Homemade Almond (or Cashew-Almond) Milk Recipe

There’s something wildly satisfying about sipping almond milk you’ve made yourself - just almonds, water, a pinch of salt, and maybe a hint of sweetness if you’re feeling fancy. No gums, no lecithin, no mystery “natural flavors.” It’s creamy, pure, and tastes like almonds (shocking, I know). Plus, it makes you feel like the kind of person who definitely has their life together - even if you’re making it in pajama pants while dodging a toddler with a marker.

Homemade Almond (or Cashew-Almond) Milk Recipe

Ingredients

  • 1 cup raw almonds or a mix of almonds and cashews (soaked overnight in cool water)

  • 4 cups filtered water (use less for thicker milk, more to thin)

  • 1 pinch sea salt

  • 2 whole dates, pitted (optional for sweetness – or sub with maple syrup, honey, etc.)

  • Cinnamon, to taste (optional)

Instructions

  1. Drain and rinse your soaked almonds or nut blend.

  2. Add the nuts, filtered water, sea salt, and any optional add-ins (like dates or cinnamon) to a high-speed blender. Blend on high for 1–2 minutes, until the mixture is creamy and the nuts are fully broken down.

  3. Strain using a nut milk bag. Pour in the blended milk, and squeeze until you’ve extracted all the liquid.

  4. Transfer to a sealed jar or bottle and refrigerate. Freshest within 4–5 days. Shake before each use, as natural separation occurs.

Pro tip: Save the leftover pulp for baking, energy bites, or homemade crackers (recipe coming soon!)

Nisha Malani