Non-Dairy “Milk” Recipes

Basic Soy Milk

I use this all-purpose milk for making homemade soy yogurt and yogurt cheese, also for baking and cooking.

  • 1/2 cup organic soybeans, dry
  • water

Soak soybeans 8 -12 hours or overnight. Drain, rinse and place soybeans in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer’s directions.

When cycle is complete, pour hot liquid into a clean glass container and let cool slightly.

Variation: For a slightly sweet, thicker milk, drop 8 pitted, organic, unsulfured dates into the milk when warm. Let sit 30 – 45 minutes, then pour milk and dates into a blender and blend until smooth. Shake container before using. This makes a wonderful, rich milk for drinking or for cooking and baking.

Per one cup serving (unflavored): 71 Calories; 3g Fat (37.1% calories from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fat.

Basic Soy-Barley Milk

The barley adds a slightly sweet, mellow flavor. Good basic milk for all cooking and baking as well as drinking.

Yield: 6 cups

  • 1/2 cup organic soybeans, dry
  • 1 Tablespoon organic hulled barley, dry
  • water

Soak beans and barley 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer’s directions.

When cycle is complete, pour hot liquid into a clean glass container and let cool slightly. Use milk as is, or flavor by pouring soymilk into a blender (may be necessary to divide into two batches for smaller blenders) and add salt and/or other desired ingredients. Blend on High for 10 seconds, or until smooth. Pour milk back into the glass container and use warm or chilled. For flavored milk, shake container well before using.

Variation: For a slightly sweet, thicker milk, drop 8 pitted, organic, unsulfured dates into the milk when warm. Let sit 30 – 45 minutes, then pour milk and dates into a blender and blend until smooth. Shake container before using. This makes a wonderful, rich milk for drinking or for cooking and baking.

Per one cup serving (unflavored only): 71 Calories; 3g Fat (37.1% calories from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fat.

Per one cup serving (including dates): 102 Calories; 3g Fat (26.0% calories from fat); 6g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Fat.

Almond-Brown Rice Milk

A rich, creamy non-dairy, non-soy beverage that is perfect for cooking and baking. Use this as the foundation for flavored shakes and smoothies.

Yield: 6 cups

  • 1/2 cup almonds, organic, shelled
  • 1/4 cup brown rice, dry, organic, long-grain
  • 8 pitted dates, dried, unsulfured, organic
  • water

Soak almonds and rice 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer’s directions.

When cycle is complete, pour hot liquid into a clean glass container and add dried dates. Let cool about 30 – 45 minutes. Pour milk and dates into a blender and process until smooth and dates are chopped. Add salt and/or other flavorings to taste. Serve hot or cold. Shake container before serving.

*This is a rich, creamy liquid, more like a “cream” than milk. If you desire it thinner, add water to preferred texture.

Variation: Use other dried fruit in place of the dates, such as apricots, pineapple or berries.

Per one cup serving (unflavored): 129 Calories; 6g Fat (42.3% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat.

Almond-Oat Milk

Another non-soy, non-dairy milk, with a rich, mild flavor , great for drinking or using in recipes. Especially good for thickening sauces, gravies and more.

Yield: 6 cups

  • 1/2 cup almonds, organic, shelled
  • 1/4 cup oat groats, dry, organic
  • 8 pitted dates, dried, unsulfured, organic
  • water

Soak almonds and oats 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to manufacturer’s directions.

When cycle is complete, pour hot liquid into a clean glass container and add dried dates. Let cool about 30 – 45 minutes. Pour milk and dates into a blender and process until smooth and dates are chopped. Add salt and/or other flavorings to taste. Serve hot or cold. Shake container before serving.

*This is a rich, creamy liquid, more like a “cream” than milk. If you desire it thinner, add water to preferred texture.

Variation: Use other dried fruit in place of the dates, such as apricots, pineapple, or berries.

Per one cup serving (unflavored): 117 Calories; 6g Fat (46.7% calories from fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat.

Stevia Vanilla Soy Milk

Use stevia for a no-calorie sweetener. Start with the smallest amount of stevia. Taste and increase stevia slowly until desired sweetness is achieved.

Yield: 6 cups

  • 1/2 cup organic soybeans
  • 2 teaspoons barley
  • water
  • 1/4 teaspoon whole flax seed
  • 2 Tablespoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 – 1/2 teaspoon stevia extract powder or liquid

Soak beans and barley 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer’s directions.

When cycle is complete, pour hot liquid into a clean glass container and let cool slightly. Use milk as is, or flavor by pouring soymilk into a blender (may be necessary to divide into two batches for smaller blenders) and add salt and/or other desired ingredients. Blend on High for 10 seconds, or until smooth. Pour milk back into the glass container and use warm or chilled. For flavored milk, shake container well before using.

