7 plant-based milks you can make at home cheaper than buying store-bought

I spent nearly 20 years analyzing numbers and market trends in finance, but it wasn't until I transitioned to veganism five years ago that I started really analyzing what I was spending on groceries.

Plant-based milk was one of those expenses that caught me off guard. I'd grab a carton without thinking, then watch my grocery bill climb higher each week. When I finally did the math, I realized I was spending close to $20 a month just on oat and almond milk.

That's when I started experimenting with making my own. What began as a way to save money during those financially tight first years after leaving corporate life turned into something I actually enjoyed. There's a certain satisfaction in blending up a batch of fresh milk in five minutes, knowing exactly what's in it, and watching my grocery costs drop.

These seven options are the ones I rotate through regularly. Some are easier than others, some taste better in coffee versus smoothies, but all of them are significantly cheaper than their store-bought versions. And honestly? Most of them taste better too.

1) Oat milk

Let me start with the most popular one, and honestly, my personal favorite.

When I first transitioned to veganism five years ago, I was shocked at how expensive plant-based milk had become. A carton of oat milk was costing me nearly $5, and I was going through two or three a week. The math wasn't adding up, especially during those first couple years after I left finance and was living off savings.

So I decided to try making it myself. Turns out, oat milk is ridiculously simple. You blend oats with water, strain it, and you're done. The whole process takes maybe five minutes, and a big container of oats costs less than two cartons of store-bought milk.

The basic ratio is one cup of rolled oats to four cups of water. I add a pinch of salt and sometimes a date for sweetness. Blend for about 30 seconds (don't overdo it or it gets slimy), then strain through a nut milk bag or even a clean dish towel.

One thing I learned the hard way? Don't squeeze the pulp too hard when straining. That releases extra starch and makes your milk gloopy. Just let gravity do most of the work.

2) Soy milk

This is probably the most nutritious plant milk you can make at home, with protein content that actually rivals dairy.

I resisted making soy milk for a long time because I'd heard it was complicated and time-consuming. Turns out that's only half true. It does take longer than oat milk, but the result is so creamy and protein-rich that it's worth the extra effort.

You'll need one cup of dried soybeans soaked overnight. After draining and rinsing them, blend with four cups of water until completely smooth. Here's the crucial part that sets soy milk apart from the others: you need to cook it.

Strain the blended mixture through a nut milk bag, then pour the liquid into a pot and bring it to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally to prevent it from boiling over. This cooking step eliminates the raw bean taste and makes the milk easier to digest.

The first time I made it, I skipped the cooking step because I was impatient. Big mistake. It tasted grassy and gave me a stomachache. Once I started doing it properly, I understood why soy milk is such a staple in Asian cuisine.

I've been thinking a lot about soy lately, especially after learning about its environmental impact. Most people think choosing soy is automatically the greener option, but the reality is more complicated. The vast majority of soy grown globally actually feeds livestock, not humans.

When you make your own soy milk from whole beans, you're sidestepping that entire industrial system.

I came across a video recently that breaks down soy's journey from ancient crop to modern controversy, and it really shifted how I see this bean. Worth checking out if you're curious about what you're actually supporting when you choose soy products.

The leftover pulp, called okara, is too good to waste. I use it in veggie burgers or baked goods, adding moisture and protein to whatever I'm making.

3) Almond milk

This was actually the first plant-based milk I ever made, back when I was still working those 70-hour weeks in finance and needed something to feel like I had control over at least one small part of my life.

Almond milk does require a bit more planning than oat milk because you need to soak the almonds overnight. But the result is so much creamier and more flavorful than anything you'll find in a store. Plus, you're not paying for all that water weight they ship across the country.

I use one cup of raw almonds soaked in water for at least eight hours. After draining and rinsing them, I blend with four cups of fresh water. Some people add vanilla extract or a sweetener, but I prefer mine plain so I can use it for both sweet and savory cooking.

The leftover almond pulp is pure gold. I spread it on a baking sheet and dry it out in a low oven, then pulse it into almond flour. Nothing goes to waste, and suddenly you've got two ingredients for the price of one bag of almonds.

4) Cashew milk

Here's something interesting about cashew milk that sets it apart from the others on this list.

