dairy free milk

For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together.

Creamy Vegan Hot Chocolate

vegan semisweet chocolate chips (about 2 ounces)

vegan unsweetened cocoa powder

creamy nut

kosher salt

unsweetened nut or grain milk,

sugar

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1 1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1 1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

. Rice milk is a delicious and nut-free substitute that&#039;s also slightly sweet.

Rice Milk

Cup Brown Rice,

Cups Water

Add ingredients in the order listed and blend until smooth.

Pour into an airtight bottle or jar with a lid. Store in the fridge until ready to use, no longer than seven days.

Cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn't need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste! Recipe yields about 5 cups cashew milk.

Cashew Milk

raw cashews

water, divided*

maple syrup or honey or agave nectar

vanilla extract

sea salt

cinnamon (optional)

Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.

Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can&#8217;t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

Thank you! I used 5 dates instead of the syrup and it’s gorgeous!

Love the recipe. I had several uses for my cashew milk in mind so I blended without sweetener so that I could sweeten and flavor as needed. Even with an overnight soak, I had pulp so I searched Google and found options from a few but based pulp recipe. 

After staining the cashews I mixed the pulp with ghee (great taste but other oils can be used), a little honey and maple syrup, pepitas, pecan pieces, cinnamon, nutmeg, ginger and a pinch of sea salt. I spread it on parchment paper covered baking sheet and baked on 200 degrees until crispy brown, mixing occasionally. It’s delicious and can be a grain free topping or a granola eaten with the cashew milk.

Thank you so much for this gorgeous recipe! Making homemade nut and oat milks have been a part of my routine these days. I love putting this homemade cashew milk in my morning lattes! I am having trouble getting the right consistency though, even with a high-speed quality blender...I still end up with pulp! Any suggestions? (My best friend uses the same recipe and doesn't have to strain it! I don't know what I am doing wrong! haha)

Never made cashew milk before. Loved this first try. High powered blender left no pulp. I used only nuts and water. May add other ingredients later. Can’t wait til it’s chilled to see how I like it then. Thanks!

What kind of blender do you have? Mine was undrinkable. I strained it through cheesecloth, and had to keep using more new cheesecloth because only some milk would get through. I drank what came through and my throat feels hoarse from drinking tiny bits of cashew and getting stuck in the back of my throat. Awful experience. Its store bought for me unless I can figure out a way to leave no pulp

I agree rachel- must be you have to have a fancy blender. Mine soak for days and are very soft (raw, unroasted) and always leave this thick pulp and I can’t even strain it out. I think I am going to give up on nutmilks. I have a Ninja blender by the way.

I haven't had any cow milk for around three years now and have tried so many alternatives at the store from many different brands - almond, oat, soy, etc. I settled on soy since I found it the creamiest and closest resemblance to milk (texture-wise). It still wasn't my favorite flavor. I tried this recipe with 1/2 cup less water and love it. The texture is perfect and I love the flavor too! I'm never going to get store-bought milk alternatives again. I used a nut milk bag to strain the milk though since my blender didn't fully incorporate the cashews. Thank you :)

Just a quick comment that you don’t always need to strain it. I use my homemade nut milks in oatmeal so it doesn’t matter whether it’s strained. If you don’t mind a little sediment, you don’t need to strain it either.

I made this for general use so I didn't sweeten it and the yield was more than I expected despite ending up with some pulp. I knew it would take forever to try and blend the pulp and strain it again so I added some sweetener to it and stored it in the fridge to use a whipped cream for pancakes! It ended up working very well and was incredibly creamy. I imagine adding a little salt and lemon juice would turn it into a great cream cheese for toast or a salad topping! Always love a byproduct :D

made some for my friend and I and we both love it! she even said it tasted better than store bought nut milk. i used a powerful food processor to blend the cashews and ended up with some pulp, but it's still a smooth consistency :)

Delicious! I am
In a strict diet that won’t allow me to buy store bought coffee creamer. I can’t wait to enjoy tomorrow’s coffee with this!

My absolute go-to! Sometimes I make plain and other times I add vanilla and honey. Obsessed with the texture in my iced coffee!

This is fantastic!  Made it tonight and it was delicious. Blending with a Vitamix made it warm, so I will have warm milk before bedtime! Can’t wait to have some chilled. Thank you for sharing!

I made this to use for chia seed pudding and it is delicious. Really creamy and so easy to make!

Yes, you CAN make ice cream with cashew milk .... well... cashew CREAM plus coconut milk.  The ratio used is 125% water to the weight of soaked cashews.   So if you have 100g of cashews that were soaked overnight, add 125g of water and blend.

