Category: Plant Milks

Vanilla Maple Almond Milk

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  • 4 cups water
  • 4 TB almond butter
  • Big pinch sea salt
  • 1 TB vanilla
  • 2 TB maple syrup

Add water and almond butter to a blender. Blend on high until very well combined and frothy. Pour through a fine mesh strainer. Use a fork to stir the liquid around inside the strainer, to make sure you get everything.

Rinse your blender with water. Add the strained almond milk back into the blender. Add sea salt, vanilla and maple and blend to combine.

Pour into jars and store for up to 5 days in the fridge.

Enjoy!

Chocolate Almond Milk

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  • 3 TB almond butter
  • 3 cups water
  • 1 tsp vanilla
  • A small pinch sea salt
  • 2 TB maple syrup
  • 1 TB cacao powder

Blend almond butter and water in a blender until very well combined. Pour almond milk through a strainer. Rinse the blender out with water and discard the pulp. Pour the almond milk into the blender and add the vanilla, salt, maple syrup and cacao. Blend until combined and enjoy!

Pecan Milk

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1/2 cup pecans

3 cups water

1 TB honey or maple syrup

Pinch of sea salt

Soak pecans in enough water to cover them overnight.

Drain the pecans and add to a blender with 3 cups of water. Blend for 2 minutes. Pour through a fine mesh strainer into a jar. Add sea salt and optional honey or maple syrup and shake to combine.

Store in the refrigerator for 5 days. Enjoy!

Plant-Based Milks

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I love using plant-based milks in my morning coffee. I also use them for cooking and baking.

My favorite plant-based milks:

My general room of thumb is 1 TB of nut or seed butter per 1 cup of water. I always add a pinch of sea salt to my plant-based milks. Most of the time I add a bit of vanilla, as well.

To make nut or seed milk:

  1. Add water and nut or seed butter (or pre-soaked nuts or seeds**) to a Vitamix (or another high powered blender of your choice). Blend on high until frothy.
  2. Pour the milk through a nut bag or fine mesh strainer into a clean bowl.
  3. If making milk unsweetened: pour into a mason jar and add the salt and optional vanilla. Screw on the top to the jar and shake to combine. If sweetening milk: pour the milk back into the blender after step 2. Add the sweetener, sea salt and vanilla and blend together. Pour into a clean mason jar.
  4. Store in the refrigerator for 5 days. Shake before use.

**You can also use raw nuts and seeds to make plant based milks (instead of nut and seed butter). To do this, I soak 1/4 cup of nuts or seeds in water and cover overnight. In the morning, I drain the water and use the soaked nuts or seeds (plus 3 cups of fresh water, a pinch of sea salt and usually a bit of vanilla) to make milk. Pumpkin seeds and hemp seeds do not need to be soaked ahead of time.

Blue Milk

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  1. Blend all ingredients together in a Vitamix (or another high powered blender of your choice).
  2. Store in the refrigerator for up to 5 days.

*please use organic ingredients, if possible.

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Cashew Milk

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I love cashew milk. I like to have variety in my plant-based milks: I rotate between almond milk, pumpkin seed milk, oat milk, coconut milk and cashew milk!

  • 3 cups of water
  • 3 TB cashew butter
  • pinch of sea salt
  • optional: vanilla
  • optional for sweetened milk: 1-2 TB honey or maple syrup

*please use organic ingredients, if possible

  1. Add water and cashew butter to a Vitamix (or another high powered blender of your choice). Blend on high until frothy.
  2. Pour the milk through a nut bag or fine mesh strainer into a clean bowl.
  3. If making your almond milk unsweetened: pour into a mason jar and add the salt and optional vanilla. Screw on the top to the jar and shake to combine. If sweetening milk: pour the cashew milk back into the blender after step 2. Add the sweetener, sea salt and vanilla and blend together. Pour into a clean mason jar.
  4. Store in the refrigerator for 5 days. Shake before use.

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Coconut Milk

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Coconut milk is wonderful with granola, in coffee and when used in baking and cooking.

  • 3 cups water
  • 2 TB coconut butter (or manna); I love CAP brand
  • 1/4 cup dried coconut
  • (optional for sweetened coconut milk, 1/2 tsp vanilla and 2 TB raw honey)
  • large pinch of sea salt
  1. Blend water, coconut butter and dried coconut in your Vitamix (or high power blender of your choice) on high until well combined.
  2. Strain the liquid through a fine mesh strainer or nut milk bag into a bowl.
  3. Rinse out the blender well.
  4. Pour the strained coconut milk back into the blender with the sea salt (and optional vanilla and honey, if using). Blend on high for 20 seconds.
  5. Store coconut milk in the fridge for up to 5 days.

*please use organic ingredients, if possible.

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Coconut milk requires basic culinary skills. Click to read about how I rate the difficulty of my recipes. 

Oat Milk

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Oat milk is the latest “in” non-dairy milk, so I whipped up a clean LooKitchen approved version to give it a try. I must say, I like it a lot and place in in my favorite top three non-dairy milks: pumpkin seed milk, almond milk and oat milk.

Oat milk also froths the best of all the non-dairy milks (that I know of).

Oat Milk:

  • 3 cups water
  • 1/4 cup oats
  • 1 tsp- 2 TB raw honey (or omit if you want it unsweetened)
  • a large pinch of pink salt
  • 1/8 tsp vanilla
  1. Blend water and oats in a Vitamix (or high powered blender of your choice) on high until frothy. Strain through a nut bag or a sieve.
  2. Rinse out the blender. Pour the milk back and blend on high with the remaining ingredients.
  3. Store in the refrigerator for 5 days.

*please use organic ingredients, if possible.

Making oat milk requires basic culinary skills. Click to read about how I rate the difficulty of my recipes. 

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Pumpkin Seed Milk

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This is my favorite plant-based milk!

  • 1/4 cup pumpkin seeds
  • 3 cups of water
  • pinch of sea salt
  • 1/8 tsp vanilla
  • optional sweetened version: add 1-2 TB of manuka honey or maple syrup
  1. Add water and pumpkin seeds to a Vitamix (or another high power blender of you choice). Blend until frothy.
  2. Pour the milk through a nut milk bag or fine mesh strainer into a clean bowl.
  3. If sweetening: pour the pumpkin seed milk back into the blender. Add the rest of the ingredients and blend until combined and frothy. If making unsweetened milk: pour the milk into a mason jar and add the sea salt and vanilla. Screw on the top to the jar and shake to combine.
  4. Store in the refrigerator for 5 days. Shake before use.

*please use organic ingredients, if possible. Be wary of processed honey. Make sure to buy raw honey. 

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This recipe requires basic culinary skills- click to read about how I rate the difficulty of my recipes.

Chocolate Almond Milk

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This chocolate almond milk is super yummy!

  • 3 cups of water
  • 3 TB almonds butter
  • 2 TB cacao powder
  • 3 TB maple syrup or honey
  • a pinch of sea salt
  • 1/8 tsp vanilla
  1. Add water and almond butter to a Vitamix (or another high powered blender of your choice). Blend on high until frothy.
  2. Pour the almond milk through a nut bag or fine mesh strainer into a clean bowl. .
  3. Pour the almond milk back into the blender. Add the rest of the ingredients and blend until combined and frothy, about 45 seconds.
  4. Pour into a clean pitcher or mason jars and store in the refrigerator for 5 days. Shake before use.

*please use organic ingredients, if possible.

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Chocolate Almond Milk= Basic Culinary Skill Level- click to read about how I rate the difficulty of my recipes