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A jar lid labeled Ball SureTight with a white sticker that reads CASHEW ALMOND MILK in bold black letters.

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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 3 cups
Course: Beverage
Cuisine: Plant-Based
Ingredients Equipment Method Notes

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.

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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