Make Your Own Almond or Cashew Milk
Discover how easy and rewarding it is to make your own almond or cashew milk at home with this simple, wholesome recipe. Using just a handful of natural ingredients—raw almonds or cashews, filtered water, and optional sweeteners like maple syrup and vanilla—you can create a creamy, dairy-free milk perfectly tailored to your taste. This customizable recipe is beginner-friendly, requiring minimal equipment and only 10 minutes of active prep time. Whether you prefer the smooth, velvety texture of cashew milk or the light, refreshing flavor of almond milk, this guide has you covered, including tips for straining and flavoring. Say goodbye to store-bought options and enjoy fresh, preservative-free nut milk in just a few easy steps! Perfect for smoothies, coffee, cereals, or sipping on its own, this recipe delivers homemade goodness in every sip.
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Recipe Information
Ingredients
- 1 cup raw almonds or raw cashews
- 3 cups filtered water (for soaking)
- 4 cups filtered water (for blending)
- 1 tablespoon maple syrup (optional, for sweetness)
- 1 teaspoon vanilla extract (optional, for flavor)
- 1 pinch sea salt (optional)
Instructions
Place the raw almonds or cashews into a large bowl and cover them with 3 cups of filtered water. Let them soak for at least 8–12 hours or overnight. This softens the nuts and makes them easier to blend.
The next day, drain and rinse the soaked nuts thoroughly under running water.
Add the soaked nuts and 4 cups of filtered water to a high-speed blender. Blend on high for 1–2 minutes until the mixture looks creamy and no large nut pieces remain.
If using almonds, strain the almond milk through a nut milk bag, cheesecloth, or fine-mesh strainer into a large bowl. Squeeze or press the almond pulp to extract as much liquid as possible. If using cashews, straining is optional, as they blend smoothly without leaving pulp.
Pour the strained milk back into the blender (or into a clean container if no flavoring is desired). If you'd like to add sweetness or flavor, blend in optional maple syrup, vanilla extract, and a pinch of sea salt.
Transfer your almond or cashew milk to a sealed bottle or jar and refrigerate. Shake well before each use as natural separation will occur.
Enjoy your homemade nut milk within 4–5 days for the best freshness.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
