We all know oat milk. We've heard of almonds, soy, and cashew. But the world of plant-based milk goes so much further than the cartons on your supermarket shelf - and the most interesting ones? You can make them right at home, with ingredients you'd never expect.
Whether you're chasing a new flavour, a specific nutritional profile, or just the satisfaction of making something extraordinary from scratch, these five plant-based milks are worth knowing about.
1. Peanut Milk
Yes, really - and it's one of the creamiest you'll ever taste.
Peanut milk is high in protein, naturally rich and slightly sweet, and incredibly affordable to make. It's popular across parts of West Africa and Southeast Asia, and it deserves a permanent spot in Western plant-based kitchens.
How to make it:
- Soak 1 cup of raw, unsalted peanuts in water for 6–8 hours (or overnight).
- Drain and rinse well.
- Blend with 3/4 cups of fresh water until completely smooth - about 2 minutes on high.
- Strain through a nut milk bag or fine cheesecloth.
- Add a pinch of salt, a splash of vanilla extract, and a medjool date if you'd like it sweetened.
- Store in the fridge for up to 4 days.
Best used for: Smoothies, overnight oats, and savoury sauces like peanut noodle dressings.
Pro tip: Add a small piece of fresh ginger while blending for a warming, spiced version.
2. Sesame Milk (Tahini Milk)
The most mineral-rich milk on this list - and one of the most underrated.
Made from sesame seeds, this milk is exceptional for calcium, zinc, and iron. It has an earthy, slightly bitter edge that pairs beautifully with strong flavours. You can use whole sesame seeds or simply whisk tahini directly into water for a quicker shortcut.
How to make it (from whole seeds):
- Soak ½ cup of white sesame seeds for 4–6 hours.
- Drain and blend with 3 cups of water for 2 minutes.
- Strain well - sesame seeds are fine, so double-strain if needed.
- Season with a pinch of salt and sweeten with maple syrup or a date.
- Refrigerate and use within 3 days.
Tahini shortcut: Whisk 2–3 tablespoons of tahini into 2 cups of water. Add a pinch of salt and a drizzle of maple syrup. Done in 30 seconds.
Best used for: Smoothies with banana or cacao, matcha lattes, and Middle Eastern-inspired dressings.
3. Sunflower Seed Milk
The nut-free, allergy-friendly option that almost nobody talks about.
If you're making plant-based milk for someone with nut or sesame allergies, sunflower seed milk is one of your best options. It's mild, slightly nutty, and takes on added flavours beautifully. It's also one of the most affordable seeds you can find in bulk.
How to make it:
- Soak ¾ cup of raw, unsalted sunflower seeds for at least 4 hours.
- Drain and rinse thoroughly (this reduces bitterness).
- Blend with 3 cups of water until smooth.
- Strain through a nut milk bag.
- Add vanilla, a pinch of sea salt, and your preferred sweetener.
- Consume within 3/4 days.
Note on colour: Sunflower seeds contain chlorogenic acid, which can turn milk slightly green or purple when mixed with alkaline water or heat. This is harmless - but if it bothers you, add a teaspoon of lemon juice to neutralise it.
Best used for: Coffee drinks, cereals, and baking where a neutral flavour is ideal.
4. Quinoa Milk
Grain milk with a complete amino acid profile - the protein lover's pick.
Quinoa milk doesn't get the recognition it deserves. Unlike most plant-based milks, quinoa is a complete protein source - meaning it contains all nine essential amino acids. The milk has a slightly grainy texture and a mild, earthy taste, but blended correctly, it's smooth and surprisingly drinkable.
How to make it:
- Rinse ½ cup of dry quinoa thoroughly to remove saponins (the bitter coating).
- Cook the quinoa as normal until fully done. Allow to cool.
- Blend the cooked quinoa with 3 cups of fresh water for 2-3 minutes.
- Strain through a nut milk bag for a smoother consistency.
- Season with vanilla, a pinch of cinnamon, and a touch of sweetener.
-
Keep refrigerated and use within 3-4 days.
Best used for: Post-workout shakes, protein-boosted porridge, and light savoury soups.
Pro tip: Blend with a frozen banana and cacao for a high-protein chocolate shake.
5. Pistachio Milk
The luxury option - naturally sweet, vivid green, and extraordinary in coffee.
Pistachio milk has been gaining traction in specialty coffee circles for good reason. It's naturally slightly sweet, has a gorgeous pale green tint, and a rich, buttery flavour that holds up beautifully in lattes. It does cost more to make, but for a special occasion or as a treat, it's genuinely something else.
How to make it:
- Soak ¾ cup of raw, unsalted pistachios for at least 4 hours (overnight for a creamier result).
- Drain and rinse. For a richer colour, remove the skins by rubbing them off - though this is optional.
- Blend with 3 cups of cold water for 2 minutes until completely smooth.
- Strain through a nut milk bag.
- Add a pinch of cardamom or rosewater for a Middle Eastern-inspired twist, or keep it plain.
- Use within 3/4 days.
Best used for: Pistachio lattes, chia pudding, and desserts.
Pro tip: Don't throw away the leftover pulp - it can be added to cookies, energy balls, or sprinkled over yoghurt.
The Key Principles for Any Homemade Plant Milk
No matter which milk you're making, a few rules always apply:
- Soak your base - soaking improves blending, digestibility, and creaminess.
- Rinse well - removes bitterness, anti-nutrients, and any residue.
- Strain thoroughly - the finer your strain, the smoother the result.
- Season and balance - a pinch of salt brings out natural sweetness; vanilla adds warmth; a date or maple syrup rounds it off.
- Store cold and use quickly - homemade milks contain no stabilisers. Three to four days is the safe window.
Why Make Your Own?
When you make plant milk at home, you control everything. No added oils. No emulsifiers. No mystery sweeteners. Just the ingredient you chose, blended with water, seasoned to your taste.
And with a Milky Plant Plus machine, the whole process becomes even easier - soak, blend, strain, done. Less than five minutes for a fresh, clean milk you made yourself.
Curious which of these you'd try first? Let us know in the comments - or tag us when you make one. We'd love to see it.
