Last Updated on September 29, 2025 by Krista Linares, MPH, RD and Leslie Canales
This easy vegan horchata recipe is the perfect addition to your summer gatherings. This recipe features pantry staples like rice, cinnamon, and vanilla extract. It also requires minimal hands-on prep time.
The recipe is inspired by the Mexican version, most popular in the United States. The Mexican version of horchata is usually made with dairy products such as condensed milk. Every horchata is a bit different. Some are creamy and thick, while others are more like sweetened rice water. This vegan horchata is not overly sweet and is just as creamy as recipes made with dairy.
This recipe was a focus of my essay that was published in Nutrition con Sabor’s Agua Fresca Issue. There have been a few iterations in the short time since I started working on this recipe. I am proud to share a version that truly hits the spot for me. Special thank you to my mom for her support and guidance on this recipe. She gave me the confidence that this recipe was ready to be enjoyed by others.Â
The opportunity to share my culture with you all has made this recipe even more special. If you’ve never tried a dairy-free horchata, I think you’ll love this vegan twist on a classic! It’s refreshing, and of course, pairs well with the vibrant, warming flavors of Mexico.
Dietitian Tips:
The best choice of milk for a plant-based horchata is soymilk. Not only is it creamy, but it also has a similar protein content to cow’s milk. Soy milk is the highest protein plant milk option on the market!
While horchata is definitely a sweet drink, you may be surprised to find out how easy it is to fit it into an overall balanced diet. Read more in our blog post: Is Horchata Healthy?
Our Favorite Vegan Horchata Recipe
Easy Vegan Horchata
Equipment
- 1 fine mesh strainer or a cheese cloth
- 1 airtight container for storage
Ingredients
- 1 ½ cups uncooked long-grain white rice
- 2 whole cinnamon sticks
- 3 cups water
- 3 cups unsweetened soy milk
- 1 ¼ cups maple syrup
- 1 tbsp vanilla extract
Instructions
- Wash and rinse rice until the water runs clear.
- Place rinsed rice in a large bowl. Fill the bowl with 3 cups of fresh water to cover the rice. Add 2 cinnamon sticks. Cover with a lid and allow to soak overnight in the fridge.
- Pour the soaked rice, cinnamon sticks, and water into the blender.
- Blend rice until frothy.
- Strain the liquid using a metal mesh strainer or cheesecloth.
- Add the strained rice milk to a blender. Add plant-based milk, maple syrup, and vanilla extract. Blend the ingredients until frothy.
- Transfer to an airtight container and store in the fridge until ready to serve.
- Serve over ice with a dash of cinnamon. Enjoy!
Notes
- This drink should be smooth and free from grit.Â
- Some small pieces and settling are normal. You may need to stir the drink to redistribute the cinnamon, which tends to settle.Â
- You can use any plant-based milk you like. The recipe was tested with unsweetened vanilla soymilk. The horchata had a smooth and creamy texture.
- Store for up to 5 days in a sealed container in the fridge.
About the Author
Leslie Canales
Hola, I’m Leslie, an aspiring registered dietitian pursuing a Master’s degree in Nutrition and Dietetics. My passion is supporting underappreciated communities and equitable access to healthcare—specifically weight-inclusive, culturally relevant, trauma-informed care—in the nutrition field.
Website: canale783.wixsite.com/lcfnutrition