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Dairy-Free, Nut-Free Vanilla 'Bean' Milk

Prep Time 12 hours
Cook Time 7 minutes
Total Time 12 hours 7 minutes
Servings 4
Author Lauren Goslin


  • 1/2 c. dried mild-tasting beans Navy, Great Northern, and black are all delicious!
  • 1/2 T. lemon juice
  • 4 c. purified water divided, plus more for soaking the beans
  • 2 t. vanilla
  • 1/2 t. salt
  • 1 T. maple syrup
  • 12 drops liquid stevia


  • Place the beans and lemon juice in a bowl.
  • Cover the beans with water, and let them soak for 12-24 hours.
  • Drain and rinse the beans.
  • Add the beans and three cups of water to a blender, and blend for about 2 minutes until it appears smooth.
  • Strain the mixture through a fine sieve or nut milk bag, removing the bean pulp.
  • Heat a pot over medium heat, and add the bean milk.
  • Stirring constantly, warm the bean milk for 10 minutes. BE CAREFUL to not let the mixture come to a rolling boil, only a low simmer. Otherwise, the milk will scald, and it will have a burnt taste.
  • Stir in the final cup of water, vanilla, salt, maple syrup, and stevia.
  • Cool.
  • Pour into a storage container, and store in the fridge.
  • Use as you would regular milk!