Make Your Own Dairy-Free Milk

Get instant access to the FREE Dairy-Free Milk Class

This class is intended to be a sampling of what we offer at the Academy of Culinary Nutrition, and as such, you will receive news and updates about our program via email. You can opt out at any time.

Conquer The Kitchen And Find Confidence In DIY-ing Dairy-Free Milk


Learn how to make your very own dairy-free milk using ingredients you likely already have in your pantry

Tired of spending a ridiculous amount on dairy-free milk that’s doesn’t really suit your taste palette anyways?

Maybe you have an overflowing mountain of nut-milk cartons building up in your recycling bin. And if you made it your goal to reduce your waste this year, well, it’s time to get started!

We have a solution for you that will help you reduce your waste, reduce how much you’re spending on dairy-free milk AND do it all without leaving your home.

You can make your own delicious dairy-free milk within 5 minutes in your own kitchen!

You will never have to buy the expensive, watered down store-bought milk again.

With this free class, you’ll eliminate the refined or artificial sweeteners, emulsifiers and stabilizers that are usually found in pre-packed dairy-free milks.

You’ll create your own homemade nut or seed milk that is:

  • Free from any additives or preservatives
  • Naturally dairy-free
  • Refined sugar-free
  • Low waste
  • Easy to make at home
  • Rich in flavour and freshness
  • Simple to adapt & substitute other ingredients
  • Higher in nutrients

Get free, instant access to our Dairy-Free Milk Class, where Meghan Telpner shares:

  • a downloadable recipe to make a protein-rich dairy-free milk (gluten-free/dairy-free/vegan)
  • step-by-step demonstration of how to make dairy-free milk from seeds
  • what you usually find in store-bought non-dairy milk (that you don't want in there!)
  • why making your own dairy-free milk not only tastes better than store bought but is better for you
  • which nuts and seeds have the highest plant-based proteins
  • the importance of filtered water
  • ideas on how you can use the leftover pulp & further reduce your waste
  • easy ways you can customize the recipe to make it your own

Meet Your Instructor

Meghan Telpner

Meghan Telpner is a Toronto-based author, speaker, nutritionist, and the founder of the Academy of Culinary Nutrition. She’s written two bestselling books: UnDiet: Eat Your Way to Vibrant Health and The UnDiet Cookbook. Meghan’s success in cultivating a global community of UnDiet enthusiasts and Culinary Nutrition Experts has garnered her a feature in Forbes, and ranked her as one of the top 100 female entrepreneurs in Canada. She is also the mother of a hungry little boy.