This study was carried out to develop a plant-based milk from kenaf seed and soybean. The production of this product involved the process of soaking, grinding, filtration, mixing according to the ratio of formulation , alkalinisation and pasteurisation. The physicochemical properties: (physical analyses: colour analysis, total soluble solids and pH) ,(chemical analysis: proximate analysis) along with sensory analysis were conducted. The combination formulation of kenaf seed milk and soybean milk has complemented the formulated plant-based milk nutritional content by producing a significant result for each response (p < 0.05). The sensory analysis found that formulation 5 (kenaf seed milk: soybean milk, 120:80) has received the highest score of overall acceptability by panellists.