Dairy Free Milk

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Dairy free milks are healthy and delicious alternatives to problematic cows milk. If you are adventurous or on a budget, make your own, and harvest the pulp for a bonus treat!

Whether you are vegan, lactose-intolerant or needing a cholesterol-free alternative to dairy, switching to a dairy free milk is without-a-doubt, a healthy decision. There are countless varieties to choose from…soy, coconut, almond, rice, oat, hemp and more. But while the easiest route is buying it from the grocery store, it can be expensive. Learning to make it at home saves money, and allows you to fine-tune the flavor.

Dairy free milk is healthy and easy to make on your on own. Try one of these recipes for yourself. Each lends itself differently; try coconut milk in your coffee, tea, and baked goods, almond milk with cereal, cookies and granola, and unsweetened soy milk is perfect for mashed potatoes and soups.

How to Make Almond Milk:
Almond milk is the easiest of all the plant milks to make. And honestly, it’s my favorite. No advance preparations such as soaking or cooking are necessary, though soaking raw nuts for a few hours prior is beneficial. The flavor is so good it needs no additional ingredients.

Take 1 cup of raw, organic almonds. Soak as/if desired. (If you need milk fast, just skip this. It’s ok! You’re already a winner in the nutrition game!)
3-5 cups water (no harm in making it go farther!)

Add almonds and water to high speed blender. I use a Vitamix. Blend on maximum for 2-3 minutes. Add 1 tsp vanilla and 1 tbsp brown sugar if desired.

If desired, strain the milk using a nut bag or cheesecloth. Or ditch the nut bag and grab an old pair of nylons.

Shake well before use, and store in the refrigerator for up to 5 days. Use the leftover pulp (called okara) to make pancakes or cookies with an easy okara recipe.

How to Make Soy Milk:
1/2 cup dried soy beans
1 tsp vanilla (optional)
1 tbsp brown sugar (optional)

Remove any soy beans that look bad. Soak soy beans for 4-8 hours. Rinse, and add new water and boil soy beans for 15-20 minutes. Drain.

Place soy beans and 3 cups of water into Vitamix, high speed blender or food processor. Blend for one minute. Pour through nut bag (or ditch the nut bag and use nylon). Collect milk. Add leftover pulp (okara) to blender. Add 2 cups of water and blend for 1 minute. Strain again. Add vanilla and brown sugar if desired.

Shake well before use, and store in the refrigerator for up to 5 days. Use the leftover pulp to make pancakes or cookies with an easy okara recipe.

How to Make Coconut Milk:
Place 8 ounces of shredded coconut in a bowl, and cover with an equivalent amount of water. Allow it to hydrate for at least an hour.

Put hydrated coconut into Vitamix or high speed food processor. Add water that is double the coconut. It doesn’t have to be perfect, just eyeball it.

Blend for 3 minutes. Strain through a nut bag or ditch the nut bag and try a nylon alternative.

Add a tsp of vanilla and a tbsp of brown sugar. Or not.  Shake well before use, and store in the refrigerator for up to 5 days.

Use the leftover pulp (called okara) to make pancakes or cookies with an easy okara recipe.


In Conclusion, Dairy free milk may not taste “normal” at first, but normal is defined by what you do on a regular basis. If you’d never tasted cows milk, that would seem weird too! (In fact, if you really think about the fact that diary milk is simply breast milk designed to grow a calf into a 1500 pound heifer or bull, it really gets even weirder. Don’t be afraid to allow your taste buds to adjust a little at a time, and watch your health improve dramatically!






I made the decision to become vegan impulsively. I boarded a plane with a ham sandwich and a copy of Alicia Silverstone’s “The Kind Diet”. I devoured the book and tossed the sandwich and I’ve never looked back. Becoming vegan has changed my body, my mind and my spirit, and together, we can change our communities, our nation and our planet. Eating a vegan meal doesn’t require a commitment ceremony, a press release or applause. So don’t over-think it. Just try it…one bite at a time.
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