How To Make Almond Cashew Milk

Making almond cashew milk is as simple as blending soaked almonds and cashews with water, then straining the mixture into a smooth, creamy drink.
 
You don’t need any fancy equipment or hard-to-find ingredients to make almond cashew milk at home, and the whole process takes less than fifteen minutes of actual hands-on work.
 
This homemade almond cashew milk is rich, slightly nutty, and naturally sweet, which makes it perfect for coffee, cereal, smoothies, or just drinking straight from a chilled glass.
 
In this post, we’ll walk through exactly how to make almond cashew milk, why this combo works so well, the ingredients you’ll need, and the tips that make your almond cashew milk come out perfect every single time.
 
Let’s get into it.
 

Why Make Almond Cashew Milk?

Making almond cashew milk at home is worth the small effort, and here’s why:
 

1. You Control Every Ingredient

When you make almond cashew milk yourself, you know exactly what’s going into it.
 
Store-bought almond cashew milk often contains gums, stabilizers, and added sugars you don’t need.
 
Homemade almond cashew milk skips all of that, so you’re left with just nuts, water, and whatever natural sweetness you choose to add.
 

2. The Combo Gives You the Best Texture

Almonds alone can make a slightly thin milk, and cashews alone can taste a bit too heavy.
 
But when you make almond cashew milk, the two nuts balance each other beautifully.
 
Cashews bring the creaminess, while almonds add that light, classic nutty flavor, giving your almond cashew milk a texture that’s silky but never too rich.
 

3. It’s Cost-Effective

A bag of raw almonds and cashews costs far less per serving than carton after carton of almond cashew milk from the store.
 
Once you get comfortable making almond cashew milk, you’ll wonder why you didn’t start sooner.
 

Ingredients and Equipment You’ll Need for Almond Cashew Milk

Before you make almond cashew milk, gather these simple items:
 

1. The Nuts

You’ll need one cup of raw almonds and one cup of raw cashews for a batch of almond cashew milk.
 
Raw, unsalted nuts work best, so avoid roasted or flavored varieties.
 

2. Water and Flavor Add-Ins

You’ll need about six to eight cups of filtered water for your almond cashew milk, plus a pinch of salt, a splash of vanilla extract, and maybe a couple of pitted dates if you like things sweeter.
 

3. The Equipment

A high-speed blender, a nut milk bag or cheesecloth, and a large bowl are the only tools you truly need to make almond cashew milk.
 

How to Make Almond Cashew Milk Step by Step

Here’s how to make almond cashew milk from start to finish:
 

1. Soak the Nuts Overnight

Place your almonds and cashews in a bowl, cover them with water, and let them soak for eight hours or overnight.
 
Soaking softens the almonds so your almond cashew milk blends smoother and strains easier.
 

2. Rinse and Blend

Drain and rinse the soaked nuts, then toss them into your blender with six to eight cups of fresh filtered water.
 
Blend on high for about one to two minutes until the mixture looks completely milky and smooth.
 

3. Strain the Milk

Pour the blended mixture through a nut milk bag or cheesecloth over a large bowl.
 
Squeeze gently to extract every drop of your almond cashew milk, then return the milk to the blender.
 

4. Add Flavor and Chill

Add your salt, vanilla, and dates, then blend for a few seconds to combine.
 
Pour your finished almond cashew milk into a glass jar and refrigerate it for at least two hours before serving.
 

Tips for Perfect Almond Cashew Milk Every Time

1. Use a High-Powered Blender

A strong blender makes all the difference in how creamy your almond cashew milk turns out.
 
The smoother the blend, the less pulp you’ll waste and the silkier your almond cashew milk will taste.
 

2. Don’t Overdo the Water

Start with six cups of water and add more only if your almond cashew milk seems too thick.
 
Too much water leaves you with a thin, watery drink instead of the rich milk you were hoping for.
 

3. Store It Right

Keep your almond cashew milk in a sealed jar in the fridge and give it a good shake before each use.
 
Homemade almond cashew milk lasts about four to five days, so make small batches if you don’t drink it often.
 

4. Save the Pulp

Don’t toss the leftover pulp from making almond cashew milk!
 
It’s perfect for adding to oatmeal, baking, or even blending into smoothies for extra fiber.
 

So, How Do You Make Almond Cashew Milk?

You make almond cashew milk by soaking raw almonds and cashews overnight, blending them with filtered water, and straining the mixture into a smooth, creamy drink.
 
With just a few simple ingredients and a blender, homemade almond cashew milk beats anything from a carton, and you get to control exactly what goes into every glass.
 
Soak, blend, strain, chill, and enjoy your own fresh almond cashew milk at home.