How to make plant based milk at home - I made 10 different ones to see which ones are BEST!

[@christym.814]

Thank you, Anya. I love that you did this experiment for us. You are very creative and I appreciated the simplicity of your recipes.

[@cookingwithplants]

You are so welcome!

[@martynsnan]

Terrific video. I made some potato milk using a medium white potato, boiled and peeled, then blended with three cups of water. Add salt or sweetener, such as dates, to taste. It was good and didn't taste like potato. I will try sweet potato in the future. I also add a small amount of hot water to my almost empty Tahini and Peanut Butter jars, screw on the lid then shake them around for a while to make a small amount of milk. After refrigeration, the contents are poured into a small jug and the jars go for a final wash. Nothing is wasted. As always, many thanks Anja.

[@cookingwithplants]

Thanks. Glad it was helpful :-) Potato milk sounds great!

[@ApteraPioneer]

I cook Great Northern beans (similar to Cannelini, but smaller) in my Instantpot and then freeze them in 1/3 cup sized portions. One portion with a few cashews (or other nuts/seeds) makes into 1 liter of neutral tasting milk. I started out using soy beans, but because I eat so much tofu, I figured a bit of variety couldn't hurt. I actually prefer the taste of the Great Northern milk and I don't even strain mine. The best part, however, is that I always have a few portions available at a moments notice.

[@cookingwithplants]

Sounds great!

[@marystestkitchen]

I LOVE this format! Thanks for adding to the collective knowledge of plant-based staples

[@cookingwithplants]

Glad you enjoyed it!

[@camhowelse5797]

Wow! That’s a lot of testing! I love it!

[@cookingwithplants]

Thank you :-)

[@snowygirl3171]

I haven’t finished watching all of this video . I made the oat and sunflower seed milk, very happy with this one as iv had my first cup of coffee this morning and I’m very pleased , it didn’t separate like when I just made oat milk and not slimy. Thank you ..will save me a few dollars .

[@cookingwithplants]

Wonderful!

[@kurtbryan499]

You have a spotless kitchen.

[@mgom7646]

Lovely video! Now I don't have to experiment myself 😍😍

[@cookingwithplants]

Please do!

[@brianjessen9925]

Thank you for testing all these plant milk mixes!

[@cookingwithplants]

You are so welcome!

[@barbaramartinetti]

Outstanding video! Thanks,Anya! Maybe popsicles could be made out of the peanut butter, mixed nut, or banana milks?

[@cookingwithplants]

Great idea!!

[@mecanuck]

what fun! ty for this!

[@cookingwithplants]

Glad you like it

[@terriyule7330]

What a great experiment!, really enjoyed watching, thank you.

[@cookingwithplants]

Thanks. Glad it was helpful :-)

[@judychancey5781]

Loved this experiment episode!

[@cookingwithplants]

Thank you

[@kaybrown4010]

The date milk would be a good sweetener for homemade granola, being a lot less expensive than honey or maple syrup.

[@cookingwithplants]

Absoutely!

[@kiwifeijoa]

It was very interesting to hear your descriptions of all these plant milks freshly blended, then after sitting, very useful. You're so right, these are the ingredients we all have sitting in the cupboards.

[@cookingwithplants]

Glad it was helpful!

[@SandraEScottHealthCoach]

I enjoyed watching your plant mylk experiment. I'm inspired to try this myself😊

[@cookingwithplants]

Please do!

[@SueBroome]

Cool ideas from the many things you tried. I've had oats & hemp [I really liked it] before. I've also, taken my coffee one morning, tossed in the bullet with some oats & blended it to give it a creamy taste. It was good. I didn't strain it which definitely makes a difference. Great idea on the garbanzo beans using it as broth! I can see some of them in hot chocolate but some in brownies too - like the PB one. Hmm. It'll be fun to watch you use some of them in upcoming recipes too. Thank you for sharing.

[@cookingwithplants]

Glad you like the video :-)

[@cherylwin9364]

THANK YOU FOR SHARING YOUR EXPERIMENTS WITH US , IT IS VERY INSPIRING 😇👍🏾

[@cookingwithplants]

You are so welcome

[@danewshabooforyou7377T]

Loved the video!😊

[@cookingwithplants]

Thank you!!

[@robinhart1390]

Excellent! Thank you🥰

[@cookingwithplants]

You're welcome.

[@ginduf]

I make a mix of 1 cup of pecans and i fill the spaces between the pecans with steel cut oats. I put the mixture into a 4 cup measuring cup with a handful of dates and pour boiling water over everything to the 4 cup mark and allow them all to soak and cool. Once they're cool, I dump the whole thing in the Vitamix and blend until it's very smooth (I don't strain this, it's too thick to strain) we pour some of the thick cream into a cup and mix with water to the consistency we want, or use it straight as a creamer in coffee. The thick consistency is good for storage as it is concentrated, and soaking the ingredients in boiling water lets it last a little longer. I'ts also good for when we make ''ice cream'' in our Ninja Creami.

[@cookingwithplants]

Sounds great!

[@Kx____]

i love using peanut butter when i want peanut milk because it's easy and no need to strain it. a bit the lazy way haha thank you so much anya

[@cookingwithplants]

It's so good!

