nut milk

This wholesome homemade chocolate almond milk is easy to make and requires just a few simple ingredients. It's free of refined sweeteners, and is vegan, paleo, and whole-30 approved.

Chocolate Almond Milk Recipe

almonds

filtered water,

pitted date

unsweetened cacao

maple syrup to taste (optional)

Place almonds in a bowl or jar and...

Place almonds in a bowl or jar and cover with water. Cover and soak overnight.

Drain and rinse almonds. Transfer to a blender...

Drain and rinse almonds. Transfer to a blender and add two cups of water, the date, and the cacao. Cover and blend until smooth. Pour into a large piece of cheesecloth set over a bowl to separate the liquid from the pulp. Sweeten to taste with stevia or syrup, if desired.

Transfer to a storage jar and keep in...

Transfer to a storage jar and keep in the refrigerator.

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Cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn't need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste! Recipe yields about 5 cups cashew milk.

Cashew Milk

raw cashews

water, divided*

maple syrup or honey or agave nectar

vanilla extract

sea salt

cinnamon (optional)

Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.

Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can&#8217;t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

Thank you! I used 5 dates instead of the syrup and it’s gorgeous!

Love the recipe. I had several uses for my cashew milk in mind so I blended without sweetener so that I could sweeten and flavor as needed. Even with an overnight soak, I had pulp so I searched Google and found options from a few but based pulp recipe. 

After staining the cashews I mixed the pulp with ghee (great taste but other oils can be used), a little honey and maple syrup, pepitas, pecan pieces, cinnamon, nutmeg, ginger and a pinch of sea salt. I spread it on parchment paper covered baking sheet and baked on 200 degrees until crispy brown, mixing occasionally. It’s delicious and can be a grain free topping or a granola eaten with the cashew milk.

Thank you so much for this gorgeous recipe! Making homemade nut and oat milks have been a part of my routine these days. I love putting this homemade cashew milk in my morning lattes! I am having trouble getting the right consistency though, even with a high-speed quality blender...I still end up with pulp! Any suggestions? (My best friend uses the same recipe and doesn't have to strain it! I don't know what I am doing wrong! haha)

Never made cashew milk before. Loved this first try. High powered blender left no pulp. I used only nuts and water. May add other ingredients later. Can’t wait til it’s chilled to see how I like it then. Thanks!

What kind of blender do you have? Mine was undrinkable. I strained it through cheesecloth, and had to keep using more new cheesecloth because only some milk would get through. I drank what came through and my throat feels hoarse from drinking tiny bits of cashew and getting stuck in the back of my throat. Awful experience. Its store bought for me unless I can figure out a way to leave no pulp

I agree rachel- must be you have to have a fancy blender. Mine soak for days and are very soft (raw, unroasted) and always leave this thick pulp and I can’t even strain it out. I think I am going to give up on nutmilks. I have a Ninja blender by the way.

I haven't had any cow milk for around three years now and have tried so many alternatives at the store from many different brands - almond, oat, soy, etc. I settled on soy since I found it the creamiest and closest resemblance to milk (texture-wise). It still wasn't my favorite flavor. I tried this recipe with 1/2 cup less water and love it. The texture is perfect and I love the flavor too! I'm never going to get store-bought milk alternatives again. I used a nut milk bag to strain the milk though since my blender didn't fully incorporate the cashews. Thank you :)

Just a quick comment that you don’t always need to strain it. I use my homemade nut milks in oatmeal so it doesn’t matter whether it’s strained. If you don’t mind a little sediment, you don’t need to strain it either.

I made this for general use so I didn't sweeten it and the yield was more than I expected despite ending up with some pulp. I knew it would take forever to try and blend the pulp and strain it again so I added some sweetener to it and stored it in the fridge to use a whipped cream for pancakes! It ended up working very well and was incredibly creamy. I imagine adding a little salt and lemon juice would turn it into a great cream cheese for toast or a salad topping! Always love a byproduct :D

made some for my friend and I and we both love it! she even said it tasted better than store bought nut milk. i used a powerful food processor to blend the cashews and ended up with some pulp, but it's still a smooth consistency :)

Delicious! I am
In a strict diet that won’t allow me to buy store bought coffee creamer. I can’t wait to enjoy tomorrow’s coffee with this!

My absolute go-to! Sometimes I make plain and other times I add vanilla and honey. Obsessed with the texture in my iced coffee!