You don't actually have to strain it. Because cashews are so soft and blend up so smoothly, you can drink the whole thing unstrained. That means no waste, no mess, and even more nutrients in your glass.

I discovered this during one of my Saturday morning farmers' market shifts. Another volunteer mentioned she made cashew milk in minutes before her morning coffee, and I thought she was exaggerating. She wasn't.

The ratio is similar to almond milk, about one cup of cashews to four cups of water, but you can soak them for just two hours or even skip soaking if you have a high-powered blender. The result is incredibly creamy and slightly sweet naturally.

I use cashew milk when I'm making creamy pasta sauces or vegan soups because it adds body without any weird aftertaste. It's become a staple in my weekly meal prep routine.

5) Coconut milk

Not the canned stuff, I'm talking about the thin, drinkable coconut milk you'd buy in cartons.

Making this at home was a game changer for my morning smoothies. Store-bought coconut milk always seemed watered down and somehow still expensive for what you were getting.

You'll need unsweetened shredded coconut for this one. I use about one cup of shredded coconut to four cups of warm water. The warm water helps extract more of the coconut flavor and fat. Blend it really well, then strain through a nut milk bag.

What surprised me most was how much coconut flavor comes through compared to store versions. The commercial brands are so diluted that they barely taste like coconut anymore. When you make it fresh, you actually get that tropical richness.

The leftover coconut pulp works beautifully in baked goods or even as a base for energy balls. I mix it with dates, cocoa powder, and a bit of nut butter for a post-run snack.

6) Hemp milk

This one flies under the radar, but it shouldn't.

Hemp seeds are nutritional powerhouses, packed with omega-3 fatty acids and protein. When I learned to advocate for myself with doctors after being dismissed about symptoms for years, proper nutrition became something I researched obsessively. Hemp seeds kept showing up in everything I read about anti-inflammatory diets.

Hemp milk is another no-strain option because the seeds blend up completely smooth. I use about a third of a cup of hemp hearts to four cups of water. It has a slightly earthy, nutty taste that I've grown to love in my morning coffee.

The best part? It stays fresh longer than most homemade plant milks, usually about five days in the fridge. That matters when you're trying to batch-prep for the week and don't want things going bad before you can use them.

7) Sunflower seed milk

Last but definitely not least, and probably the most underrated option on this list.

Sunflower seeds are incredibly affordable, especially if you buy them in bulk. A pound of raw sunflower seeds costs less than most nuts, and it makes a ton of milk.

I stumbled onto this one during those first financially tight years after leaving my corporate job. I was looking for ways to cut costs without sacrificing nutrition, and sunflower seeds kept coming up as a budget-friendly option.

Soak one cup of raw, hulled sunflower seeds for a few hours, drain, then blend with four cups of water. Strain through a nut milk bag, and you've got a creamy, slightly sweet milk that works in just about anything.

One warning though. The milk can sometimes turn a weird greenish color when it comes in contact with baking soda or baking powder. It's completely safe, just a chemical reaction with the chlorophyll in the seeds, but it might make your pancakes look a little strange. Adding a squeeze of lemon juice prevents this.

Final thoughts

Making plant-based milk at home isn't just about saving money, though that's definitely a nice benefit.

It's about knowing exactly what's going into your body. No weird stabilizers, no added oils you don't recognize, no excess packaging ending up in landfills.

When I started making my own plant milks, I had to confront my own biases about what was worth my time. My analytical brain wanted to calculate the exact cost savings per ounce and determine if the time investment was "worth it" by some productivity metric. But I've learned that some things matter beyond the spreadsheet.

These homemade milks taste better. They're fresher. They align with my environmental values. And honestly? There's something grounding about taking five minutes to make something with my own hands instead of just buying convenience.

Start with whichever option sounds easiest to you. Maybe that's oat milk because you probably already have oats in your pantry. Maybe it's cashew milk because you don't want to deal with straining.

Give yourself permission to experiment and mess up a few batches. I definitely made some questionable, slimy oat milk before I figured out the right technique. That's part of the process.

Your homemade plant milk won't always look as pristine white as store-bought versions, and it might separate in the fridge (just shake it). But it'll be yours, made with ingredients you can pronounce, for a fraction of the cost.