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Homemade Vegan Nut Milk


What could be worse than pouring a bowl of cereal and discovering you’re out of milk? Or getting ready for a smoothie and finding someone (you) put an empty milk carton back in the fridge? The nerve.

Fret not. If you’re a drinker of alternative non-dairy milks and you’ve got nuts in the pantry and access to tap water, you can make your own nut milk in about 60 seconds. Seriously.

Homemade Cashew Milk

I used cashews to make this milk because that’s what I had on hand, but you can use almonds too. I don’t use sweetener when I’m making nut milk, but you could add a few tablespoons of honey or maple syrup to sweeten it up. And your flavor options are endless–pure vanilla extract, cocoa powder, peppermint oil. You can make any flavor you want. This recipe is for unsweetened vanilla and makes 1 cup of milk. Double or triple or quadruple according to your needs.


  • 1/4 cup unsalted cashews
  • 1 cup cold water
  • 1 teaspoon vanilla extract


  1. Combine cashews, water and vanilla in a blender
  2. Process on high until smooth (less than 60 seconds in a Vitamix)
  3. Strain through cheesecloth (Note: I found that if you’re using a Vitamix blender
    , you may not need to strain your milk if you plan to drink it immediately because the Vitamix processes the nuts completely.)
  4. Refrigerate or drink immediately


No one believes me when I tell them this is how you make nut milk, especially when they see the long list of ingredients in store-bought almond or soy milk. But I assure you: this is it.

What starts as a weird combo of water and nuts quickly turns into a bright white frothy milk in less than a minute. Promise.


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