After years of “make our own nut milk” sitting on our to-do list, we finally made it happen.
Our nut milk journey really began when we received a powerful blender as a Christmas gift. With that tool and a trusted recipe from my daughter Kylee — who somehow makes everything taste better — we were ready to try homemade nut milk.
Although I call it our nut milk recipe, the credit goes to Kylee for experimenting until she perfected this blend. 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 further.
I love it in my coffee — it’s creamy and delicious.
If you’re new to nut milks or plant-based milks in general, it may take a little getting used to, but in my experience it beats most store-bought options. It’s organic when you use organic ingredients, and you avoid unwanted seed oils and additives commonly found in some commercial products.
Below is the simple method and ingredient list we use.
What you need (we use organic ingredients; buying nuts in bulk at a warehouse store can save money):
3/4 cup raw cashews
1/4 cup raw pecans
4 cups filtered water
4 dates (reduce to 2–3 if they are large or if you prefer less sweetness)
pinch of sea salt
splash of vanilla to taste
Method: Place the cashews, pecans, dates, sea salt, vanilla, and filtered water in a high-powered blender. Blend on high for at least one minute, or until the mixture is completely smooth. Taste and adjust sweetness or vanilla if needed. If you prefer a thinner milk, add more filtered water and blend briefly to combine.
Mmm, delicious!
We recently ordered new glass bottles to store the milk. A dedicated bottle with an airtight lid makes the milk easy to pour and keeps it fresher. Store homemade nut milk in the refrigerator and use within 3–5 days, shaking before each pour since separation is natural.
Enjoy making your own cashew–pecan milk — it’s simple, customizable, and tastes great in coffee, cereal, or smoothies.