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bowl of almonds next to a pitcher and a glass of almond milk

Simple, Creamy Cashew/Almond Milk Recipe

The Health Investment
Avoid the emulsifiers, preservatives, and gums found in most store-bought nut milks by making your own!
Prep Time 5 mins
Soaking time 12 hrs
Course Beverage, Breakfast, Coffee, Drinks, Snack
Servings 4 cups


  • 1 cup organic raw nuts*
  • Filtered water
  • 1 date (optional)
  • 1 teaspoon vanilla (optional)


  • Soak nuts in water overnight (at least 8 hours).
  • Rinse nuts.
  • Add nuts and 4 cups filtered water to blender. (Or, if using an immersion blender, add nuts and water to 64 oz mason jar.)
  • Add date (remove seed first) and/or vanilla. (Optional)
  • Blend about 2 minutes, or until creamy.
  • Strain milk through nut bag, fine mesh strainer, or cheesecloth. (Optional)**
  • Refrigerate in covered pitcher for up to 5 days.


*I usually use almonds or cashews, but you can also use pecans or walnuts
**Nut bag and strainer options
Keyword Easy, Gluten-Free, Healthy, Keto, Paleo, Vegan, Vegetarian, Whole30