Plant-derived milk substitutes: characteristics, variety, and homemade preparation techniques for vegetable-based beverages
Max Müller
2026-03-18
5 min. read
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Contemporary dietary trends have elevated the prominence of plant-based products—particularly the extensive range of beverages colloquially referred to as "milk"—among consumers adhering to vegan diets, individuals managing lactose intolerance, food allergies, or those seeking healthier substitutes for conventional dairy. However, does the terminology employed—"beverage" versus "milk"—genuinely reflect distinctions in composition, nutritional profiles, or processing techniques? This resource explores the fundamental aspects of classification, properties, and practical guidance for independently preparing plant-derived milk alternatives within a home setting.
Milk and herbal drinks
In accordance with Regulation (EC) No 1308/2013, milk: refers exclusively to a simple extract of milk without any additives or extract obtained from at least one dose. The term milk may, however, be applied to: processed milk without any change in composition or to milk whose fat content has been normalized; combined with terms meaning type, class, quality, origin or purpose of such milk or describing the technological process of its processing or change of composition to which it has been subjected, provided that this change is limited to the addition of the natural ingredients of the milk or to the milk in which the fat content is normalized.
Vegetable milk of all types
Vegetable beverages can be obtained from virtually all kinds of nuts and seeds, e.g. nuts, legumes, kidney beverage, macadamia, etc. They are equally popular with soybeans (also in flavored versions). We can also meet with beers made from seeds such as sesame, sunflower, grains such as oats, Greek, jaguars, beers, or other types of beers.
How do you make vegetable milk?
A plant drink is made from the seeds, nuts, cereals mentioned above, which are subjected to many processes i.e. urination, grinding, sweating. An important element is to moisten the ingredient e.g. almonds throughout the night to get rid of the anti-nutritive ingredients, but also to make them softer and easier to blend. Then the selected ingredient should be softened, blended if we want to make the milk more harmonious or to make our milk more flavorful. It is also at this point that we can add the right ingredient. Then we can recommend the right amount of water (fruit juice) to be added to the source of the product.
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