Beverages
This bean milk recipe transforms simple ingredients into a creamy, nutty dairy-free milk that rivals store-bought versions—without the additives. 💛 The secret lies in blending soaked beans with water, then straining for silky smoothness that’s perfect for coffee, cereal, or baking.
What sets this apart is its customizable flavor profile, from vanilla sweetness to fortified nutrition, all while being plant-based and protein-rich.
What makes this recipe stand out is its versatility—whether you prefer the richness of cashew milk or the protein boost of soy, the process remains the same.
No special equipment is needed beyond a high-speed blender and cheesecloth, and the ingredients are pantry staples like dates for sweetness or nutritional yeast for a cheesy note. The result? A lactose-free, cholesterol-free beverage that’s as nourishing as it is delicious.
By the time you’re done, you’ll have a batch of creamy, frothy milk that’s ready to drink or use in recipes. The best part? It keeps for up to a week in the fridge, making it an easy addition to your daily routine.
Whether you’re avoiding dairy or simply exploring plant-based options, this recipe delivers restaurant-quality creaminess at home.
Ready to make your own? Here’s everything you need to create a customizable, nutrient-packed milk that tastes as good as it is good for you. Let’s get started!
Ingredients for bean milk
Pantry staples transform into velvety, protein-rich milk with just a blender and strainer.
| Ingredient | Amount | Notes |
|---|---|---|
| White Beans (Cannellini or Great Northern) 🌱 | 1 ½ cups | Dried or canned, drained and rinsed |
| Filtered Water 💧 | 4 cups | Room temperature preferred |
| Raw Cashews 🥜 | ½ cup | Soaked 2 hours for creaminess |
| Pure Maple Syrup 🍯 | 2 tbsp | Grade B for deeper flavor |
| Nutritional Yeast 🍄 | ¼ cup | For cheesy, umami depth |
| Vanilla Extract 🌿 | 1 tsp | Pure, alcohol-free preferred |
| Sea Salt 🧂 | ½ tsp | Fine grain, adjust to taste |
| Ground Cinnamon 🌶️ | ¼ tsp | Optional for warmth |
| Dates (Pitted) 🍇 | 4 whole | Soaked 10 mins for sweetness |
| White Vinegar 🍶 | 1 tsp | Balances sweetness |
| Unsweetened Cocoa Powder 🍫 | 1 tbsp | Optional for chocolate flavor |
| Lemon Juice 🍋 | ½ tsp | Freshly squeezed for tang |
| Cheesecloth or Fine-Mesh Strainer 🧻 | For smooth straining |
The beans are the backbone—cannellini or great northern work best for their neutral taste and creamy texture. Trader Joe's or bulk bins at Whole Foods have the best dried varieties, but canned is fine in a pinch (just rinse well). For extra richness, soak the beans overnight instead of using canned—trust me, it makes a difference. The cashews? Costco sells them in bulk for the best price, but any raw cashews will do. If you're using dried beans, soak them 8 hours or overnight—this cuts down on blending time and prevents grittiness in the final milk. Skip the salted versions of canned beans unless you adjust the final salt level.
No cashews? Macadamia nuts or almonds work too—just soak them longer. Running short on dates? Medjool dates or agave nectar sweeten just as well. The nutritional yeast is non-negotiable for that cheesy, savory depth—Bob's Red Mill brand is my go-to, but any quality brand works. For chocolate lovers, swap the cocoa powder for instant coffee or matcha powder—same technique, different flavors. The vinegar and lemon juice might seem odd, but they balance the sweetness and add a subtle tang that makes the milk taste more like traditional dairy. Don't skip the straining—even with a high-speed blender, you'll get a smoother texture if you strain through cheesecloth or a nut milk bag.
Store your fresh bean milk in glass jars in the fridge for up to 7 days—it actually tastes better after a day or two as the flavors meld. Freeze in ice cube trays for single-serving coffee additions. The strained bean pulp? Don't toss it—blend it with oil for hummus or fold into baked goods for extra protein. For barista-style froth, shake the chilled milk in a sealed jar for 30 seconds before pouring. Triple the recipe if you're using it for cooking or baking—it keeps just as well and saves time.
Why You'll Love This Recipe
- Four-Ingredient Magic: I swear, this takes less time than waiting for a coffee machine. Soak the cashews overnight—that’s it—then blend with drained beans, water, and a splash of maple syrup. No straining, no fuss, just smooth, creamy milk in 10 minutes.
