You really only need a few ingredients to enjoy fresh, tasty nut milk at home. The reason I make nut milk is because I prefer it over any other type of milk and it’s inexpensive and easy to make. Cashews hardly make any pulp because they don’t have the skins that almonds or other nuts typically have. My favorite is a mixture of cashews and almonds; about 3/4 cup cashews and 1/4 cup almonds. Dates add a bit of sweetness; I’ll usually add about four dates when ready to blend.


All ingredients are easily found in bulk sections of grocery stores.

Soak 1 cup of nuts in filtered water overnight (8 – 9 hours), then drain out the soaking water.


Measure to 4 cups on the blender with water, then unceremoniously dump the nuts into the blender along with the dates. If I remember, I soak the dates for about 30 minutes along with the nuts when I’m about ready to blend. You can add a dash of salt to balance the sweet, nuttiness, and some cinnamon for flavor depth at this point.


Blend on high speed for approximately five minutes, then pour delicately into a nut milk bag or a mesh strainer for a bit more pulp in your beverage. To use fewer dishes, I use the same bowl the nuts were soaking in.


Squeeze the heck out of the nut milk bag (hopefully you have a high quality bag) and revel at that delicious creaminess. Don’t throw out compost that pulp! You can turn it into decadent brownies!


Funnel into whatever bottle(s) you like! Shake before imbibing, and enjoy within 7 – 10 days.

Peace and love,


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