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The increasing demand for plant-based milk alternatives has spurred innovation in non-dairy beverage development, particularly in response to rising lactose intolerance, health awareness, and environmental concerns. This study aimed to formulate and evaluate a novel vegan milk derived from Canarium odontophyllum (dabai), a highly nutritious indigenous fruit from Sarawak, Malaysia. Dabai pulp and kernel were combined with sugar, water, guar gum, and vanilla essence to create a palatable and nutritious vegan milk. A mixture design approach was employed to optimize the formulation for sensory acceptability, involving 14 different combinations evaluated by a sensory panel. The optimal formulation comprising 4.576% dabai flesh, 4% kernel, and 11.324% sugar achieved the highest overall acceptability score of 7.17 on a 9-point hedonic scale. It also recorded high mean scores for flavour (7.2), sweetness (7.47), aroma (6.13), creaminess (6.83), and texture (6.63), indicating strong consumer preference and sensory appeal.  This study concludes that dabai vegan milk is a viable dairy-free alternative with unique sensory qualities, suitable for lactose-intolerant and vegan consumers. Future studies are recommended to assess the product's shelf life, as well as conduct comprehensive macronutrient and micronutrient analyses to enhance its nutritional profiling and commercial potential.