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How to Make Almond Milk or Cashew Milk at Home

Preparation 8 hr Cook Time 2 min Total Time 8:02

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. To make cashew cream, which works brilliantly to add lifelike creaminess to both cooked and raw vegan dishes, reduce the water to one cup and blend until completely smooth.* I'll talk more about cashew cream in a later post. Yields about 4 cups of nut milk.


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


  • Place the nuts in a medium bowl and cover completely with water. Soak nuts for eight hours, or overnight. Drain and discard liquid and rinse nuts thoroughly. Soaking both softens the nuts and makes their nutrients more available for our bodies.
  • Pour three cups of water into the blender and add the nuts. 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.* 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. Milk keeps, tightly sealed, in the fridge for about three days.
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    Recipe Notes

  • * 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.
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