Cashew Almond Milk

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

Why You'll Love Cashew Almond Milk

The nuts soak overnight, then blend with dates and vanilla for 90 seconds until smooth. After straining, the milk gets gently heated to 160°F to lightly pasteurize it, and it keeps in the fridge for up to 5 days.

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 good for frothing.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 3 cups

Course: Beverage

Cuisine: Plant-Based

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 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.

Notes

Storage: Store in an airtight bottle or jar in the fridge for up to 5 days. It separates as it sits since there are no stabilizers, so shake well before pouring.

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