How To Make Almond Cashew Milk

Making almond cashew milk is easy: blend soaked almonds and cashews with water, strain the mixture through a nut milk bag, and sweeten it to taste.
 
That’s the whole process in a nutshell, and it takes about 15 minutes of hands-on work once your nuts are ready.
 
If you’ve been buying cartons at the store and wondering how to make almond cashew milk at home, you’re in for a treat.
 
Homemade almond cashew milk tastes creamier, contains no preservatives, and costs a fraction of the store-bought price.
 
In this post, we’ll walk through why making almond cashew milk at home is worth it, the ingredients and steps you need, plus tips for storing your almond cashew milk so it stays fresh.
 
Let’s get to it.
 

Why You Should Make Almond Cashew Milk at Home

You should make almond cashew milk at home because the result beats anything from a carton in taste, texture, and ingredient control.
 
Here’s why homemade almond cashew milk deserves a spot in your kitchen routine:
 

1. You Control Every Ingredient

When you make almond cashew milk yourself, you decide exactly what goes in.
 
No gums, no stabilizers, no mystery additives, and no added sugar unless you want it.
 
That matters if you’re watching your sugar intake or simply prefer clean, recognizable ingredients in your food.
 

2. The Texture Is Unbelievably Creamy

Almonds bring a light, slightly sweet nuttiness while cashews add natural richness and body.
 
Together, they make almond cashew milk that’s velvety enough for coffee, smoothies, and even dairy-free sauces.
 
Once you taste fresh almond cashew milk, those watery cartons start looking pretty sad.
 

3. It’s Cheaper Than Store-Bought

A pound of raw almonds and a pound of raw cashews will make many batches of almond cashew milk.
 
Per quart, homemade almond cashew milk often costs half of what a premium carton runs.
 
Plus, you can reuse the leftover pulp in baking, oatmeal, or energy balls so nothing goes to waste.
 

Ingredients and Tools for Almond Cashew Milk

Before you make almond cashew milk, gather these simple ingredients and tools:
 

1. The Ingredients

You’ll need 1 cup raw almonds, 1/2 cup raw cashews, 4 cups filtered water, a pinch of salt, and optional sweetener like maple syrup or two pitted dates.
 
A splash of vanilla extract is optional too but highly recommended for flavor.
 
Use raw, unsalted nuts only because roasted or salted varieties will throw off the taste of your almond cashew milk.
 

2. The Tools

A high-speed blender is your best friend here, though any decent blender will work with a longer blend time.
 
You’ll also need a nut milk bag or a clean, thin kitchen towel for straining.
 
A large bowl, a jar for storage, and a fine-mesh strainer round out the setup.
 

How to Make Almond Cashew Milk Step by Step

Here’s how to make almond cashew milk from scratch:
 

1. Soak the Nuts

Soak the almonds and cashews in cool water for at least 6 hours, or overnight if you have the time.
 
Soaking softens the nuts, which makes blending easier and yields creamier almond cashew milk.
 
It also helps your body absorb the nutrients in the nuts more efficiently.
 

2. Drain and Rinse

Drain the soaked nuts and give them a good rinse under fresh water.
 
This step removes the soaking liquid along with some of the enzyme inhibitors that can make nuts harder to digest.
 
If you’re short on time, you can skip soaking and use boiling water for a quick soak, but overnight soaking gives the best results for almond cashew milk.
 

3. Blend Until Smooth

Add the nuts, 4 cups of filtered water, and a pinch of salt to your blender.
 
Blend on high for about 2 minutes until the mixture looks completely smooth and milky.
 
If you want to add sweetener or vanilla, toss it in now and give it a quick pulse.
 

4. Strain the Milk

Pour the blended mixture through your nut milk bag or thin towel set over a large bowl.
 
Squeeze gently to extract as much almond cashew milk as possible.
 
The leftover pulp should be fairly dry when you’re done, and you can save it for other recipes.
 

5. Bottle and Chill

Transfer your fresh almond cashew milk into a clean jar or bottle and refrigerate it right away.
 
Give it a good shake before each use since homemade almond cashew milk separates naturally.
 
That’s it, you’ve officially made almond cashew milk at home.
 

Storing and Using Your Almond Cashew Milk

How long does almond cashew milk last?
 
Homemade almond cashew milk keeps in the fridge for about 4 to 5 days when stored in a sealed container.
 
Always smell and taste it before using it past day three.
 
And because there are no preservatives, don’t leave your almond cashew milk sitting out at room temperature for long periods.
 
Use it in coffee, cereal, smoothies, oatmeal, or anywhere you’d use regular milk.
 
You can also freeze almond cashew milk in ice cube trays for smoothies, which is a great way to avoid waste.
 

So, How Do You Make Almond Cashew Milk?

You make almond cashew milk by soaking almonds and cashews, blending them with water, and straining the mixture until smooth and creamy.
 
It’s a simple process that takes minutes of active work and rewards you with a fresh, additive-free milk you can feel good about drinking.
 
Whether you’re new to homemade nut milks or a seasoned pro, almond cashew milk is one recipe worth keeping in rotation.
 
Now grab those nuts, get soaking, and enjoy the creamiest almond cashew milk you’ve ever tasted.