The cashew milk tastes great but I only end up with about 1 cup worth of milk following the directions.  Am I doing something wrong?  I’m straining it through a t-shirt so I don’t have any issues with pulp.

Thank you for this recipe! I made it in my Vitamix and it came out ultra creamy with absolutely no pulp whatsoever. I wanted to give the following tip to anyone having trouble getting the right consistency: 

- I soaked my cashews for about 12 hours in the fridge overnight. They were pulverized in less than 20 seconds at medium speed, but I continued increasing the speed nonetheless and blended for a total of about 40 seconds to make sure I got everything.

Hope this helps! And thanks again!

I can always rely on recipes from Cookie and Kate. They never disappoint. I tell everyone.

LOVE this recipe! I am a coffee lover, but can't drink cows milk, so am always searching for a new milk alternative to try. I cut the water ratio in half to make it creamier, and heated and frothed it up for my morning coffee. Absolutely delicious!

I made the chai cashew latte from your recipe book this morning and it was wonderful. So creamy, with delicious froth, and lovely balanced flavour.

A simple post on how to make pistachio milk. This DIY pistachio milk requires just two ingredients, to creamy, dairy-free milk that can be easily flavoured, and used in a variety of ways. 

Pistachio nut milk

dry pistachio nuts

filtered water

Soak your pistachio nuts for six hours, or overnight. Optionally, you can then peel the pistachios for brighter green pistachio milk - however, this isn't necessary. *

Add the soaked pistachio nuts into a high-speed processor/blender and blend on high. You want to blend the nuts down into small pieces, without blending too much to become pistachio butter.

When the nuts are ready, then add the water and blend again for about 1-2 minutes.

I use my NutraMilk processor (see post for more in info and a discount code) which allows me to drain the liquid directly into a bottle while keeping any nut meat leftovers in the jug. When using a regular blender/food processor, after blending the nuts with the water, pour the liquid into a bowl through layers of cheesecloth or a nut milk bag and squeeze out all the pistachio milk. You could also use a fine-mesh sieve and press out the leftover nut meat to drain any liquid.

This liquid can then be poured into a bottle and stored in the fridge for 3-5 days. Whenever you use some, give the bottle a good shake, and you're ready to go.

https://content.jwplatform.com/videos/bNzMuIOE.mp4

A simple recipe on how to make pistachio milk. This DIY pistachio milk requires just two ingredients to make a creamy, dairy-free milk that can be easily flavoured, and used in a variety of ways.

Simple DIY Homemade Pistachio Milk

A simple homemade flaxseed milk recipe, packed with nutritional value and health benefits.

Homemade flaxseed milk

golden flaxseed/linseed

Start by soaking the flaxseeds in fresh water overnight*. 

Sieve the soaked flaxseeds to remove the flaxseed gel**.

Rinse the flaxseeds well.

Add the flaxseed to a high-speed food processor/blender. Pour in the water and blend for a moment (ideally 10-20 seconds). If your blender is not very powerful, just keep on blending for a few minutes until the seeds have broken down.

Pour the milk through a sieve to collect all the pulp***

The flaxseed milk is ready. Store in a glass bottle in the fridge for 3-5 days. 

https://content.jwplatform.com/videos/0OfCwbOd.mp4

Flaxseed milk is a delicious dairy-free milk option that requires just two ingredients and comes packed with a whole list of health benefits.

Homemade Flaxseed Milk Recipe

Enjoy these delicious, light, and fluffy gluten-free vanilla cake donuts that are also vegan and dairy-free. Great for special occasions, birthdays, or a fun weekend treat.

Gluten-free Vanilla Cake Donuts (Vegan, Dairy-free)

gluten-free flour blend

tsp baking soda

tsp baking powder

tsp salt

tsp vanilla extract

apple cider vinegar

unsweetened dairy-free milk

vegetable oil

tbsp unsweetened dairy-free milk

Preheat the oven to 375 degrees F. In...

Preheat the oven to 375 degrees F. In a large bowl, add gluten-free flour blend, sugar, baking powder, baking soda, and salt. Whisk together.

Next, add the vanilla extract, apple cider vinegar,...

Next, add the vanilla extract, apple cider vinegar, dairy-free milk, and vegetable oil. Whisk together until smooth. 

Prepare a 6-cavity donut pan by spraying it...

Prepare a 6-cavity donut pan by spraying it with cooking spray. 

Spoon the donut mixture into the donut pan,...

Spoon the donut mixture into the donut pan, being careful not to overfill them. The mixture should only reach the top of the pan. If you have extra batter, you can fill up a few silicone baking cups for a couple mini cakes to bake alongside the donuts.

Place the donut pan in the oven and...

Place the donut pan in the oven and bake for 10 to 13 minutes. You'll know they're done when a toothpick comes out clean when inserted into the center. 

After the donuts have cooled about a minute,...

After the donuts have cooled about a minute, transfer them to cool completely on a wire rack. This may take about an hour.

To prepare your frosting, add powdered sugar, dairy-free...

To prepare your frosting, add powdered sugar, dairy-free milk, and vanilla to a bowl and whisk together. If the frosting is too thick, add one more tablespoon of dairy-free milk until it's the consistency you like.

After the donuts have cooled, dip them in...

After the donuts have cooled, dip them in the frosting and transfer to a wire rack. I like to put a towel or piece of parchment paper under the rack to make for easier cleanup later.

Enjoy your donuts plain or decorate them with...

Enjoy your donuts plain or decorate them with sprinkles, shredded or flaked coconut, or colored sugar.

https://mediavine-res.cloudinary.com/video/upload/gruu3z2cp0tzsbecgzxk.mp4

Enjoy these delicious, light, and fluffy gluten-free vanilla cake donuts that are also vegan and dairy-free. Great for special occasions, birthdays, or a fun weekend treat for people with food intolerances or food allergies.

The quickest and creamiest dairy-free nut milk you can make from scratch. We show you how to save time on soaking, blending, and straining to enjoy your homemade cashew milk as quickly as possible, even in 10 minutes!

Quickest Homemade Cashew Milk (3 ways!)

Cashew nuts (see notes to choose amount)

water

Tbsp Maple syrup (optional)

¼ tsp Vanilla extract (optional)

Salt (optional)

Tbsp Cashew butter

I have written lots of tips and hacks above the recipe card on how to save time on soaking, blending, and straining. I explained in detail how to make cashew milk in under 10 minutes in 3 different ways (1 - Vitamix, 2 - regular blender, and 3 - slow juicer). Read the whole post for more information. Quick info in the Notes below.

Soak cashew nuts in hot water for 5 minutes then drain and discard the soaking water. 

Add the soaked cashew nuts to a blender with 2 cups of fresh water and blend them for 2 minutes.

Add optional ingredients here (maple syrup, vanilla extract, and a pinch of salt). Blend until smooth. No need for straining, the cashew milk is ready for you to drink, cook or bake with it.

How to make classic cashew milk in Vitamix

Add the soaked cashew nuts to a blender with 1 cup of water and blend as smooth as your blender can.

Add the remaining 3 cups of water to the blender and blend again for 2 minutes until smooth, creamy, and frothy. 

How to make classic cashew milk with a regular blender

Take a large bowl and place the empty and open nut milk bag. Now, pour the milk from the blender right into the bag. Close the nut milk bag and raise it slightly so the bottom is above the liquid.

Now, starting at the top squeeze your hand as close as you can and slide it down to the bottom. You need to do it only a handful of times and it is ready. 

You can transfer your milk to any container you prefer and store it in the fridge.

How to strain cashew milk

Add cashew butter and fresh water to your blender and blend for 2 minutes until smooth and creamy. Done! No straining and no waiting even if you don&#39;t have a high-power blender.

You can make cashew butter with a food processor similar to how I make homemade peanut butter. Scrape and mix until you have a smooth buttery texture. Don&#39;t stop until you reach it. Any food processor can do it, the time depends on how powerful your food processor is.

How to make cashew milk in 2 minutes!

Close the anti-drip plug on the slow juicer!!! It is the most important step. It will not work if you leave it open. Turn it on and add ½ cup of soaked cashews and ½ cup of water. Wait for a minute until the juicer is trying to squeeze as much as possible out of your cashews.

Add another ½ cup of soaked cashews and another ½ cup of water. Wait again.

Now stop the machine and open the anti-drip plug. Let the cashew milk flow to the juice cup.

Scrape up the cashew pulp collected by the pulp cup. Close the plug again and add the pulp back to the juicer with another ½ cup of water. Turn it on and wait for the milk to be collected in the container.

Now stop the machine again and open the anti-drip plug. Let the cashew milk flow to the juice cup. And the end you will have to end up with creamy, smooth nut milk and a bit of pulp. You probably don’t even need to strain it if you have a quality juicer as the pulp is separated from milk effectively.

Making cashew milk with a slow juicer

https://content.jwplatform.com/videos/tz282rxj.mp4

The quickest and creamiest dairy-free nut milk you can make from scratch. We show you how to save time on soaking, blending, and straining to enjoy your homemade cashew milk as quickly as possible, even in 10 minutes! Here is everything you need to know about how to make cashew milk at home even if you don’t have a Vitamix.

How to Make Cashew Milk (3 ways!)

Delicious plant based milk made from quinoa seeds!

Homemade Quinoa Milk

quinoa (washed)

cinnamon

dates

vanilla (essence

Pour the quinoa into a saucepan with the 2 cups of water.

Cook quinoa under low-medium heat until it begins to look translucent and swells in size (should take about 15 minutes).

Allow the quinoa to cool down completely and set aside.

Transfer the cooked quinoa into a blender with water, cinnamon, dates and vanilla.

Blend into a smooth consistency.

Pour the liquid into a jug or desired container.

Serve accordingly.

At just pennies to make, this low-cost homemade rice milk recipe requires only two ingredients to make. Plus is allergen-free, lactose-free, and dairy-free - great for almost all diets!

Homemade Rice Milk (2 Ingredient)

rice (cooked)

Note* For this recipe I'll assume you already have cooked rice. If not, simply cook it according to the package instructions.

Use one cup of cooked rice and add it to a high-speed food processor/blender. Add the cups of water and blend.

Begin by blending for around 20 seconds, stop and check the consistency. Blend for longer if required. I prefer my rice milk to be light so blend it for a minimal time. This means there's a lot of leftover rice pulp and it's fairly thin. However, for a creamy version then you can blend your rice milk for between 1-2 minutes. *

I use my NutraMilk processor, which allows me to drain the liquid directly into a bottle while keeping any rice leftovers in the jug. When using a regular blender/food processor, after blending the rice with water, strain the milk into a bowl through a nut milk bag and squeeze gently to get all the milk out.

Store in a glass bottle in the fridge for 4-5 days. It can also be frozen for longer-term storage.

You'll know when the rice is past its best when it begins to smell 'sour'. **

https://content.jwplatform.com/videos/Owr2rI4q.mp4

This is a recipe for low-cost homemade rice milk recipe which requires only two ingredients to make. Plus it is allergen-free, lactose-free, and dairy-free - great for almost all diets!

Learn How To Make Sugar Free Condensed Milk Recipe that is Rich and Creamy and with only a few Ingredients done in no time. This Homemade Keto Sweetened Condensed Milk is entirely Gluten-Free, Low-Carb, THM Friendly, perfect for Diabetics, and a great addition to all of your Keto Desserts. 

How To Make Sugar Free Condensed Milk

Cup Butter

Cup Heavy Cream

Cup Sweetener

Xanthan Gum - optional

Vanilla Extract

Sugar-Free Condensed Milk Ingredients needed

Melt Butter

Start melting the butter in your saucepan over medium heat. To prevent the butter from burning, cooking on medium heat is best while watching butter at all times. 

Sugar &amp; Heavy Cream

Switch the heat entirely and immediately add your sugar sweetener and mix. Add your heavy cream.

Whisk

Whisk all together. Make sure all sugar melts and incorporates into heavy cream and butter.

Xanthan

Pinch by pinch, add your Xanthan Gum, and whisk in between thoroughly, making sure Xanthan gum is fully incorporated.

Cook

Switch the heat on and start cooking. Let it cook for approximately 5 minutes until you have a smooth consistency. Once you are happy with the consistency - it will thicken as it cools - switch the heat off.

Add a few drops of Vanilla Extract, whisk again, and pour into a Mason Jar or any bottle with the lid.

https://content.jwplatform.com/videos/BWqhRzFr.mp4

Learn How To Make Sugar Free Condensed Milk Recipe that is Rich and Creamy and with only a few Ingredients done in no time. This Homemade Keto Sweetened Condensed Milk is entirely Gluten-Free, Low-Carb, THM Friendly, perfect for Diabetics, and a great addition to all of your Keto Desserts.

Top 10 dairy free milk recipes from across the web

The most viewed dairy free milk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Vegan Hot Chocolate

Rice Milk

Cashew Milk

Pistachio nut milk

Homemade flaxseed milk

Gluten-free Vanilla Cake Donuts (Ve...

Quickest Homemade Cashew Milk (3 wa...

Homemade Quinoa Milk

Homemade Rice Milk (2 Ingredient)

How To Make Sugar Free Condensed Mi...

Top 10 dairy free milk recipes from across the web

The most viewed dairy free milk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegan Hot Chocolate

Rice Milk

Cashew Milk

Pistachio nut milk

Homemade flaxseed milk

Gluten-free Vanilla Cake Donuts (Ve...

Quickest Homemade Cashew Milk (3 wa...

Homemade Quinoa Milk

Homemade Rice Milk (2 Ingredient)

How To Make Sugar Free Condensed Mi...

The most viewed dairy free milk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine