Jun 092015
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Almond-Cashew Milk


I have some members of my family who are allergic or intolerant to dairy products. Often people who are allergic to cow’s milk products can drink other types of milk such as goat’s milk or camel’s milk. However, since these are not mainstream products sometimes these milks are not available when I go to the supermarket, so I usually try to find a substitute such as rice milk or almond milk.


I was quite happy with these substitutes until I took a closer look at the ingredient list. Organic rice or almonds (yes!), agave syrup (too sweet), sunflower/canola oil (definitely not!), corn maltodextrin (just, no!).


These ingredient lists pushed me into trying to make nut milk myself at home, which would allow me to control what goes into it. And you know what? Nut milk is one of the easiest things in the world to make! I have made it using only almonds, and I have made it using a combination of almonds and cashews. Both are slightly different but very good. If you are making nut milk for the first time, I would recommend starting with almonds only for your first batch and then trying to mix different nuts to compare what combination you prefer. So far, I have always used a nut:water ratio of 1:2, but I may try adjusting the ratio to 1:1 to compare the flavor or consistency. I will keep you posted on that!


Share your thoughts: Do you make your own nut milk at home? Do you have any tips to share?


Almond-Cashew Milk



Almond-Cashew Milk

(makes 4 cups/1 liter – recipe can be halved)



2 cups of whole nuts (1 cup almonds and 1 cup cashews; or 2 cups of only almonds or cashews)

4 cups/1 liter of drinking water

Pinch of sea salt

1/8 tsp vanilla extract or almond extract (optional)

1 tsp honey (optional)



  1. Measure out 2 cups of whole nuts and soak them in a bowl of drinking water for 8-12 hours at room temperature.
  2. After soaking, drain the nuts and discard the soaking water. There is no need to peel the skin off the almonds.
  3. Put the soaked nuts in a blender and add 4 cups of fresh drinking water.
  4. Pulse the blender a few times to break up the nuts.
  5. Blend for about a minute.
  6. Now it’s time to strain the milk. If you have a nut milk bag, use it. Otherwise, line a colander with a clean piece of cheesecloth and place the colander in a large bowl. Pour the nut milk into the nut milk bag or cheesecloth-lined colander. The milk will drip into the bowl while the ground nuts will stay in the cheesecloth. Discard the nuts (or use them for baking if you are so inclined.)
  7. Here’s a little tip if you don’t have a nut milk bag or cheesecloth. I actually don’t have either of them (keep meaning to buy them but always forget), so this is what I do. I just use a very fine mesh colander and strain the milk into a large bowl. I discard the nuts in the colander, and then restrain the milk from the bowl into the jug which I will use to refrigerate the milk. If you have a very picky child (like mine), you may want to strain it one last time through a tea strainer just prior to serving to get the very last teeny tiny invisible granules of nut out of the milk. It sounds like a lot of work, but actually it’s really not too difficult.
  8. Add a pinch of sea salt to the milk and stir.
  9. If you want to sweeten the milk, you can add some honey and vanilla/almond extract. I have put suggested amounts above but feel free to use whatever amount is to your taste.
  10. Cover the milk and refrigerate for up to 3 days. The milk may start to separate after the first day. Simply stir it before using.
  11. Note: You can adjust the amount of water depending on your taste preference. If you use less water, the flavour will be slightly more concentrated.


Share your thoughts: Do you make your own nut milk at home? Do you have any tips to share?


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  4 Responses to “Recipe: Almond-Cashew Nut Milk (Dairy Free/Vegan)”

  1. Are the nuts peeled? You don’t say. Will try soon.

    • Hi Needi, no you do not need to peel the nuts. I’ve added that to the directions now so that it is clear. Thanks for pointing it out!

  2. Hello Erum,
    thanks for the recipe of almond milk. Tried it, its great

    • Hi Khajista,
      I’m so glad you liked the recipe! Thanks for letting me know it worked out well for you :-)