7 Recipes with Plant Milk That Go Way Beyond Your Morning Latte

Looking to get creative in the kitchen? We’ve created a menu of plant-based milk recipes where soy, oat, almond, and other dairy alternatives are the stars of the show.

Most people use plant-based milks as a direct replacement for dairy. It serves as a superb substitute for cows’ milk in hot drinks, breakfast cereals, milkshakes, and smoothies. And many Hueligans use it in place of water to add another dimension to our meals.

But plant-based milks and creams are incredibly versatile and can bring depth and flavour to a whole range of dishes beyond these straightforward swaps. 

Nevertheless, only a quarter of plant-based milk drinkers have ever used these products in cooking, according to one survey. 

So, we asked around the Huel offices for our teams’ favourite plant milk recipes and have put together a ‘menu’ of inspiration for culinary creation. 

Our 7 best plant milk recipes

There are loads of plant-based milk recipes out there—particularly for cakes, bakes, and breakfasts. While these (mainly) sweet treats are great, we wanted to put together more of a savoury-focused selection for your weekly meal prep—though we couldn’t resist one deliciously decadent dessert.

These vegan-friendly meals are vouched for by our teams. But we don’t claim to be professional chefs, so adjust them as you see fit. 

Plant milk soup recipes

If you’re after quick and easy plant-based milk recipes, soups are an ideal option. Here are some of our favourites.

1. ‘Cream’ of tomato and balsamic soup

This soup makes for a reliable weekend lunch. It’s packed full of late summer flavours.

Ingredients:

• 6 large tomatoes, quartered

• 2 red peppers, halved and deseeded

• 4 tbsp olive oil

• 1 red onion, chopped

• 1 garlic clove, diced

• 1 celery stick, chopped

• 3 tbsp tomato puree

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp sugar

• 1 tbsp balsamic vinegar

• 1x 400g can chopped tomatoes

• 200ml unsweetened soy milk

• Small bunch of basil, chopped

• Salt and pepper

Method:

1. Preheat your oven to 200°C. Combine the tomatoes and red peppers with 2 tbsp olive oil and roast for 20-30 minutes. 

2. With the remaining oil, gently fry the onion, garlic, and celery in a deep casserole dish on a medium heat until soft. Stir in the tomato puree and spices, cook for a minute, then add the balsamic vinegar and chopped tomatoes. Bring to a boil, then reduce to a simmer on a low heat. 

3. After 20 minutes or so, the roast tomatoes and peppers should have taken on some colour and be falling apart. Remove them from the oven and put them in the casserole. Using a stick blender, blend into a smooth soup. Turn off the heat and stir in the soy milk, basil, and seasoning. 

4. Serve warm with bread. 

2. Spanish-inspired ‘ajo blanco’

I first had this chilled almond soup on a family holiday to Spain as a kid. I had no idea what I’d ordered, but I’ve loved it ever since. 

Ingredients:

• 100g fresh white bread, torn into pieces

• 100g blanched almonds

• 100ml almond milk

• 1 small garlic glove

• Zest and juice of ½ a lemon

• 50ml olive oil

Method:

1. Soak the bread in 200ml of water for 10 minutes. Then, place the bread, nuts, almond milk, garlic, and lemon in a blender and blitz until fairly smooth. 

2. Next, with the blender still running, trickle the olive oil into the soup - this will gradually emulsify it. Season to your taste. Serve chilled.

3. Kentucky-fried cauliflower

I first tasted a version of this at a vegan restaurant, and my mind was blown. Turns out, it’s not that complicated to make either. I have a deep fat fryer at home, but you can air fry or oven-roast it instead for a healthier option.#

Ingredients:

• 1 medium cauliflower

• 200g plain flour

• Southern spice mix (4 tsp paprika, 2 tsp white pepper, 1 tsp salt, 1tsp ground garlic, 1tsp mustard powder, 0.5 tsp dried oregano, 0.5 tsp thyme, 0.5 tsp cayenne pepper)

• 100ml oat milk

• 1l vegetable oil

Method:

1. Break the cauliflower into equal-sized florets. Combine the flour and spice mix in a bowl, then divide into two bowls.

2. In the first bowl, whisk together the oat milk and flour/spice mix. Dip each floret into the wet mix until covered in batter, then transfer to the dry mix and cover again. 

3. Heat oil in your fryer until very hot (aim for about 180°C), then deep fry batches of the florets for 3-4 minutes until golden brown. Transfer to a baking tray and place them in a warm oven until all the batches are cooked.

4. Vegan pea risotto with pea milk

This recipe (and endless variations of it) is a go-to mid-week supper. Super easy, fairly quick, and very satisfying. 

