Almond Cashew Cardamom Nutmilk

I can’t say enough about making your own nut milk. Don’t get me wrong, I totally get the convenience of buying it from the store, but homemade, nothing beats it. It’s creamy, delicious and full of nutrients. A must-have in any home!



1 cup raw almonds, soaked, drained and rinsed
1 cup raw cashews, soaked, drained and rinsed
5 cups filtered water
2 medjool dates, pitted and soaked
1 tsp coconut oil
1/2 tsp cardamom
1 tsp vanilla
Pinch of sea salt


Soak your nuts in water overnight or for at least four hours. This will help soften and make them easier to blend.

Once soaked, remove the water from the almonds and rinse.

Add the nuts and filtered water to a high-speed blender and blend until creamy and smooth. I usually keep it running for at least 1-2 minutes. This way you get the most out of your nuts.

Once blended, strain the mixture through a nut-milk bag (see notes) or cheesecloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp to be used in another recipe, or discard.

Once strained, pour the milk back into the blender with the rest of the ingredients and blend once more until smooth and creamy.

Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate.


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