This is fantastic!  Made it tonight and it was delicious. Blending with a Vitamix made it warm, so I will have warm milk before bedtime! Can’t wait to have some chilled. Thank you for sharing!

I made this to use for chia seed pudding and it is delicious. Really creamy and so easy to make!

Yes, you CAN make ice cream with cashew milk .... well... cashew CREAM plus coconut milk.  The ratio used is 125% water to the weight of soaked cashews.   So if you have 100g of cashews that were soaked overnight, add 125g of water and blend.

The cashew milk tastes great but I only end up with about 1 cup worth of milk following the directions.  Am I doing something wrong?  I’m straining it through a t-shirt so I don’t have any issues with pulp.

Thank you for this recipe! I made it in my Vitamix and it came out ultra creamy with absolutely no pulp whatsoever. I wanted to give the following tip to anyone having trouble getting the right consistency: 

- I soaked my cashews for about 12 hours in the fridge overnight. They were pulverized in less than 20 seconds at medium speed, but I continued increasing the speed nonetheless and blended for a total of about 40 seconds to make sure I got everything.

Hope this helps! And thanks again!

I can always rely on recipes from Cookie and Kate. They never disappoint. I tell everyone.

LOVE this recipe! I am a coffee lover, but can't drink cows milk, so am always searching for a new milk alternative to try. I cut the water ratio in half to make it creamier, and heated and frothed it up for my morning coffee. Absolutely delicious!

I made the chai cashew latte from your recipe book this morning and it was wonderful. So creamy, with delicious froth, and lovely balanced flavour.

A simple post on how to make pistachio milk. This DIY pistachio milk requires just two ingredients, to creamy, dairy-free milk that can be easily flavoured, and used in a variety of ways. 

Pistachio nut milk

dry pistachio nuts

filtered water

Soak your pistachio nuts for six hours, or overnight. Optionally, you can then peel the pistachios for brighter green pistachio milk - however, this isn't necessary. *

Add the soaked pistachio nuts into a high-speed processor/blender and blend on high. You want to blend the nuts down into small pieces, without blending too much to become pistachio butter.

When the nuts are ready, then add the water and blend again for about 1-2 minutes.

I use my NutraMilk processor (see post for more in info and a discount code) which allows me to drain the liquid directly into a bottle while keeping any nut meat leftovers in the jug. When using a regular blender/food processor, after blending the nuts with the water, pour the liquid into a bowl through layers of cheesecloth or a nut milk bag and squeeze out all the pistachio milk. You could also use a fine-mesh sieve and press out the leftover nut meat to drain any liquid.

This liquid can then be poured into a bottle and stored in the fridge for 3-5 days. Whenever you use some, give the bottle a good shake, and you're ready to go.

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A simple recipe on how to make pistachio milk. This DIY pistachio milk requires just two ingredients to make a creamy, dairy-free milk that can be easily flavoured, and used in a variety of ways.

Simple DIY Homemade Pistachio Milk

Ginger Turmeric Shots Recipe with Lemon as an Antiinflammatory Wellness Shot is the perfect Winter Morning Juice using your Blender. All the Anti-Inflammatory Benefits you get from One Shot from a Juicer are Exceeding Everything Else you might have tried before.

Ginger Turmeric Shots Recipe

Cup (100 mililiter

(2 Tablesoons) Fresh Ginger Root

Turmeric

Black Pepper

Extra Virgin Olive Oil

Prepare ingredients

Prepare all of the ingredients for easy assembly. Juice the lemons. Get the powdered turmeric and powdered ginger, if fresh is unavailable, as well as pepper. 

Lemon, ginger, pepper, and turmeric

Prepare your Magic Bullet or any other grinder you have at home. Using a blender or bullet, pour lemon juice in, and add ginger slices, turmeric, and black pepper. 

Add olive oil and mix

Add a spoonful of olive oil or your fat choice into the glass. Close the jar of the magic bullet and mix it all thoroughly until a smooth consistency. 

Pour and enjoy

Once all is thoroughly mixed, pour it either into one just or single-shot glass jars, which you can store in your refrigerator. 

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How to make walnut milk with just TWO ingredients and a blender! This homemade walnut milk blends soaked walnuts (activated walnuts) and water to make a buttery, creamy, silky walnut milk packed with flavor and nutrition! This simple nut milk is the perfect new addition to your dairy-free milk collection!

