Most milk substitutes are a simple one-to-one ratio, and we have quick and easy recipes to help you out!
How to Make Nut Milk
Need: Raw unsalted nuts, water, a blender, strainer, and cheesecloth (or nut bag).
- Soak shelled and peeled nuts overnight in water or boil for 8 minutes.
- Drain and rinse nuts.
- Put nuts in blender with 2 parts water for each 1 part nut (3 parts water for thinner milk). Pulse blender to break up nuts, then run high speed for 3 minutes.
- Line a fine mesh strainer with 2 layers of cheesecloth (or just a nut bag).
- Pour nut mixture through strainer/bag over a bowl, twist closed. Squeeze and press with clean hands to extract milk into bowl.
- Sweeten with agave, maple syrup, simple syrup or dates to taste.
- Chill and enjoy!
How to Make Oat Milk
Need: 1/2 cup rolled oats, 3 cups water, 1/2 tsp vanilla extract, and a tiny pinch of salt.
- Combine all ingredients in blender and blend max for 30 seconds.
- Line a fine mesh strainer with 2 layers cheesecloth.
- Pour oat mixture through strainer over a bowl. Don’t press, let gravity do the work.
- Sweeten with agave, maple syrup, or simple syrup to taste.
- Chill and enjoy!
How to Make Buttermilk
Need: Any plant-based milk, and 1 tbsp acid (apple cider vinegar or lemon juice, for example).
- Add 1 tablespoon of the acid to your plant milk and stir.
- Wait 10 minutes and you’ll have buttermilk!
Test out these substitutions in some of our favorite recipes!
Note: while some of these recipes are listed free from some or all top allergens, please make sure to always read each label. Consider creating these recipes with substitutions for ingredients that contain your allergens, and share with us what you find!
Need substitutions for other ingredients?
Visit our substitutions hub for other common ingredients and their substitution options.