Vegan Bean Milk (soy-free, nut-free, grain-free)

image of granola and a jar of vegan bean milk in the background

Vegan Bean Milk (soy-free, nut-free, grain-free)

Vegan Bean Milk is a nutritious, creamy beverage that's great for topping cereal, oatmeal, granola and adding to smoothies. This recipe is naturally gluten-free. Vegan Bean Milk is dairy-free, soy-free and nut-free. And you can actually make this beautiful milk with canned beans! — super convenient!

Course Breakfast, condiment, Snack

Cuisine American

Keyword bean, dairy-free, gluten-free, grain-free, milk, nut free, vegan

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 56kcal

Author Megan

Cost $2 or less if you use dried beans

Equipment

blender

Ingredients

1 can white beans OR 1-2/3 cup cooked white beans: navy, kidney or Northern
1-2/3 cup filtered water
2 Tablespoons maple syrup You could also use two soaked, softened dates, if preferred. (For GAPS, use honey; for Low Carb, sub in Lakanto's Maple Syrup or stevia, to taste.)
1/8 teaspoon cinnamon Use more if preferred. I like it subtle.
Optional: 1 teaspoon vanilla extract, 1 to 2 pinches sea salt

Instructions

Place water, beans, maple syrup and cinnamon in high-powered blender. Blend for 30 seconds at medium speed. Increase speed to medium-high for 20 additional seconds.
Pour into quart-size mason jar, and serve, or refrigerate until ready to use.

Notes

The Low Carb, Keto version of this recipe has 4.5 grams net carbs per serving.

Nutrition