The possibility of making vegan milk from decorticated sesame seed, almond, and peanut and their utilization in the production of dairy imitations was investigated, compared with cow milk. Sesame seeds, almond and peanut were soaked separately in tap water containing 0.5g/ NaHCO₃/L water for 12h at room temperature, then drained and washed with fresh tap water, steamed for 15 min, followed by cooling directly in cold water, then draining from excess water and grinding in adequate quantity of distilled water for about 20 min, then filtering through cheese cloth. The obtained milk was pasteurized and stored at 4 ± 1 °C for 14 days. The chemical, physical analysis and sensory properties were done for different vegan milk and cow milk. Results showed that fat content in almond milk was 7.6%, protein content of peanut milk of 3.5%, and the highest potassium content  of 1620 mg/l was detected in almond milk, followed by peanut milk  of 1415 mg/l. The obtained results clarified that sesame milk contained more zinc and iron than the other vegan milk. Saturated fatty acid content of vegan milk was 8.12, 17.2, 20.2% of total fat for almond, peanut and sesame milk, respectively. In addition vegan milks were richer in unsaturated fatty acids of 91.66, 82.58 and 79.67% for almond, peanut and sesame milk, compared with cow milk (23.12%). All vegan milks were found to be richer in some essential amino acids (such as Threonine, Arginine, Valine, Isoleucine, Leucine and Lysine) than cow milk. Thus we recommend to  use the studied vegan milk as dairy free product for the people who suffer allergies from cow milk.