Liz's larder

How to make plant-based milks at home

Plant-based milks have become increasingly popular but, they can be expensive to buy. Not only that, they’re often high in sugar, too. The good news is that we can easily make our own at home with just a few ingredients.

Here, we share a selection of our favourite plant-based milks – simply choose the base that you like (nut or oat) and then follow the steps to create your milk. We’ve suggested some different flavours that you might like to try adding for a tasty twist.

Our go-to? We love the golden cashew flavour for a milk with just a dash of warmth. Plus, with the addition of turmeric, you can be sure it’s teeming with benefits too.

Turmeric has an active compound called curcumin that has been shown to exhibit antibacterial, antioxidising, anti-inflammatory and antimicrobial activity, as well as cancer-fighting potential. To ensure we get the benefits of curcumin, we add a twist of black pepper to our plant-based milk. This is because piperine, found in black pepper, significantly increases curcumin’s absorption.

Once made, our plant-based milks keep in the fridge for at least one week. Perfect for enjoying in your coffee, as part of a smoothie or even over your morning porridge. Delicious!



    • High-power blender
    • Clean, fine muslin cloth for straining


    • 150g nuts (or oats) of your choice
    • 900ml water, plus more for soaking


    • 2cm fresh turmeric, peeled
    • Pinch of black pepper
    • Maple or agave syrup, to taste (start with 1 tbsp)
    • Pinch of cinnamon powder
    • Pinch of sea salt


    • 2-3 tbsp cacao powder
    • Maple or agave syrup, to taste (start with 1 tbsp)


    • 1/4 tsp cinnamon powder
    • 2 pitted Medjool dates
    • Pinch of sea salt


    1. Place your chosen nuts (or oats) in a bowl and cover with cold water. Leave to soak overnight, or for at least six to eight hours.
    2. Drain the nuts (or oats) in a colander or sieve and rinse thoroughly.
    3. Add the nuts (or oats) and 900ml water to a blender with your chosen flavourings. Blend on high speed for two minutes.
    4. Place the fine muslin cloth over a large bowl or jug. Pour the nut milk through the cloth and squeeze with your hands to strain out all the liquid.
    5. Pour the flavoured milk into sterilised bottles or jars. It will keep in the fridge for at least one week.

    Repeat the steps above for each flavoured nut milk.