After years of “make our own nut milk” sitting on our to-do list, we finally made it happen.
Our nut milk journey got the push it needed when we received a powerful blender as a gift this past Christmas.
We used a trusted recipe from my daughter, Kylee, who has a knack for making everything taste great, so we were excited to get started.
Although I call it our nut milk recipe, it’s really the result of her experimentation and creativity.
This version is a cashew-pecan milk.
The texture is thick and rich. If you prefer a thinner consistency or want to stretch the batch, simply dilute it with additional filtered water.
I especially love it in my coffee—it’s creamy and flavorful.
If you’re new to nut milks or other plant-based milks, it may take a little getting used to, but homemade versions often taste fresher and cleaner than store-bought ones. Ours is organic and free of unwanted seed oils.
Below you’ll find the method we use to make this simple, delicious milk.
Ingredients (we use organic whenever possible — the nuts from bulk stores like Costco are a good option):
3/4 cup raw cashews
1/4 cup raw pecans
4 cups filtered water
4 dates (large dates may only require 2–3)
Pinch of sea salt
Splash of vanilla, to taste
Method: Combine all ingredients in a high-powered blender and blend on high until completely smooth, at least one minute. Taste and adjust sweetness or vanilla as desired. For a thinner milk, add more filtered water and blend briefly to combine.
So good and simple to make.
We recently ordered new glass bottles to store our milk. The bottles we found come with airtight lids and silicone spouts, which make pouring and storing easy.
Store the nut milk in the refrigerator and use within a few days. Shake before using, as separation can occur naturally.
Enjoy!