How to Make Walnut Milk

walnuts

Add the walnuts to a large bowl, cover with cold/room temperature water, and add ½ tsp salt. Leave to soak for at least 6 hours, up to 12 hours.  I like to do this overnight (8-9 hrs).When simply soaking nuts, I usually don&#39;t use any salt. However, salt is used when activating nuts to help to neutralize the enzyme inhibitors.

Drain the nuts and rinse them once more. Activated nuts then generally go through a dehydrating process. However, we want the nuts soaked when making walnut milk so you can skip that step entirely.If you didn&#39;t add any salt to the soaking water, it could be saved to use to water plants (your plants will love it, as it will contain higher levels of carbon dioxide). However, if salted, discard the water. Do not drink either version, as it will contain all the phytic acid and other nasties that we&#39;ve specifically tried to remove.

Step 1: Soak the Walnuts

Transfer the soaked walnuts to your high-speed blender and blend into a rough crumb consistency. Be careful not to over blend, or you&#39;ll start to make walnut butter,

Add the filtered water and allow the machine to blend for around two minutes until the liquid is creamy and milky-looking.

Step 2: Blend the Walnut Milk

I use a Nutra Milk processor, which automatically strains the nut milk, using a spout to drain the nut milk, leaving any leftover nut pulp in the jug. However, when using a regular blender/food processor, you&#39;ll need to strain the milk manually. To do so:Use either a nut milk bag, coffee filter, or several layers of cheesecloth over a bowl (if using cheesecloth, it&#39;s easiest to lay it in a sieve – otherwise, you’ll need a second person to hold the cloth while you pour).Pour the walnut milk through the nut milk bag. Then squeeze the bag to strain as much liquid as possible from the leftover pulp. You may also use a fine-mesh sieve and press the walnut pulp to drain the liquid.Due to walnuts being such a soft, buttery nut, you may find that you don&#39;t get much pulp at all. You could even decide not to strain the milk – it&#39;s up to you. Don’t discard any leftover walnut pulp, though! Check the FAQs for how to use this and avoid waste!

Enjoy the walnut milk immediately or transfer it to a bottle (easiest using a funnel) and store it in the fridge.

Step 3: Strain the Walnut Milk

Store: store the walnut milk in an airtight bottle in the fridge for between 3-5 days.It&#39;s natural for the walnut milk to separate as it sits in the fridge, as it contains no stabilizers. Just give it a good shake before using it each time. The walnut milk will begin to smell bitter/off when it&#39;s past its best.Freeze: I don&#39;t often freeze this homemade walnut milk. However, if you want to try, you could freeze the walnut milk either in a freezer-safe container or an ice-cube tray, ready to pop out as needed.

How to Store

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How to make walnut milk with just a couple of ingredients and a few minutes. This DIY Homemade walnut milk is creamy, rich, nutritious and a delicious addition to your dairy-free milk collection.

How To Make Homemade Walnut Milk

The quickest and creamiest dairy-free nut milk you can make from scratch. We show you how to save time on soaking, blending, and straining to enjoy your homemade cashew milk as quickly as possible, even in 10 minutes!

Quickest Homemade Cashew Milk (3 ways!)

Cashew nuts (see notes to choose amount)

water

Tbsp Maple syrup (optional)

¼ tsp Vanilla extract (optional)

Salt (optional)

Tbsp Cashew butter

I have written lots of tips and hacks above the recipe card on how to save time on soaking, blending, and straining. I explained in detail how to make cashew milk in under 10 minutes in 3 different ways (1 - Vitamix, 2 - regular blender, and 3 - slow juicer). Read the whole post for more information. Quick info in the Notes below.

Soak cashew nuts in hot water for 5 minutes then drain and discard the soaking water. 

Add the soaked cashew nuts to a blender with 2 cups of fresh water and blend them for 2 minutes.

Add optional ingredients here (maple syrup, vanilla extract, and a pinch of salt). Blend until smooth. No need for straining, the cashew milk is ready for you to drink, cook or bake with it.

How to make classic cashew milk in Vitamix

Add the soaked cashew nuts to a blender with 1 cup of water and blend as smooth as your blender can.

Add the remaining 3 cups of water to the blender and blend again for 2 minutes until smooth, creamy, and frothy. 

How to make classic cashew milk with a regular blender

Take a large bowl and place the empty and open nut milk bag. Now, pour the milk from the blender right into the bag. Close the nut milk bag and raise it slightly so the bottom is above the liquid.

