a more neutral and subtle flavour. If it’s milk for coffee you’re after, I’d suggest either almond or cashew milk which both have a satisfying texture, yet neutral flavour. If you’re after something to use in place of dairy milk in a hot chocolate, my tip would be to either complement the sweetness of it by leaning into the flavours of hazelnuts or peanuts, or to choose something neutral and full bodied like cashews or macadamia nuts.

The key with all of these, however, is to ensure you soak them for at least 4-5 hours (and preferably overnight) which results in a creamy and silky texture. Make sure to shake your milk before using it, as this recipe doesn’t include any oil as a stabiliser, which depending on the type of milk being used can cause the milks to separate slightly when stored for a long period of time.

Prep Time

10 mins (+ soaking)

Cook Time

0 mins




70g nuts or seeds
700ml cold water
¼ tsp vanilla extract
Pinch of salt



Add the nuts or seeds to a bowl, and cover them with cold water. Soak them for at least 4-5 hours, and preferably overnight.


Drain the nuts or seeds and add them to a blender along with 700ml cold water, vanilla extract and a pinch of salt. Blend on high speed for 3-4 minutes.


Line a large bowl with a cloth or piece of fabric. Strain the milk through the cloth, then use your hands to squeeze the cloth, separating the pulp from liquid.


Transfer the milk into a bottle or large jar, and store it in the fridge for 2-3 days. Shake it well before using it!


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

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