You know it – I’m a big fan of homemade products! From cosmetics to vegan milks, it’s such a joy to be able to make things on your own, especially when it’s quick and simple, and you can get all the ingredients with ease.

Let’s face it, chemicals and food additives are absolutely everywhere nowadays! And it even gets tricky when it comes to healthy products like vegan milk, as I share in my post “What’s in my Store-Bought Almond Milk?“. Indeed, natural products can not be stored for months away from the refrigerator, so there’s always something added to preserve freshness. And let’s not forget that making your own products mean you also save on packaging – your wallet and the planet will thank you for that!

Yes, making homemade vegan milk is certainly cheaper than buying it in the supermarket! And for those who say “but what if I need it last minute and don’t have 8 hours soaking time for the nuts/grains?” – for you we’ve got oat milk which literally takes 5 minutes to whip up!

If you’re with me on the LeBootCamp program, you’ve already got my recipes for homemade Almond Milk, Hazelnut Milk, and Cashew Milk. Today we’re going to add two more vegan milks to the list – one made with LeBootCamp’s flagship food and miracle grain, buckwheat; and the second, a super easy recipe made with oats.

Note that these recipes are unsweetened, however if you like a little flavor or sweetness in your milk, just add some vanilla extract, agave, Stevia, or organic honey!

Homemade Buckwheat Milk

Ingredients:

• 3/4 cup to 1 cup of kasha (roasted buckwheat kernels)
• 3 to 4 cups of filtered water (depending on how thick you like your milk)

Directions:

1. Soak the buckwheat kernels in a bowl of water overnight.
2. Rinse with fresh water and drain.
3. Pour the buckwheat and filtered water into a blender, and blend until white and milky.
4. Filter the milk through a cheesecloth or nut milk bag in order to eliminate pulp.
5. Optional: add flavor or sweetness according to your preference and blend one last time.
6. Pour the buckwheat milk into a bottle with a lid and store in a cool place. This milk keeps well for a few days.
7. Note: it is natural for separation to occur – simply shake the bottle well before each use!

Homemade Oat Milk

Ingredients:

• 1 cup of oats
• 3 to 4 cups of filtered water (depending on how thick you like your milk)

Directions:

1. Rinse the oats in water and then drain.
2. Pour the oats and filtered water into the blender, and blend until white and milky.
3. Filter the milk through a cheesecloth or nut milk bag in order to eliminate pulp.
4. Optional: add flavor or sweetness according to your preference and blend one last time.
5. Pour the oat milk into a bottle with a lid and store in a cool place. This milk keeps well for a few days.
6. Note: it is natural for separation to occur – simply shake the bottle well before each use!

I’d love to see your vegan milk creations and how you enjoy them! Share photos of your homemade products with me on Instagram and Twitter by tagging @valerieorsoni.

Bon appétit!

Valerie Orsoni
Your LeBootCamp Coach