Is it cheaper to make your own non-dairy milk? A full cost breakdown

January 1, 2026 •

4 min read

According to research, homemade almond milk can cost as little as $1.86 for 32 oz, saving you over a dollar compared to the average store-bought version. So, is it cheaper to make your own non-dairy milk across the board? It depends on the type, but for many, the answer is a resounding yes.

Quick Summary

This article analyzes the costs of making various non-dairy milks at home versus buying them commercially. It provides a detailed comparison, explores the benefits of DIY milk, and offers practical recipes to help readers reduce expenses while enjoying fresh, additive-free alternatives.

Key Points

Cost-Effective: Homemade non-dairy milk is significantly cheaper than store-bought versions, with oat milk being the most affordable option.
Healthier Ingredients: DIY milk contains no additives, preservatives, or hidden sugars, giving you full control over what you consume.
Higher Nutritional Value: You can use a higher concentration of base ingredients (like nuts or oats) in homemade milk for a richer, more nutrient-dense product.
Reduced Environmental Impact: Making your own milk minimizes packaging waste and allows for repurposing leftover pulp.
Superior Taste and Freshness: Homemade milk often has a fresher, cleaner taste compared to commercial brands that are processed for long shelf-life.
Simple Process: The basic process for most non-dairy milks involves soaking, blending, and straining, with minimal equipment needed.

Is making non-dairy milk at home cheaper?

When you look at the raw cost of ingredients versus the final price of a carton on the shelf, homemade non-dairy milk is almost always more cost-effective. Store-bought options include markups for processing, packaging, marketing, and transportation. Furthermore, many commercial brands contain a very low percentage of the actual base ingredient (like almonds or oats), filling the rest with water, thickeners, and preservatives. By contrast, your homemade milk is pure, fresh, and often more flavorful.

Oat milk: The most affordable choice

For most people, homemade oat milk represents the most significant savings. A kilogram of rolled oats is inexpensive and yields a large quantity of milk. A single cup of rolled oats, costing well under a dollar, can produce a quart of oat milk. The same amount purchased from a store can be three to four times that price. The process is simple and requires no soaking, making it a fast and budget-friendly option for daily use.

Almond and soy milk: Significant savings

Making almond and soy milk at home also offers considerable savings. A 32 oz container of store-bought almond milk might retail for nearly $3, whereas a homemade batch can cost less than $2. Similarly, homemade soy milk can be made for as little as $0.50 per quart, compared to the $3 to $5 per quart for some commercial brands. While these require soaking, the process is still straightforward and results in a much richer, more nutrient-dense product.

Specialty milks: The best value DIY

For more unique non-dairy milks, like cashew, hemp, or even tiger nut milk, the cost disparity between homemade and store-bought is even wider. Commercial specialty milks are typically expensive premium products. By purchasing the raw ingredients in bulk, you can make these specialty milks for a fraction of the cost, while also controlling the consistency and flavor.

Homemade vs. store-bought: A cost and quality comparison

Here is a detailed comparison illustrating the key differences between homemade and store-bought non-dairy milks.


Feature	Homemade Non-Dairy Milk	Store-Bought Non-Dairy Milk
Cost per serving	Significantly cheaper (especially oat and soy).	Higher cost due to manufacturing, packaging, and transport.
Ingredients	Whole, natural ingredients with no additives.	Often contains thickeners, gums (like carrageenan, xanthan), emulsifiers, and preservatives.
Nutritional value	Denser and richer in nutrients; higher percentage of main ingredient.	Lower nutritional density; mostly water, with added vitamins.
Freshness	Made on demand; fresher and often better tasting.	Processed for a longer shelf life; flavor can be affected.
Customization	Full control over sweetness, thickness, and flavorings.	Limited to the options provided by the manufacturer.
Environmental impact	Reduced waste from single-use packaging. Leftover pulp can be repurposed.	Contributes to packaging waste and emissions from transportation.
Time and effort	Requires soaking, blending, and straining (minimal effort for some types).	Immediate convenience; no preparation required.

The process and equipment for making your own milk

Making your own non-dairy milk is surprisingly simple, often requiring only a few pieces of standard kitchen equipment.

Essential equipment

High-speed blender: This is the most crucial tool. A powerful blender ensures a smooth, creamy result. Brands like Vitamix are excellent, but any high-speed blender will work.
Nut milk bag or cheesecloth: Used to strain the blended mixture, separating the milk from the pulp. A fine-mesh sieve can work in a pinch, but a bag is more efficient for a smoother finish.
Airtight glass jars: Ideal for storing the finished milk in the refrigerator, where it will typically last for 3 to 5 days.

Sample recipes

Quick Oat Milk

Blend 1 cup of rolled oats with 4 cups of very cold water and a pinch of salt for 30 seconds.
Strain through a nut milk bag or fine sieve, gently squeezing.
Store and shake before use.

Classic Almond Milk

Soak 1 cup of raw almonds in water overnight.
Drain and rinse the almonds.
Blend with 4 cups of fresh water until creamy.
Strain through a nut milk bag.

The environmental and health benefits

Beyond the financial savings, making your own non-dairy milk offers compelling environmental and health advantages. Homemade versions are free from the synthetic dyes, added sugars, and stabilizers that are often found in commercial products. This gives you peace of mind and full control over what goes into your body. Moreover, the process generates less waste by eliminating the need for single-use cartons, and the leftover pulp can often be repurposed for other recipes.

Conclusion

For most people, the answer to the question, "Is it cheaper to make your own non-dairy milk?" is a definitive yes. The cost savings are often substantial, particularly for everyday staples like oat and soy milk. Beyond the economic benefits, the ability to control ingredients, ensure freshness, and reduce environmental waste makes homemade non-dairy milk a superior choice. While it requires a small investment in time and equipment, the long-term rewards for your wallet, health, and the planet are well worth the effort.

Learn more about sustainable food practices at the Stone Pier Press blog.

Frequently Asked Questions

Yes, for many types, especially oat and soy milk, the cost of raw ingredients is much lower than the retail price of packaged milk. For example, homemade soy milk can be made for under $1 per gallon.

Oat milk is typically the most budget-friendly non-dairy milk to make at home. A small amount of rolled oats and water yields a large quantity of milk for a fraction of the cost of store-bought alternatives.

Homemade milk is often healthier because you control the ingredients, avoiding the added sugars, synthetic flavors, thickeners, and preservatives found in many commercial products.

The most important tools are a high-speed blender, a nut milk bag or cheesecloth for straining, and an airtight container for storage. Optional equipment includes milk makers like Almond Cow or Milky Plant for convenience.

Homemade non-dairy milk typically lasts 3 to 5 days when stored in an airtight container in the refrigerator. Freshness is a key benefit but requires smaller, more frequent batches.

Yes, the leftover pulp can be repurposed. It can be added to baked goods, smoothies, or oatmeal to add fiber and nutrients, reducing food waste.

Yes, for a creamier, smoother consistency, it's best to soak almonds in water for at least 12 hours before blending.