In recent years, plant-based milks and cheeses have become an integral part of the vegan lifestyle. 

Although you can find a wide variety of these products in stores, making your own plant-based milks and cheeses allows you to fully control their composition, adapt them to your taste preferences, and save money at the same time. In this article, we'll show you how and introduce you to simple and creative recipes that anyone can make.

Why make your own plant-based milks and cheeses?

Producing your own plant-based milks and cheeses brings several advantages:

Control over ingredients: 

You can avoid additives, preservatives or artificial sweeteners that are often found in commercial products.

Environmental friendliness: 

Home production means less plastic waste and a lower carbon footprint.

Financial savings: 

Both plant-based milk and cheese are quite expensive in stores, while you can make them at home for a fraction of the price.

Personalization: 

By adding different flavors, spices or herbs, you can create exactly the product you like.

Basic equipment

To make homemade plant-based milks and cheeses, you need a few basic tools:

Blender (preferably powerful to handle nuts and seeds)

Muslin or cloth for straining milk

Jars for storage

Small cheese molds (e.g. bowls or small containers)

DIY plant-based milks: How to do it    ↓

Homemade plant-based milk is easy and quick to make. The basis is to soak the raw materials (nuts, seeds, cereals) and then mix them with water.

1. Almond milk

Almond milk is one of the most popular plant-based milks due to its delicate taste and versatility. It can be used in coffee, smoothies or as a base for various sauces.

Ingredients:

1 cup almonds (soaked overnight)

3 cups of water

A pinch of salt

Optional: vanilla, sweetener (e.g. dates)

Procedure:

1. Drain and rinse the soaked almonds.

2. Place them in a blender with water and blend for about 1-2 minutes until smooth.

3. Strain the milk through the muslin into a glass, carefully squeeze out the remaining fiber.

4. You can add vanilla or dates to taste.

5. Store in the fridge and use within 3-4 days.

Tip: You can use the rest of the almond fiber in baking or in smoothies.

2. Oat milk

Oat milk is ideal for those looking for an affordable alternative to milk. It has a soft and creamy consistency and is easy to make.

Ingredients:

1 cup rolled oats

3 cups of water

A pinch of salt

Optional: honey or maple syrup

Procedure:

1. Soak the oatmeal in water for 30 minutes, then drain.

2. Place in a blender with new water and blend for about 1 minute.

3. Strain the milk through muslin into a container.

4. If you want smoother milk, you can repeat the straining process.

5. Add sweetener to taste and store in the fridge for up to 3 days.

Tip: Shake well before using oat milk in coffee or tea as it may separate.

3. Coconut milk

Homemade coconut milk is a great option for Asian dishes, desserts or just for coffee.

Ingredients:

1 cup shredded coconut (unsweetened)

2 cups of water

Optional: sweetener (e.g. agave syrup)

Procedure:

1. Heat water to just below boiling point.

2. Put the grated coconut in a blender and cover with hot water.

3. Blend for about 1 minute, then pour over muslin and squeeze well.

4. Store the milk in the refrigerator and use it within 5 days.

Tip: You can dry coconut fiber and use it as coconut flour.

DIY plant-based cheeses: Step by step

Plant-based cheeses can be more complicated to make, but with a little practice, you can make delicious alternatives to regular cheeses at home.

1. Cashew cheese

Cashew cheese is a popular vegan alternative because it's creamy, rich in flavor, and easy to prepare.

Ingredients:

1 cup cashews (soaked overnight)

2 tablespoons of lemon juice

1 tablespoon of nutritional yeast

1/2 teaspoon of salt

1/4 cup water

Optional: garlic, herbs

Procedure:

1. Drain and rinse the soaked cashews.

2. Place them in a blender along with lemon juice, nutritional yeast, salt and water.

3. Blend until smooth and creamy.

4. If you want, you can add garlic or herbs for more intense flavor.

5. Store in the refrigerator and use within 5 days.

Tip: This cheese is great for spreads or as a dip for vegetables.

