Almond-Cashew Milk

I love DIY “milks” — coconut, cashew, hemp, almond and brazil nut are my faves. These dairy-free milks are a great alternative for smoothies, chia seed pudding and warm latte-style drinks. When you make the milk at home, you don’t have to worry about added sugar or weird additives such as carageenan, a seaweed derivative that has been linked to inflammation, gut irritation and even cancer.

Makes about a quart.


  • 1/2 cup of raw almonds, soaked overnight in filtered water
  • 1/2 cup of raw cashews, soaked overnight in filtered water
  • 1 medjool date, pitted and softened in warm water for a few minutes
  • 1 teaspoon vanilla extract
  • a tiny pinch of sea salt — I love Vanilla Bean salt from Jacobsen Salt Co.
  • About 4 cups of filtered water
  • 1 tablespoon of gently melted coconut oil


  • Step 1

    Drain the nuts and transfer to high-speed blender.

  • Step 2

    Add 4 cups of filtered water and blend until creamy.

  • Step 3

    Strain the milk from the pulp using a nut milk bag or cheesecloth.

  • Step 4

    Return the milk to the blender. Add the softened date, vanilla and the salt (if using). Blend again until smooth.

  • Step 5

    Remove the center of the blender lid. With the blender running, slowly pour in the coconut oil until blended completely.

  • Step 6

    Pour into a mason jar and chill before serving.


The nut milk should keep in the fridge for about 4 days.

Nut pulp can be composted, or added to smoothies and energy bar/cookie recipes for extra fiber. The nut pulp will be bland — most of the flavor went into the milk.