[@Shirmagedrusclau]

I liked this experiment you did I never stopped to think that I could use stuff from my pantry as you did I have majority of what you experimented on Good job

[@cookingwithplants]

Thanks. Glad it was helpful :-)

[@DianeNalini]

Thank you for this terrific video. I loved your methodical approach! I’ve never tried peanut butter milk, can’t wait to do that after watching this. About 14 years ago, I went through a phase of trying all sorts of nut and seed milks… as you noted, some evolve over minutes and hours. I landed on raw almond and raw cashew milks as my favourites for everyday use. I love sunflower seed milk when it’s fresh, but found it became a bit too potent after a day or two in the fridge. One milk I still love to make as a treat is pecan milk. If you blend in a date, it is like liquid dessert. So lovely over oatmeal! Thanks for all your great content, Anya. You are an inspiration! Warm wishes from Canada.

[@cookingwithplants]

Thanks. Glad it was helpful :-)

[@brendagriffin1414]

Wonderful lady, I really enjoyed this vid and thanks for your efforts 👍

[@cookingwithplants]

Glad you enjoyed it!

[@malinpegenius7945]

If you want coconut milk .soak shredded coconut/flakes in warm watwr. Mix everything when it has cooled down. Sooo goood

[@cookingwithplants]

Perfect!

[@lynnemills2650]

So good, Thankyou

[@cookingwithplants]

Glad you like it

[@MiddleEastMilli]

Very interesting!!! Thank you!

[@cookingwithplants]

Glad you enjoyed it!

[@MiddleEastMilli]

Made your tomato soup with with white beans! Yum!! Thank you!!! @@cookingwithplants

[@christopherbrand5360]

As a substitute for dairy milk the hemp is my go-to. It is low in sugars, so adding a date can be a nice touch. But the fat and protein of hemp are right on point.

[@cookingwithplants]

Love it.

[@TatyanaValdaBelindaHill]

This is just what I needed. Grocery delivery not coming for 3 days. Run out of soyamilk and I've given up trying to make it at home. Thank you! 😘

[@cookingwithplants]

Enjoy!

[@marlenebright7401]

I really enjoyed it ❤

[@cookingwithplants]

I'm so glad you like it

[@JEEROFUKU]

Thank you, love!🍀❤️‍🔥

[@cookingwithplants]

You are so welcome

[@tammyfisher7777]

That was really neat. I diidnt know you could use so many different things to make milk. What do you use the pulp in the nutmilk bags and the liquid from the chick peas for?

[@mgom7646]

Anya explains that in the video!

[@cookingwithplants]

Thanks. Glad it was helpful :-) Pulp - cookies, muffins, cakes, dried and blended with spices as parmesan substitute. Liquid - vegan butter, dressings, vege stock etc

[@CrystalQuartz]

This is a wonderful video! It was really informative and also fun to watch! I'm anxious to try making a mixed nut milk! My favorite plant milk (home made) is almond milk but I'm hoping the mixed nut milk will be just as delicious. Great video, thank you for making it!

[@cookingwithplants]

Glad it was helpful!

[@name.terrie]

Great video. Thanks for making all these. We're the sunflower seeds raw or roasted? I looked in the transcript but didn't see. I did see that the mixed nuts were roasted and salted. I definitely want to try the sunflower seed, the mixed nuts, and the nut butter milks. Loved the idea to use chickpeas or maybe another bean to create an stock. And also using the pulps to make vegan Parm. Heaps of best wishes to you and yours!

[@snowygirl3171]

Just made the oat milk for my morning coffee 🤣

[@cookingwithplants]

Excellent :-)

[@marge201]

I'll use the savory milks instead of broth for a stir fry or when heating up a bowl of already cooked stir fry before heating in Instant Pot. Absolutely no straining. When cooking on the stove or making muffins, why strain? Great ideas here, Anya! Thank you! (Oh, also any of these milks make a more nutritious oatmeal or grains; again no strain.)

[@cookingwithplants]

Thanks. Glad it was helpful :-)

[@evag5041]

Great video! You really went above and beyond with your experiment. I’ll be trying some to change things up from the almond and soy milks I’ve been making. Thank you!

[@cookingwithplants]

So glad it has inspired you

[@mrs.broccoli4362]

I finally got around to trying out your milk variations. Today I tried chickpea milk for a fat-free version for Chinese cuisine, I think it's very tasty. Danke Anja 🙂

[@cookingwithplants]

Wonderful! You're so welcome!

[@maureens2812]

Did you use any raw nuts or seeds? I think the dates is almost like a weak date syrup When you use your nut bags to squeeze out the liquid did you do anything with what was left in the bag? When we make our own soy milk what's left is called okara. I use it when I'm cooking in place of beans. In my black bean brownie recipe I replace half the black beans with okara. I was thinking with what you had left they would be good in bake goods 😋 Thanks so much for all these great easy ideas.

[@cookingwithplants]

Great questions! In this particular recipe, I didn't use raw nuts or seeds, but your idea about dates resembling a weak date syrup is spot on - they add a natural sweetness and thickness to the milk. As for the nut bag, you've got a fantastic point! The leftover pulp can indeed be repurposed. It's packed with fiber and nutrients. Your suggestion of using it in baked goods, like in your black bean brownie recipe, is brilliant! It's a fantastic way to minimize waste and add nutritional value to your treats. And speaking of repurposing, I often dry the pulp and transform it into vegan Parmesan cheese. It's a flavorful and sustainable way to use every bit of the ingredients. I'm thrilled you're enjoying the ideas, and thank you for sharing your creative use of leftover pulp. Happy experimenting in the kitchen! 😊🌱