How to Make Almond Milk or Cashew Milk at Home

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Making almond milk and other nut milks and plant-based milks at home is easy and inexpensive. It gives you complete control over the ingredients, flavors, and textures, too. Here’s how to give it a try.

How to Make Almond Milk or Cashew Milk at Home 780 | Umami Girl

Tip

Soaking nuts for about eight hours before you blend them with water yields a nice, creamy result. Planning ahead is the hardest part.

Why make your own almond milk?

We’ve recently gone head-over-heels crazy about homemade nut milks.

The first time I made cashew milk in my Vitamix, I felt positively omnipotent. One minute I stood in front of a cup of raw cashews and three cups of water. The next minute, I had four cups of the whitest, creamiest milk I’d ever seen. Who was I? A cow? A goddess? A pair of boobs?

An easy nondairy milk recipe to get you started

Non-dairy milks and creams are weirdly easy to make at home. They’re incredibly useful for vegans but can also add welcome variety and healthfulness to an omnivore’s diet. Packaged varieties abound in the supermarkets these days, but for optimum taste and nutrition, it’s so much better (and barely more difficult) to start with whole foods and whizz them up yourself.

You can make non-dairy milk from any number of dry ingredients. I’m just beginning to explore different combinations and will report back in more depth one day soon. But for now, here’s a simple, oddly empowering recipe to get you started.

How to Make Almond Milk or Cashew Milk at Home 780 | Umami Girl

How to use homemade almond milk

Use almond or cashew milk any way you would use dairy milk, from drinking to cooking. Many people prefer the taste and nutritional profile of almond milk for day-to-day use. Cashew milk and cashew cream are especially great to cook with because they’re very creamy and they thicken beautifully and reliably when heated. Hope you’ll give it a try one day soon.

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How to Make Almond Milk or Cashew Milk at Home

This recipe is for basic, unflavored almond or cashew milk, which is quite delicious as is and very versatile in sweet and savory recipes. If you'd like to flavor it, try adding a teaspoon of vanilla extract and two tablespoons of maple syrup before blending, and maybe a dash of ground cinnamon and nutmeg. Yields about 4 cups of nut milk.

Prep Time 2 minutes
Additional Time 8 hours
Total Time 8 hours 2 minutes
Serves 4

Ingredients

  • 1 cup raw almonds or cashews
  • 3 cups water, plus more for soaking

Directions

  1. Place the nuts in a medium bowl and cover completely with water. Soak nuts for eight hours, or overnight.
  2. Drain and discard liquid and rinse nuts thoroughly.
  3. Pour three cups of water into the blender and add the nuts.
  4. Cover and blend for about two minutes, until very white and smooth. For cashews, there should be no remaining nut pulp and no need to strain. (See notes below.)
  5. For almonds, pour the milk through a fine-mesh strainer lined with two layers of cheesecloth (or through a nut milk or paint strainer bag). Press until no more liquid drains out. Then use the milk and reserve the almond pulp to add to baked goods, cereals, etc., if you like.
  6. Milk keeps, tightly sealed, in the fridge for about three days.

Notes

Interested in cashew cream? There you go.

Since I didn't start making nut milks until I got my Vitamix, I don't have any personal experience making them in a regular blender. The internets confirm that it is eminently do-able, but if you do end up with some pulp or nut pieces after blending, by all means, strain the cashews as I've described for almonds. Nut milks should be completely smooth and creamy, without any bits or grit.

Nutrition Information

Serving Size:

1 cup

Amount Per Serving:

Calories:: 138

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Comments

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  1. SJ Smith

    Oh, I’m going to have to try this! I saw your delicious looking pumpkin spice smoothie and ended up here.

  2. I just stumbled across this post from a series of other posts and you are too funny. “Who was I? A cow?”

    I always buy almond milk at the store, but your writing is enough to make me curious to try making it at home!

  3. Thank you! I just made almond milk for the first time and it was wonderful. 🙂 We have long loved nut milks and this is a much more cost-effective, healthy, and easy way to satisfy our craving. Thanks for this recipe.

    I am curious as to why you discard the soaking water instead of using it to blend. Also, as a side note, I ended up using the solids that were left over after straining and incorporated them into some pancake mix for the kids. They turned out great.

  4. eh... mee

    Why do you discard the soaking water and use fresh water to blend with? Just curious.

  5. This is very timely, Carolyn, as I’ve just taken on a new cookbook project and will likely need to use some nutmilks in the recipes! Up until now, it was a mysterious prospect, but you’ve given me confidence. Thanks!

  6. Karen

    Can this be done in a food processor just as easily?

  7. Leslie

    I love love love my Vitamix and use it to make nut milks and rice milks often. It has made my SoyMilk Maker defunct in my house! And it’s less expensive to make nut milks this way–so it’s win win!

  8. When my #2 turns 2, and he’s officially allowed to have nuts, there are so many things with nuts on my list. He would be VERY angry to be left out!