Ingredients:

• 75g frozen peas

• 30ml olive oil

• 1 small onion, chopped

• 1 garlic clove, chopped

• 100g arborio rice

• Small glass of white wine (optional)

• 500ml vegetable stock

• 25 ml pea milk

• Grated nutmeg

• Vegan cheese (choose something as close to Parmesan as you can find)

Method:

1. Put the peas in a pan, cover with freshly boiled water, and bring to the boil. Drain, then refresh the peas in cold water so they retain their vibrant colour. 

2. In a separate pan, gently cook the onion in olive oil for 10 minutes until soft (don’t caramelise it). Add the garlic and cook for another minute or two.

3. Pour in the rice and stir to coat it in the oil and onions. If using the wine, pour it into the pan and keep stirring until the liquid is absorbed and the alcohol cooked off (about 3 mins). 

4. Get a ladleful of the stock and pour it into the rice. Stir for 3-4 mins on a low heat until the liquid is fully absorbed, then add another ladleful. Continue until all the stock is absorbed. Taste to ensure the rice is cooked. 

5. Remove from the heat and stir in the peas, the pea milk, grated nutmeg, and vegan cheese. 

6. Season to taste. You won’t need to add much salt since the stock already contains a fair amount of sodium. 

5. Vegan macaroni ‘cheese’ with cashew milk

It’s pretty indulgent and rich, but sometimes you just want some comfort food!

Ingredients:

• 350g macaroni pasta

• 500ml cashew milk

• 200g nutritional yeast

• ½ tsp turmeric

• ½ tsp garlic powder

• 1 tsp salt

• 200g grated vegan cheese (choose something that melts well)

• 200g panko breadcrumbs

• ½ tsp smoked paprika

• 1 tsp mixed Italian herbs

Method:

1. Preheat the oven to 200°C. 

2. Par-boil the macaroni - cook for about 6 minutes until softening but not al dente (it will continue to cook once you remove it from the heat, and later in the oven). Drain. 

3. Combine the cashew milk, yeast, spices, and vegan cheese in a pan and bring to a simmer. 

4. Spread the drained macaroni onto an oven dish, then pour the cashew milk mix over and stir together.

5. Mix the breadcrumbs, paprika, and herbs in a bowl, then sprinkle evenly over the macaroni. Bake uncovered for 15 minutes until golden brown.

6. Keralan coconut curry

South Indian food is renowned for its use of coconuts, and this easy curry is a perfect showcase for this tasty ingredient. 

Ingredients:

• 500g mixed veg (use whatever’s in season - green beans, sliced carrots, mangetout, peas, cauliflower or anything else)

• 1 tbsp coconut oil

• 1 small onion, chopped

• 1 green chilli

• ½ tsp black mustard seeds

• ½ tsp turmeric

• ½ tsp chilli powder

• 2 tbsp tamarind paste

• ½ tsp sugar

• 200g grated coconut flesh (you can find it in the frozen aisle at most supermarkets)

• Salt

• 400 ml coconut milk

• Rice (to serve)

Method:

1. Steam the mixed veg. It needs to be cooked, but should still have some bite. Set aside.

2. Gently fry the onion in the coconut oil for about 10 mins. Add the black mustard seeds and keep stirring until they start to pop. Add the other spices, salt, sugar, coconut flesh, and the coconut milk. Bring to the boil, then reduce to a simmer for 10 mins on a low heat. Mix in the other veg, and continue cooking for 2-3 more minutes. Check the veg is cooked through. 

3. Serve with rice. 

7. All-rice pudding

Rice milk is naturally sweet, so you don’t have to add as much sugar as in traditional recipes. 

Ingredients:

• 500g pudding rice

• 25g brown sugar

• 500ml rice milk

• 100ml plant-based cream (optional)

• ½ tsp vanilla extract

• ½ tsp grated nutmeg

• 1 medjool date, stoned and chopped

• 1 tbsp crushed pistachios

• 1 tsp ground flaxseed

Method:

1. Combine the rice, brown sugar and rice milk in a pan, and gradually bring to a simmer. Stir often. 

2. After about 10 minutes, the rice should be cooked. You’re looking for a rich, creamy consistency. 

3. Stir in the plant-based cream, vanilla extract, and nutmeg. Remove from the heat. 

4. Serve with the date, pistachios, and flaxseeds sprinkled on top.

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Get creative with plant-based milk recipes

As our ‘menu’ shows, plant milks are incredibly versatile and add a rich, creamy texture and depth of flavour to both sweet and savoury dishes - they’re more than just shoe-ins for cows’ milk in cereal and coffee. 

And there are many, many more recipes with plant milk to discover or invent. All you need is a little inspiration. 

Words by Leo Wren