This study aimed to prepare healthy and tasty alternative milk for lactose and casein intolerance. Plant materials which used to prepare alternative milk were grated coconut, potato powder, corn grain, tiger nut, sorghum seeds, dry bean seeds, sesame seeds and cantaloupe seeds. Chemical, minerals, physical, sensory and color of the alternative milk were determined. Results showed that, there were significant differences between all milk samples in chemical composition (dry weight basis). Protein ranged between 18.26% in cantaloupe seeds milk and 2.10% in white corn milk. Coconut milk had high fat content followed by sesame milk and cantaloupe seeds milk. Ash ranged between 4.24% in dry bean milk and 0.74% in corn milk. Total solid was the highest in coconut milk. Cantaloupe seeds milk had the highest amount of phosphorus, magnesium and iron. Sesame milk had higher amounts of potassium, copper, zinc, manganese and selenium. TSS is higher in tiger nut and lowest value in cantaloupe seeds milk. Sedimentation stability was the highest in coconut and dry bean milk. Specific gravity of all milk types was not significantly different among all samples. Milk of coconut had the highest values in all sensory attributes for color, taste, flavor, mouth feel, texture and similarity of milk, respectively. Dry bean milk recorded the lowest value for all sensory attributes. Coconut milk had high L*. While a*-value higher in tiger nut milk. Milk of cantaloupe seeds had high b*-value.