After years of “make our own nut milk” being on our to-do list, we finally did it.
Our nut milk journey got a jump start when we received a powerful blender as a Christmas gift.
We also had a trusted recipe from my daughter Kylee, who always makes everything taste better, so we were ready to begin.
Even though I call it our nut milk recipe, it’s really thanks to her experimentation.
This version is a cashew-pecan milk.
It’s thick and rich, though you can easily dilute it with filtered water if you prefer a thinner consistency or want to stretch the batch.
I love it in my coffee — it’s delicious.
If you’re new to nut milks or plant-based milks in general, the flavor and texture may take a little getting used to, but homemade nut milk beats most store-bought alternatives I’ve tried. It’s organic when made with organic ingredients and avoids undesirable additives like seed oils.
Below is our simple method and the ingredients we use.
What you need (we prefer organic ingredients — buying nuts in bulk is economical):
3/4 cup raw cashews
1/4 cup raw pecans
4 cups filtered water
4 dates (if your dates are large, 2–3 may be enough)
Pinch of sea salt
Splash of vanilla to taste
Instructions: Add everything to a high‑powered blender and blend on high until completely smooth — at least one minute for a creamy texture. If you want thinner milk, add more filtered water and blend again to combine.
Absolutely delicious.
We recently ordered a few glass bottles to store our nut milk. Airtight glass bottles with good lids make storing and pouring much easier, and they’re better for keeping milk fresh in the refrigerator.
Storage: Keep the milk refrigerated and use within 3–5 days. Shake or stir before use, as natural separation can occur.
Tips: Soaking nuts briefly can produce an even creamier result and may improve digestibility, though this recipe works well without soaking if you’re short on time. Adjust the sweetness by varying the number of dates, or omit them for an unsweetened version. A pinch of salt and a touch of vanilla enhance the flavor.
Enjoy your homemade cashew-pecan milk — it’s a simple, tasty alternative to store-bought plant milks.