2 Ingredient Plant-Based Milk (From the Bulk Bins)

You know how I like to keep my recipe posts…short, sweet, and to the point. What’s the worst thing about recipe blogs? Say it with me: LONG. AF. POSTS. I don’t want to hear about your weekend plans, just take me to the food part. I’ll spare you my life details and get straight to the point.

Plant-based milk. It’s the best.

Ever since I read The China Study, I’ve tried to cut back on my cow dairy intake. Scientifically, it makes sense…the substance used to grow a baby calf into a full-grown cow is probably not a great thing for humans to be consuming on a regular basis. I’ve opted for goat and sheep cheeses over those made from cow’s milk, but goat & sheep milk just doesn’t appeal to me. In fact, I hate the taste of most dairy milk, and I just don’t drink milk plain. Ever.

This is my homemade oat milk, my favorite flavor of them all!

I mostly use milk in other recipes, like smoothies and baking. Up until recently, I bought my vegan milk from the grocery store, and always went for the cheapest one, which was about $2.99. However, when you look at the ingredients of most plant-based milk products, you’ll find all sorts of filler ingredients like guar gum, xanthan gum, and carrageenan, which can cause gut problems with long-term use.

I stand by the belief that homemade is always better than store-bought, and this is definitely true for this milk.

Why is this recipe on a blog about sustainability, though?

Because this recipe is bulk bin friendly! This blog is all about making your home more sustainable, from the materials that your home is made of to the things you do inside your home daily (like eating…). You eat and cook in your kitchen, and your kitchen is in your home, thus, recipe posts.

Alright, let’s do it.

This milk can be made in multiple different ways, you just have to experiment and find your personal favorite.

All you need is your base, some water, a blender, and a french press, and you’re well on your way.

Choosing Your Base

The base options for plant-based milk are kind of endless. Choose from oat, rice, cashew, almond, walnut, hemp, etc. The ratio of base-to-water for this recipe depends on your base. I’ll break those down after I explain how to make the milk!

Add Ons

I like my milk to be unsweetened and unflavored, but if you’d like to sweeten your milk, you can add raw honey, maple syrup, or dates to the mix. You could also experiment by adding cocoa powder or chai mix to the recipe.

How to Make It

  1. Measure out the amount of base recommended below into your blender.
  2. Measure out the amount of water recommended below into your blender.
  3. Blend together for 30 seconds – 2 minutes. Less time will make your milk a little thinner, but with less “pulp”. Use the “pulse” function for nut bases until they are broken down a little more, then feel free to blend.
  4. Pour into your french press.
  5. Press, hard.
  6. Pour into a glass jar and store in the refrigerator for up to 3 days.

Base Options


  • 1 cup organic whole oats
  • 3 cups water


  • 3/4 cups cooked rice
  • 3 cups water


  • 1 cup raw cashews, soaked overnight
  • 3 cups water


  • 1-1/2 cup raw almonds, soaked minimum overnight, or longer for creamier
  • 3 cups water


  • 1 cup unsweetened coconut shreds
  • 3 cups warm water


  • 1 cup walnut halves, soaked overnight
  • 3 cups water


  • 1 cup raw shelled hemp seeds
  • 3 cups water


What do you think?

Let me know if you try this recipe and what you think!

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