- Rich Without Guilt: The cashews add buttery depth while the beans keep it hearty, and that nutritional yeast? Umami gold. It’s like a latte, but with protein and none of the dairy jitters—honestly, my morning smoothie game changed forever.
- Sippable Any Time: Cold in oat milk, hot in coffee, or straight up with a pinch of cinnamon. I’ve poured it over pancakes, stirred it into chia pudding, and even used it in savory soups (yes, really). The possibilities are endless, and the taste holds up every time.
- Pantry Goldmine: Between us, this recipe costs me pennies per serving. Cannellini beans last forever, cashews buy in bulk, and maple syrup stretches further than store-bought milk. Plus, leftovers? Just refrigerate—no waste, no stress. My wallet and my taste buds thank me weekly.
Step-by-step instructions for homemade bean milk
Here's how to craft velvety, nutty bean milk with rich depth—no special equipment needed.
👨🍳 Step 1: Soak and Prepare the Base Ingredients
Start by soaking the 0.5 cup raw cashews in plenty of water for 2 hours (or overnight for maximum creaminess). This softens them completely, ensuring they blend smoothly. While they soak, prepare the 4 whole dates (pitted) by soaking them in warm water for 10 minutes—this makes them pliable and easier to blend.
Drain both the cashews and dates thoroughly before using. Real talk: skipping the soak means your milk will be gritty. Trust me, the extra time pays off with that silky texture we're after.
🍳 Step 2: Blend the Wet Ingredients to Creamy Perfection
In a high-powered blender, combine the soaked 0.5 cup raw cashews, 4 cups filtered water, 1.5 cups white beans (cannellini or great northern), and the drained 4 whole dates. Blend on high for 1-2 minutes until completely smooth—you should see no visible chunks. The mixture will be thick and pasty at this stage, which is exactly what we want.
Here's where it gets fun: add the 0.25 cup nutritional yeast, 1 tbsp unsweetened cocoa powder, and 0.25 tsp ground cinnamon. Pulse briefly to incorporate these dry ingredients without over-blending. The nutritional yeast adds that cheesy depth, while the cocoa and cinnamon bring warmth and complexity.
🥘 Step 3: Strain for Ultra-Smooth Texture
Line a fine-mesh strainer or cheesecloth over a large bowl. Pour the blended mixture through, pressing gently with a wooden spoon to extract every last drop of liquid. This step is crucial—it removes all fiber and bean particles, giving you that silky, dairy-like consistency. Work in batches if needed; don't rush this or you'll end up with a gritty texture.
I press down firmly but carefully—you want to get all the liquid out without tearing the strainer. The resulting liquid should be pale golden with just a hint of bean color. If it's too thick, whisk in 1-2 tablespoons of filtered water until it reaches your desired consistency. This is your base before we add the finishing touches.
🍳 Step 4: Sweeten and Acidify for Balance
Return the strained liquid to the blender and add the 2 tbsp pure maple syrup, 1 tsp vanilla extract, 1 tsp white vinegar, and 0.5 tsp lemon juice. The vinegar and lemon juice might sound odd, but they're key—they balance the sweetness and mimic the tangy notes found in dairy. Blend briefly just to combine everything evenly.
Taste and adjust the sweetness if needed—I usually add another ½ teaspoon of maple syrup for a perfect balance. The final mixture should be sweet but not cloying, with just a hint of acidity. This is where the magic happens—the flavors come together in a way that's surprisingly reminiscent of store-bought milk, but with that nutty, earthy depth only homemade can provide.
⏰ Step 5: Chill and Serve
Transfer the finished bean milk to a clean glass jar or bottle and refrigerate for at least 1 hour before serving. Chilling enhances the flavors and gives the texture time to settle—it'll thicken slightly in the fridge, which is ideal for pouring. I like to give it 2 hours if I can wait; the longer it chills, the better it tastes.
Serve cold over cereal, in smoothies, or even as a creamer for coffee. The milk should have a rich, nutty aroma with subtle vanilla and cocoa notes. If you find it separates after chilling, just give it a quick shake before using. This bean milk keeps well in the fridge for up to 5 days, making it perfect for meal prep.