Now, starting at the top squeeze your hand as close as you can and slide it down to the bottom. You need to do it only a handful of times and it is ready. 

You can transfer your milk to any container you prefer and store it in the fridge.

How to strain cashew milk

Add cashew butter and fresh water to your blender and blend for 2 minutes until smooth and creamy. Done! No straining and no waiting even if you don&#39;t have a high-power blender.

You can make cashew butter with a food processor similar to how I make homemade peanut butter. Scrape and mix until you have a smooth buttery texture. Don&#39;t stop until you reach it. Any food processor can do it, the time depends on how powerful your food processor is.

How to make cashew milk in 2 minutes!

Close the anti-drip plug on the slow juicer!!! It is the most important step. It will not work if you leave it open. Turn it on and add ½ cup of soaked cashews and ½ cup of water. Wait for a minute until the juicer is trying to squeeze as much as possible out of your cashews.

Add another ½ cup of soaked cashews and another ½ cup of water. Wait again.

Now stop the machine and open the anti-drip plug. Let the cashew milk flow to the juice cup.

Scrape up the cashew pulp collected by the pulp cup. Close the plug again and add the pulp back to the juicer with another ½ cup of water. Turn it on and wait for the milk to be collected in the container.

Now stop the machine again and open the anti-drip plug. Let the cashew milk flow to the juice cup. And the end you will have to end up with creamy, smooth nut milk and a bit of pulp. You probably don’t even need to strain it if you have a quality juicer as the pulp is separated from milk effectively.

Making cashew milk with a slow juicer

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The quickest and creamiest dairy-free nut milk you can make from scratch. We show you how to save time on soaking, blending, and straining to enjoy your homemade cashew milk as quickly as possible, even in 10 minutes! Here is everything you need to know about how to make cashew milk at home even if you don’t have a Vitamix.

How to Make Cashew Milk (3 ways!)

This vanilla infused hemp milk is one of my favorite milks. It&#39;s packed with nutrients from the hemp seeds, creamy and has super rich flavor and body from the vanilla.

Vanilla Hemp Milk

Hemp seeds

tsp Vanilla extract

salt

Water

Simply add all of the nut milk ingredients into your blender and blend on high speed for 2 minutes. There is no need to strain this milk.

If you&#39;re using a nut milk machine like the Nutr, simply press the no heat button and let it blend the milk until complete.

Rich and luscious, my chocolate sweet potato smoothie is perfect for breakfast! It’s made with chocolate protein powder, cocoa powder, cinnamon, and more for a creamy and delicious vegan smoothie. It’s so satisfying even though it’s made with no banana

Chocolate Sweet Potato Smoothie (Vegan)

unsweetened non-dairy milk

plain non-dairy yogurt

almond butter

chocolate protein powder

cocoa powder

cacao nibs

cinnamon

Medjool date, pitted

frozen cooked sweet potato chunks ((see note))

In an upright blender, combine the non-dairy milk, non-dairy yogurt, almond butter, vanilla, chocolate protein powder, cocoa powder, cacao nibs, cinnamon, sea salt, pitted Medjool date, frozen sweet potato chunks, and ice. Blend on high until completely smooth, about 1 minute. Enjoy immediately.

This smoothie is really delicious- so creamy, and it feels like a dessert.  I left out the cacao nibs because I didn't have them, and added a teaspoon of a ground up chia/flax/pumpkin/sunflower seed mixture for healthy fats.  I love this smoothie, and it's definitely going on repeat!

So easy to get in a smoothie rut, but this one is top 5 favourite smoothies for sure!

I've made this twice already this week! It's so cozy and rich. Thanks for a creative and delicious way to get vegetables in at breakfast!

Top 8 nut milk recipes from across the web

The most viewed nut milk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Almond Milk Recipe

Cashew Milk

Pistachio nut milk

Ginger Turmeric Shots Recipe

How to Make Walnut Milk

Quickest Homemade Cashew Milk (3 wa...

Vanilla Hemp Milk

Chocolate Sweet Potato Smoothie (Ve...

Top 8 nut milk recipes from across the web

The most viewed nut milk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Almond Milk Recipe

Cashew Milk

Pistachio nut milk

Ginger Turmeric Shots Recipe

How to Make Walnut Milk

Quickest Homemade Cashew Milk (3 wa...

Vanilla Hemp Milk

Chocolate Sweet Potato Smoothie (Ve...

The most viewed nut milk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine