How to make homemade alternative milks
Oat and nut milks are a delicious alternative to cow’s milk, making them ideal for anyone following a vegan or dairy-free diet. Smooth, creamy and without an overpowering taste, they can be added to coffee, breakfast cereals and porridge, used to make smoothies or in baking.
They are also incredibly quick, simple and inexpensive to make. As these recipes for almond and oat milk show, you don’t need any specialist equipment- just a couple of basic ingredients and your food processor and blender attachment.
Making almond milk
Use your food processor and the blender attachment to make your own almond milk with this simple recipe. This makes 2 servings and takes just 20 minutes to make.
Here’s what you’ll need:
Ingredients
200g blanched almonds
800g cold water
Tools
Food processor
Blender attachment
Large bowl
Sieve
Muslin cloth
You can also make the recipe using your stand mixer and the food processor attachment.
Here’s what you’ll need:
Ingredients
200g blanched almonds
800g cold water
Tools
Food processor
Blender attachment
Large bowl
Sieve
Muslin cloth
You can also make the recipe using your stand mixer and the food processor attachment.
Blending the almonds
Line a sieve with a muslin cloth and place over a large bowl.
Add the almonds and water to your ThermoResist glass blender attachment and attach it to your machine. Secure the lid and blend until smooth.
Add the almonds and water to your ThermoResist glass blender attachment and attach it to your machine. Secure the lid and blend until smooth.
Straining the milk
Pour the mixture through the muslin-lined sieve into the bowl. Allow the mixture to drip through. Once most of the liquid has gone through into the bowl, gather the sides of the cloth together and squeeze with your hands to extract any remaining liquid.
Pour into an airtight container and chill in the fridge before serving.
Pour into an airtight container and chill in the fridge before serving.
Homemade oat milk
You can use the same method and tools to make your own deliciously creamy oat milk.
Here’s what you’ll need:
Ingredients
125g oats
800ml water
Soak the oats in 400ml of water, ideally overnight. Then add another 400ml of water to the mixture before pouring into your blender attachment. Blend until smooth, before straining the mixture as above.
Here’s what you’ll need:
Ingredients
125g oats
800ml water
Soak the oats in 400ml of water, ideally overnight. Then add another 400ml of water to the mixture before pouring into your blender attachment. Blend until smooth, before straining the mixture as above.
Top tips
- These homemade milks are best enjoyed when served chilled. Store in a sealed container in the fridge for up to 2 days.
- Unlike shop-bought varieties, homemade milks don’t include emulsifiers. This means they can separate in the fridge- just stir before using.
- Our almond milk recipe uses unblanched almonds, which don’t require soaking first. However, soaking unblanched almonds in water overnight is recommended, as it will produce a creamier milk.
- If you have a sweet tooth, try adding pitted medjool dates before blending your milk, or stirring in some vanilla extract or maple syrup. Berries, cocoa powder, banana or cinnamon can also be used to add flavour.
- Don’t waste the pulp leftover after straining your almond or oat milk. It can be frozen and used when baking muffins or cakes, or added to smoothies or porridge.
- Unlike shop-bought varieties, homemade milks don’t include emulsifiers. This means they can separate in the fridge- just stir before using.
- Our almond milk recipe uses unblanched almonds, which don’t require soaking first. However, soaking unblanched almonds in water overnight is recommended, as it will produce a creamier milk.
- If you have a sweet tooth, try adding pitted medjool dates before blending your milk, or stirring in some vanilla extract or maple syrup. Berries, cocoa powder, banana or cinnamon can also be used to add flavour.
- Don’t waste the pulp leftover after straining your almond or oat milk. It can be frozen and used when baking muffins or cakes, or added to smoothies or porridge.