Cashew Almond Milk

A creamy, dreamy nut milk made from almonds, cashews, and macadamia nuts. Naturally sweetened with dates and perfect for frothing.

Why You'll Love Cashew Almond Milk❤️

This nut milk is shockingly creamy, slightly sweet from the dates, and actually froths like a dream for lattes. It's a barista-level blend you can make at home with zero fillers or weird gums.

Tips and Tricks

• Use blanched almonds for a smooth finish and lighter flavor.
• Macadamias add extra body and richness-don't skip them.
• Soak your nuts overnight to make them easier to blend and digest.
• For frothing: make sure to heat the milk slightly before whipping for the best foam.
• Don't toss the leftover pulp-dry it out and add it to granola or smoothies.

Variations

• Skip the dates for an unsweetened version perfect for savory dishes.
• Add a pinch of sea salt and cinnamon for a spiced twist.
• Infuse with a split vanilla bean or use almond extract for a different flavor note.

Substitutions

• Use all cashews if you don't have almonds or macadamias.
• Swap vanilla extract for maple syrup to add both sweetness and flavor.
• Use warm water when blending if you're short on soak time-just let it rest 30 minutes first.

Best Served With

• Espresso or cold brew (makes a great latte!)
• Chia pudding or overnight oats
• Poured over granola or cereal
• Blended into smoothies

How to Store Leftovers

• Transfer the milk to a glass bottle or jar and store in the refrigerator for up to 4 days. Shake well before using as it may naturally separate.
• For best texture, do not freeze.

Common Questions

Cashew Almond Milk

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A creamy, dreamy nut milk made from almonds, cashews, and macadamia nuts. Naturally sweetened with dates and perfect for frothing.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 10 minutes mins

Course: Beverage

Cuisine: Plant-Based

Calories: 1037

Ingredients Equipment Method Nutrition

Ingredients

  

• ½ cup blanched almonds
• ½ cup cashews
• ¼ cup macadamia nuts
• 3 dates pitted
• 1 teaspoon vanilla extract
• 1.5 cups water

Equipment

• Blender (high-speed recommended)
• Glass storage bottle or airtight container
• Medium saucepan
• Fine Mesh Strainer
• Large mason jar or bowl (for soaking)
• Cheesecloth or nut milk bag

Method

 

1. Add almonds, cashews, macadamia nuts, and dates to a large jar or bowl. Cover with water and soak overnight (or for at least 6-8 hours).
2. Transfer soaked nuts and dates (along with their soaking water) to a blender. Add 1.5 cups fresh water and vanilla extract.
3. Blend on high for 90 seconds or until smooth and creamy.
4. Strain the blended mixture through cheesecloth or a nut milk bag into a bowl or pitcher. Discard or save the pulp for baking or smoothies.
5. Pour the strained milk into a small saucepan. Heat gently to 160°F, holding that temp for about 15 seconds to lightly pasteurize.
6. Let cool completely. Transfer to an airtight bottle or jar. Store in the fridge for up to 5 days. Shake before use.

Nutrition

Calories: 1037kcalCarbohydrates: 52gProtein: 28gFat: 87gSaturated Fat: 12gPolyunsaturated Fat: 13gMonounsaturated Fat: 56gTrans Fat: 0.01gSodium: 40mgPotassium: 1105mgFiber: 13gSugar: 22gVitamin A: 6IUVitamin C: 1mgCalcium: 219mgIron: 8mg

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