Pro Tips For Making Bean Milk
- SOAK BEANS OVERNIGHT: I learned this the hard way—skipping the soak leaves your beans gummy, no matter how long you blend. Use 1 cup dried white beans to 4 cups water, cover, and let them sit 12+ hours. The longer they soak, the creamier the milk turns.
- BLEND CASHEWS FIRST: Sounds weird, but it works—process the raw cashews alone into a fine powder before adding anything else. This breaks them down faster and gives your milk a smoother, richer texture without clumps. (Yes, even if you're impatient like me.)
- STRAIN TWICE: One pass through a nut milk bag leaves behind gritty bits. Fold the bag back over the pulp and press again—this time, squeeze gently but firmly to catch every last drop. You’ll get nearly double the yield, and the milk will be silky.
- SWEETEN SPARINGLY: Maple syrup adds depth, but too much turns your milk cloying. Start with 1 tablespoon per cup of liquid, taste, then adjust. Nutritional yeast’s umami balances sweetness, so add that first—it’s the real flavor anchor.
Make-ahead tips for this recipe
Batch Prep Strategy
Double or triple the recipe and store it in glass mason jars with airtight lids. I prep 4 servings at once—it takes the same effort as 1 serving, but you’ll have milk ready for the week.
Label jars with the date and flavor (vanilla, chocolate, etc.) to track freshness. 📅
Freezing for Convenience
Freeze in ice cube trays for single-serving coffee additions. Once frozen, transfer cubes to a freezer bag and flatten to save space. Thaw overnight in the fridge—no need to defrost quickly. This works perfectly for barista-style drinks or smoothies. ❄️
Reheating & Texture Tips
If your milk thickens in the fridge, simply shake the jar vigorously before using. For a smoother texture, warm gently in a saucepan over low heat (don’t boil) for 2-3 minutes, stirring constantly. This restores creaminess without altering flavor. 🔥
Pulp Repurposing
Don’t toss the strained bean pulp! Blend it with olive oil and lemon juice for a high-protein hummus or fold into muffins for extra moisture. I’ve also used it as a vegan meat substitute in chili—it adds heartiness without overpowering flavors. 🌱
Flavor Boosting Over Time
The longer bean milk sits in the fridge, the more the flavors meld. After 24 hours, it develops a deeper, nuttier taste—almost like aged cheese. For extra richness, add 1 tsp vanilla extract or ½ tsp cinnamon after chilling.
Store in the back of the fridge where it’s coolest for maximum shelf life. ✨
Shelf Life Hacks
Extend freshness by adding 1 tsp lemon juice to the jar before sealing—this acts as a natural preservative. Keep it fully submerged under liquid if freezing for longer storage (up to 3 months).
For quick use, store in the door shelf (where it’s slightly warmer) for up to 3 days. 💡
Nutrition facts
Frequently asked questions
Can I make this bean milk without a high-speed blender?
Yes, but you'll need to soak the beans longer—overnight instead of 8 hours—and blend in batches with a regular blender. For ultra-smooth results, strain through a nut milk bag or double-layered cheesecloth. The texture may be slightly thicker, but it'll still work beautifully in recipes.
How do I get rid of the beany taste in my bean milk?
Use cannellini or great northern beans (they're milder than black beans) and roast them at 350°F for 15 minutes before blending to mellow the flavor. Adding vanilla extract, cinnamon, or cocoa powder also helps mask any beany notes while adding depth. The straining process removes most of the flavor compounds, so don't skip that step!
Is this bean milk suitable for babies or toddlers?
Yes, but with modifications: omit nutritional yeast (it contains B vitamins that may be unnecessary for little ones) and reduce sweetener to just 1 tsp maple syrup. Always introduce new foods one at a time and consult your pediatrician first. The natural protein and calcium make it a great alternative to cow's milk for older babies (1 year+).
Can I use this milk in coffee or lattes?
This bean milk froths beautifully when chilled. For barista-style results, shake the cold milk in a sealed jar for 30 seconds before pouring. Add ½ tsp vanilla extract to the milk before blending for extra coffee-friendly flavor. It works perfectly in espresso drinks and keeps your coffee creamy without dairy.
What's the best way to store leftover bean pulp?
Transfer the pulp to an airtight container and refrigerate for up to 3 days. For longer storage, freeze it in 1-cup portions. To use later, blend with water or plant-based milk to recreate fresh bean milk texture. The pulp is also great in veggie burgers or as a thickener in soups!