10 plant-based milk recipes to make with your Goutte par Goutte machine
There are two pleasures in homemade plant milk: choosing exactly what goes into it... and adjusting the texture to fit the purpose (morning bowl, cooking, coffee, children's snacks).
In this article, I offer 10 simple recipes (almond, oat, hazelnut, rice, hemp, soy, coconut, cashew, sesame, pistachio) with clear ratios, variations, and advice to avoid the three classic issues: watery milk, separation, and "green" or floury tastes.
Parental note: these plant-based drinks are great for everyday use, but do not replace infant formula for babies. In case of doubt (allergies, weaning, specific needs), seek advice from a healthcare professional.
Before you start: the 5 golden rules
- Start with a good ratio: too much water = bland taste; too much solids = thick, sometimes pasty milk. (I provide the measurements below.)
- Soak when it makes sense: almonds/hazelnuts/cashews/sesame seeds gain creaminess after soaking. Oats, however, can become slimy if left too long.
- Strain… or not: some bases work perfectly without straining (cashew, well-blended soy, coconut, pistachio). Others are more pleasant strained (almond, hazelnut, sesame).
- Don't sweeten too early: start plain, taste, then adjust (dates, maple syrup, vanilla, cinnamon).
- Hygiene & storage: clean bottle, fridge, and aim for 3 to 4 days depending on the ingredients. Shake before serving; it is normal for it to separate.
Texture guide (practical for families)
- Bowl/cereal: preferably fluid → add a little more water.
- Hot chocolate / latte: creamier → increase the solid content or choose cashew/pistachio.
- Cooking (béchamel, crepes): oat/soy are often the most "versatile."
With the Goutte par Goutte machine: use the plant-based drink program (or equivalent) and adjust the amount of water according to your tank's capacity. The recipes below are designed per liter (to be adapted proportionally).
Express table: 10 homemade plant milks (ratios per liter)
| Plant milk | Base (weight) | Water | Straining | Taste / use |
|---|---|---|---|---|
| Almond | 100–120 g | 1 L | Often yes | Mild, breakfast, baking |
| Oat | 70–90 g | 1 L | Optional | Neutral, cooking, hot drinks |
| Hazelnut | 110–130 g | 1 L | Yes | Rich, cocoa, desserts |
| Rice | 120–150 g (cooked) | 1 L | Optional | Very mild, kids, easy to digest |
| Hemp | 60–80 g | 1 L | Often no | Plant-like, "green", smoothies |
| Soy | 90–110 g (beans) | 1 L | Often no | Protein-rich, cooking, foam |
| Coconut | 120–160 g (grated) | 1 L | Optional | Exotic, curry, desserts |
| Cashew | 90–110 g | 1 L | No | Ultra creamy, lattes, sauces |
| Sesame | 70–90 g | 1 L | Often yes | Distinctive, great in vanilla version |
| Pistachio | 90–110 g | 1 L | Optional | Delicate, premium, coffee/desserts |
Tip: if you like it very creamy, reduce water to 850–900 ml. If it's for light cooking, go up to 1.1 L.
The 10 recipes (step-by-step)
1) Homemade almond milk (the great classic)
Ingredients (1 L): 100–120 g almonds + 1 L water + 1 pinch of salt. Optional: 1 Medjool date or a little vanilla.
Soaking: 6 to 12 hours (in the fridge if possible), then rinse.
With the machine: add almonds + water, run the program. Strain if you want a very smooth texture.
Taste tip: a tiny pinch of salt + a tiny bit of vanilla bring out the "fresh almond" side without being sugary.
2) Homemade oat milk (simple, versatile)
Ingredients (1 L): 70–90 g rolled oats + 1 L water + 1 pinch of salt. Optional: cinnamon.
Key point: avoid long soaking (otherwise texture becomes slimy). If you want to quickly rinse the oats in cold water, do it in 10 seconds and drain well.
With the machine: oats + water → program. Straining optional (if you are aiming for a very smooth latte).
Homemade "barista" tip: for slightly more stable foam, make a slightly more concentrated version (850–900 ml of water) and serve well chilled.
3) Hazelnut milk (praline taste, perfect with cocoa)
Ingredients (1 L): 110–130 g hazelnuts + 1 L water + pinch of salt.
