3 Plant Based Milks

by Jill Dalton

When it comes to Pant Based milks you have an amazing array of choices. There are even milk alternatives for people that have nut allergies so removing dairy from your diet you is easier than ever. Some of our favorite milk alternatives are soy milk, almond milk and oat milk. You have the convenience of buying these milk alternatives from just about any grocery store now, but for the people out there that want more control of what is in their milk, the best choice is to make your own. We have three different recipes for you to enjoy. Almond Milk, Cashew Milk, and Banana Milk.

Three Plant Based Milks

Print Recipe
Serves: 1 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.9/5
( 9 voted )


Almond Milk
1/2 cup raw almonds
2 cups filtered water
Will last 4 days in fridge

Cashew Milk
1/2 cup raw cashews
2 cups filtered water
Will last 4 days in fridge

Banana Milk
1 ripe banana
2 cups filtered water
Will last for one day 


For the two nut milks:

  1. Place the nuts and water into the blender and blend until smooth
  2. Pour mixture into a nut milk bag or cheese cloth and strain

For the banana milk:

  1. Blend the banana and water in blender and drink
Did You Make This Recipe?
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Susan September 19, 2019 - 2:00 pm

Why couldn’t you add a date in at the same time your blending the nuts? Just curious.

Debra September 20, 2019 - 3:21 pm

If you have a high speed blender, no need to strain. Just start with a little water until it’s well blended, then blend the rest.

Shannon November 25, 2019 - 7:03 am

Even with a high speed blender there’s plenty of pulp to strain out, but it’s your prerogative if you don’t mind that. I notice a smoother milk when I soak the nuts beforehand and the final product doesn’t separate like it usually does with unsoaked nuts. I just pour through a mesh strainer instead of the messy nut bag so there’s no time added.


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