Plant-Based Milk Four Ways

On today's episode of what free will looks like when you're 36: making four different kinds of plant-based milk just because I can. I decided to explore hemp, rice, almond, and cashew milk to discover which one I loved most and what makes each unique. The results were surprising - hemp milk was the most flavorful and the biggest surprise, rice milk gave nostalgic lower-calorie horchata vibes, almond proved its versatility for recipes, and cashew was the thickest and most similar to heavy cream.

Making plant-based milk at home is more cost-effective than buying it, lets you control exactly what goes into it, and creates zero waste if you save the pulp for other recipes. Plus, there's something satisfying about knowing exactly what's in your milk - no weird additives, thickeners, or preservatives. Just nuts or seeds or rice, water, and whatever sweetener or flavorings you choose.

Each milk has its own personality and best uses. Hemp is surprisingly flavorful on its own and I ranked it #1, rice gives you that horchata feel that brings back childhood memories, almond never overpowers other ingredients in recipes which makes it my cooking go-to, and cashew is thick and creamy like dairy which is perfect for specific uses. Once you try them all, you'll know exactly which one to reach for depending on what you're making. I keep at least two varieties in my fridge at all times now.

For hemp milk, you need raw hemp seeds or hemp hearts plus water. Hemp doesn't require soaking and blends quickly, which makes it super convenient. It's the highest in omega-3 fatty acids and contains complete protein, making it nutritionally impressive. I was shocked by how flavorful it is - there's a distinct hemp taste that's actually delicious and not at all what I expected.

Rice milk requires cooked white rice that's been cooled, plus water. This is the most naturally sweet option because of the rice's carbohydrate content. Add cinnamon and vanilla for authentic horchata flavor that brings back memories. It's also the lowest in calories which is a nice bonus.

Almond milk is made from raw almonds and water. Almonds benefit from soaking for a few hours or overnight, which makes them easier to blend and creates creamier milk. Optional additions include dates for sweetness and vanilla for flavor. This is my go-to for cooking and baking because it has such a neutral flavor that never overpowers other ingredients.

Cashew milk uses raw cashews and water. Cashews can skip the soaking step because they're softer than almonds, though soaking does create even creamier results. This milk has the thickest consistency of all four - it's almost like heavy cream which makes it perfect for certain applications but a bit too thick for everyday drinking in my opinion.

The general ratio for most nut and seed milks is about 1 cup of the base ingredient to 3-4 cups of water, though you can adjust for thicker or thinner milk. Always use a high-speed blender for best results - I can't stress this enough!

The general process is the same for all four milks with slight variations. Start by preparing your base ingredient - for nuts and seeds, soak if needed (almonds benefit from soaking for a few hours or overnight, cashews can skip it but soaking helps create creamier results, hemp doesn't need soaking at all). For rice milk, cook rice first and let it cool completely before blending.

Add your base ingredient and water to a high-speed blender. The typical ratio is about 1 cup base to 3-4 cups water, but this varies - hemp and cashew use less water for creamier results, rice and almond use more for a thinner consistency. Blend on high speed for 1-2 minutes until completely smooth. A high-speed blender like a Vitamix makes a huge difference in the final texture and I highly recommend investing in one if you plan to make milk regularly.

Strain the mixture through a nut milk bag or fine-mesh strainer into a bowl or pitcher. Squeeze the bag thoroughly to extract all the liquid - you'd be surprised how much milk is still in there even when you think you're done squeezing. The pulp that remains can be saved for other recipes like baking, smoothies, or energy balls - don't waste it!

Add any sweeteners or flavorings now if desired - dates, vanilla extract, cinnamon, maple syrup, or a pinch of salt all work beautifully. Transfer to an airtight container and refrigerate. Homemade milk lasts 3-5 days, which is much shorter than store-bought because there are no preservatives, but the flavor is fresher and better. Shake well before each use as natural separation is completely normal.