Soaking: 8 hours then rinse.
Ultra-gourmet option: toast the hazelnuts for 10 min at 160–170°C, let cool, then start the recipe (rounder aromas).
Straining: recommended, especially if children don't like the texture.
4) Rice milk (the mildest, often “kid-friendly”)
Ingredients (1 L): 120–150 g cooked rice (ideally very soft) + 1 L water + a hint of vanilla.
Why cooked rice? You get a mild, homogeneous milk without grains, with a naturally velvety texture.
With the machine: cooked rice + water → program. Strain only if you want a very fine texture.
5) Hemp milk (quick, no soaking needed)
Ingredients (1 L): 60–80 g hulled hemp seeds + 1 L water + 1 small spoon of maple syrup (optional) + pinch of salt.
With the machine: seeds + water → program. Generally no straining.
Taste: more plant-like. It works very well in a smoothie (banana/cocoa) or in a vanilla version.
6) Soy milk (the most protein-rich, great for cooking)
Ingredients (1 L): 90–110 g yellow soy beans + 1 L water.
Soaking: 10 to 12 hours, then rinse.
Note: soy is ideally worked with a sufficient cooking/heating step (for taste and digestibility). Follow your machine's program provided for plant-based/heated drinks.
Usage: sauces, béchamel, crepes, cakes… it is often the one that "replaces" dairy best in terms of texture.
7) Coconut milk (fragrant, cooking & desserts)
Ingredients (1 L): 120–160 g shredded coconut (or flesh) + 1 L water + pinch of salt.
With the machine: coconut + water → program. Straining according to your preference.
Texture tip: coconut solidifies a bit in the cold, this is normal. Shake vigorously before serving.
8) Cashew milk (the creamiest, no strainer needed)
Ingredients (1 L): 90–110 g cashews + 1 L water + pinch of salt.
Soaking: 2 to 4 hours (or 30 min in hot water if you're in a hurry), then rinse.
With the machine: cashews + water → program. No need for straining in most cases.
"Snack milk" version: add 1 date + unsweetened cocoa. Very mild result, no "powdery" effect.
9) Sesame milk (distinctive, great in vanilla version)
Ingredients (1 L): 70–90 g (blonde) sesame seeds + 1 L water + vanilla.
Soaking: 4 to 8 hours, then rinse.
With the machine: sesame + water → program. Straining recommended (the hulls can remain slightly present).
Little extra: a touch of cinnamon turns this milk into a very quick "dessert" drink.
10) Pistachio milk (delicate, “coffee & dessert”)
Ingredients (1 L): 90–110 g shelled pistachios (unsalted) + 1 L water + pinch of salt.
Soaking: 4 to 6 hours, then rinse (this softens and helps the color).
With the machine: pistachio + water → program. Straining optional.
Express idea: a homemade pistachio latte → pistachio milk + coffee + a hint of maple syrup.
What to do with the okara (pulp)? 6 anti-waste ideas
- Cookies: replace 1/3 of the flour with almond/hazelnut pulp.
- Granola: mix okara + rolled oats + honey/syrup + spices, then bake.
- Pancakes: add 2–3 tablespoons of pulp to the batter.
- Energy balls: pulp + dates + cocoa + peanut butter.
- Crackers: pulp + seeds + herbs + a drizzle of oil, spread thinly and baked.
- Thickener: a little pulp in a soup or sauce (small amounts).
FAQ – questions we really ask ourselves
Why does my plant milk separate in the fridge?
It's normal: without additives, the water and solids tend to separate. Shake before serving. If you want to limit this, make a slightly more concentrated milk or stick to cashew/pistachio (more "emulsified").
How long does it keep?
Generally 3 to 4 days in the fridge in a clean bottle. If the smell changes, if it becomes "bubbly," or if you have any doubts: throw it out (no regrets).
Which plant milk is most neutral for cooking?
Oat and soy are often the easiest to use in savory dishes and pastries. Rice is mild but sweeter on the palate.
And for school allergies?
Nuts, soy, and sesame are common allergens. For a "safer" option depending on the context, rice milk (or oat, if tolerated) is often simpler — but always check school rules and medical advice if needed.
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