Per one cup serving: 75 Calories; 3g Fat (36.8% calories from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fat.

Almond-Strawberry Delight

Made with Almond-Rice Milk, this is incredibly delicious — and perfect for those with allergies, because it contains no dairy or soy!

Yield: 8 cups

  • 1/2 cup almonds, organic, shelled
  • 1/4 cup brown rice, organic, long grain, dry
  • water
  • 8 pitted dried dates, unsulfured, organic
  • 2 Tablespoons vanilla extract
  • 1/8 teaspoon salt
  • 10 medium strawberries, frozen, unsweetened, hulled
  • 1/8 teaspoon guar gum, optional
  • sweetener to taste

Soak almonds and rice 8 -12 hours or overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer’s directions.

When cycle is complete, pour hot liquid into a clean glass container and add dried dates. Let cool about 30 – 45 minutes. Pour milk and dates into a blender and process until smooth and dates are chopped. Add salt and flavorings to taste. Serve hot or cold. Shake container before serving.

*This is a rich, creamy liquid, more like a “cream” than milk. If you desire it thinner, add water to preferred texture.

If desired, sweeten to taste. I use honey, Rapadura, sucanat, maple syrup or brown rice syrup.

*The strawberries will dilute the thickness a bit. If a thicker liquid is desired, add 1/8 -1/4 teaspoon guar gum to the blender when adding other ingredients. The guar gum will thicken further when chilled.

Variation: Use other dried fruit in place of the dates, such as apricots, pineapple or berries. Use any frozen fruit in place of the strawberries.

Per one cup serving : 110 Calories; 5g Fat (39.4% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat.

Blueberry-Apricot Refresher

Yield: 8 cups

  • 1/2 cup almonds, organic, shelled
  • 1/4 cup brown rice organic, long grain, dry
  • water
  • 8 pitted dried apricots, unsulfured, organic
  • 1 Tablespoon pure vanilla extract
  • 1 Tablespoon almond extract
  • 1/8 teaspoon salt
  • 1 1/2 cups blueberries, frozen, unsweetened
  • 1/2- 1/4 teaspoon guar gum, optional
  • sweetener to taste

Soak almonds and rice overnight. Drain, rinse and place in the soymilk maker filter basket (or use the feeding tube option). Fill water to level marked on canister. Process according to the manufacturer’s directions.

When the cycle is complete, pour hot liquid into a clean glass container and add dried apricots. Let cool about 30 – 45 minutes. Pour milk and apricots into a blender and process until smooth and apricots are chopped. Add salt and flavorings to taste. Serve hot or cold. Shake container before serving. *This is a rich, creamy liquid, more like a “cream” than milk. If you desire it thinner, add water to preferred texture.

If desired, sweeten to taste. I use honey, Rapadura, sucanat, maple syrup or brown rice syrup.

*The blueberries will dilute the thickness a bit. If a thicker liquid is desired, add the guar gum to the blender when adding other ingredients. The guar gum will thicken further when chilled.

Variation: Use any favorite dried or frozen fruits. If using fresh fruits, the fruit juices may thin the drink.

Per one cup serving: 113 Calories; 5g Fat (38.6% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat.

“Malted” Soy Milk

Yield: 7 cups

  • 6 cups homemade soy-barley milk or basic soymilk, unflavored — warm or cold
  • 1 Tablespoon vanilla extract
  • 4 Tablespoons sucanat, more to taste
  • 1/4 teaspoon salt
  • 1 teaspoon unsweetened cocoa, more to taste
  • 1/8 – 1/4 teaspoon guar gum, depending on thickness desired
  • 1/8 teaspoon cinnamon

Place all ingredients in a blender and process on High about 10 seconds. Pour into a glass container. Drink warm or chilled. Milk will gel when chilled and separate. Shake container before using.

Variations:
This is a mild “malted” flavor, if you prefer a more “chocolate” flavor, add more cocoa and sweetener to taste. For a more “vanilla” flavor, increase the vanilla to 2 Tablespoons and omit the cocoa. For a milder sweetener — soak 8 dates overnight, drain dates and add to blender with soymilk. Process until dates are very small pieces. This works better when milk is still warm. Pour into a clean container. Date pieces will settle to the bottom. Shake container before using.

*If you have a heavy-duty blender such as a VitaMix, the dates may be fully processed into the milk.

Per one cup serving: 94 Calories; 3g Fat (30.3% calories from fat); 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Per one cup serving: 94 Calories; 3g Fat (30.3% calories from fat); 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.