2. Almond ricotta cheese

Almond ricotta is a great substitute for Italian recipes such as lasagna, pasta or crostini.

Ingredients:

1 cup blanched almonds (soaked overnight)

1 tablespoon of lemon juice

1 tablespoon of olive oil

A pinch of salt

1/4 cup water

Procedure:

1. Drain the soaked almonds and put them in a blender.

2. Add lemon juice, olive oil, salt and water.

3. Blend until you get a ricotta-like consistency.

4. Use fresh or refrigerate within 4 days.

3. Fermented cashew cheese

Fermented cheese has an authentic cheese flavor due to the fermentation process. This recipe is more time consuming but worth it.

Ingredients:

1 cup cashews (soaked overnight)

2 tablespoons of probiotic powder

1 tablespoon of lemon juice

1/4 cup water

Salt to taste

Procedure:

1. Drain the cashews and mix with probiotics, lemon juice and water.

2. Transfer the mixture to a glass container, cover and let it ferment at room temperature for 24-48 hours.

3. After fermentation, add salt and other ingredients to taste (e.g. herbs, pepper).

4. Store in the fridge and use within a week.

How to improve the consistency and taste of homemade herbal products

Nutritional yeast: 

Adds a cheesy flavor to plant-based cheeses.

Agar-agar: 

If you want the plant-based cheese to have a firmer consistency, you can use agar-agar, which is a great vegan alternative to gelatin. 

Agar-agar must first be dissolved in hot water or milk and then added to the cheese mixture to solidify as it cools.

Coconut oil: 

Coconut oil is often used in plant-based cheeses because it solidifies when cooled, which helps create a firmer texture. It also gives cheeses creaminess and a richer taste.

Herbs and spices: 

By adding fresh or dried herbs such as thyme, oregano, or spices such as garlic, paprika or smoked paprika, you can create different flavors. 

This step allows you to personalize the cheese to your taste.

Storage and durability

Homemade plant-based milks and cheeses have a limited shelf life due to the absence of preservatives. Here are some basic tips for proper storage:

Plant-based milks: 

Store in the refrigerator in an airtight container and use within 3-5 days. Shake the milk before each use as it can naturally separate.

Plant-based cheeses: 

Nut-based cheeses should be refrigerated in a sealed container and consumed within 5-7 days. Fermented cheeses can last up to a week, but the flavor can deepen over time.

Ecological and economic benefits of domestic production

One of the biggest benefits of home production of plant-based milks and cheeses is not only saving money, but also a positive impact on the environment. 

When you make milk or cheese at home, you eliminate the need for disposable packaging and plastics that are often used in commercial products. 

You also reduce the carbon footprint associated with the production and transportation of these products.

In addition, domestic production can be financially very advantageous. Nuts, seeds and grains are cheaper than ready-made products in stores. You can save even more if you buy them in bulk or directly from local farmers.

Experiment and have fun!

Making plant-based milks and cheeses is a great opportunity to experiment with different ingredients and techniques. 

You can adjust each recipe according to what you have at home and thus create your own original products. 

Add your favorite herbs, spices or combine different types of nuts and seeds for new taste experiences.

If you're just starting out, we recommend starting with simpler recipes like almond milk or cashew cheese and working your way up to more complex recipes like fermented cheeses. 

Homemade food is not only fun, but it also brings you closer to the food you eat and gives you more control over what you eat.

Conclusion

Making plant-based milks and cheeses at home is an easy, eco-friendly and cost-effective way to enjoy delicious and healthy alternatives to animal products. 

In addition to knowing exactly what you are putting into your products, you can customize your products to suit your taste and preferences. 

Whether it's smooth almond milk or creamy cashew cheese, your own products will be tastier, healthier and more sustainable.

If you haven't started making homemade plant-based milks and cheeses, now is the time! 

With these simple and proven recipes, you can get started right away and enjoy the benefits of homemade vegan treats.