I have made soya milk in the past and it is pretty easy to do and am actually able to make it in two flavors, “grassy” and “non-grassy”.
Then there are the nut-milks – the quick milks of the non-milks. While I have mostly made almond milk it seems to be a bit pricey because of the cost of almonds. On the other hand, it is possible to buy almonds by the bulk here and therefore bypass plastic packaging.
But my non-milk of choice is oat-milk. Therefore the aim of this exercise is to be able to make it myself and be independent of the purchased variety and its packaging.
The results of my attempts to make oat-milk have been varied, from complete failures to near-misses. The recipe that comes closest is mixing cooked oatmeal with sweet miso. The enzymes in the miso break the complex carbohydrates of the oats down into simple sugars; therefore the sweet taste and un-oaty taste of oat-milk. Unfortunately the miso available was very salty and so was the oat-milk. So the solution to this might be just another miso brand.