Basic Ratios
Almond milk
1 cup raw almonds + 3–4 cups cold water. Soak almonds 6–8 hours, drain, blend with fresh water and strain.
Cashew milk
1 cup raw cashews + 4 cups water. Soak 2–4 hours if your blender is not very powerful. Blend thoroughly; straining is often unnecessary.
Oat milk
1 cup rolled oats + 4 cups ice-cold water. Blend only 20–30 seconds, then strain gently without squeezing hard.
Prevent Common Problems
Slimy oat milk
Use very cold water, do not soak the oats first, avoid over-blending and strain without pressing aggressively.
Separation
Homemade milks naturally separate because they lack commercial stabilizers. Shake before using.
Curdling in coffee
Very acidic coffee or large temperature differences can cause separation. Warm the plant milk gently before adding it to coffee.
Storage & Nutrition
Refrigerate promptly
Use a very clean bottle, refrigerate immediately and use within about 3–4 days. Discard if smell, taste or texture changes unexpectedly.
Important nutrition difference
Homemade plant milks are usually not fortified with calcium, vitamin D or vitamin B12 the way many commercial plant milks are. If you rely on plant milk nutritionally, fortified products may be the better everyday choice.