Dairy alternatives are having a moment. Nothing against cow’s milk, but almond milk and cashew milk have a lot going for them. From nutty nutrition to versatility in the kitchen, there are plenty of reasons to love these two dairy alternatives that are primed to become fridge staples (if they’re not already). Whether you’re making a batch yourself, looking for a smoothie base, or a lactose-free beverage, we’ve got you covered.
Cashew milk isn’t technically milk (since it doesn’t come from a mammal) and is little more than cashews and water.
Making your own nut milk is so easy! All you have to do is memorize the ratio and put it on repeat.
This is the plain Jane of cashew milks, so if you’re looking for extra flavor, add favorites like a squirt of honey, a whole date, or a dash of cinnamon.
1 cup cashews
4 cups filtered water
Pinch of sea salt
Place cashews in a bowl and cover with filtered water; soak overnight (or at least 8 hours). In the morning, drain and rinse nuts, then add to a blender along with water. Using sweeteners or other additions? Add them before blending. Blend for 1 to 2 minutes, or until frothy. Place a nut milk bag over a large bowl; pour milk into the bag and squeeze gently from the top down, extracting as much milk as possible from the pulp. Refrigerate in glass jars for 3 to 5 days.
Curious about cashew milk? We’ve got the deets.
For freshly made cashew milk, keep it chilled for 3 to 5 days.
Yes! Cashews are approved on the Paleo diet, but make sure to check the ingredient list if buying a premade variety.
Nuts are naturally gluten-free! Just check the package to be sure they weren’t processed in a facility with gluten.
The official Whole30 shopping list includes cashews, so you’re welcome to enjoy a splash of cashew milk during your Whole30 month.
Here’s a rundown of the nutritional benefits of cashew milk, based on what you’ll find in a carton of Pacific Foods Unsweetened Cashew Non-Dairy Beverage.
Just like cashew milk, almond milk is a nut-based beverage made by soaking, draining, and blending nuts with water.
Before you swap in almond milk, review this list of popular questions first.
Fresh almond milk should last up to 5 days in the fridge.
Yes! Almond milk is vegan because it’s made with only nuts and water.
Nuts are A-OK on a Paleo eating plan, just enjoy them in moderation.
Yep! Almonds are naturally gluten-free, just double-check that they weren’t packaged in a facility containing gluten.
You can freeze almond milk, just be sure to shake it up well before using (the milk will naturally separate while defrosting.)
Making your own almond milk is an easy way to enjoy this tasty beverage anytime. Plus, you can control all the ingredients and add your favorite flavors, too!
This simple recipe is a great starting point for all your almond milk creations. Beyond almonds, water, and salt, get creative by adding maple syrup, cardamom, and or even dried lavender!
1 cup almonds
4 cups filtered water
Pinch of sea salt
Place almonds in a bowl and cover with filtered water; soak overnight (or at least 8 hours). In the morning, drain and rinse nuts, then add to a blender along with water. Using sweeteners or other additions? Add them before blending. Blend for 1 to 2 minutes, or until frothy. Place a nut milk bag over a large bowl; pour milk into the bag and squeeze gently from the top down, extracting as much milk as possible from the pulp. Refrigerate in glass jars for 3 to 5 days.
Fill your fridge with these member favorites!
Thick and creamy, this blend is a dairy-free dream for coffee and tea and is easy to steam for morning lattes.
The almonds in this carton have been gently roasted for extra flavor, then enhanced with a dash of vanilla. Unsweetened, it’s perfect to enjoy on its own, with cereal, or as a smoothie base.
One serving of this beverage has the same amount of protein as snacking on 15 almonds. Produced sustainably, the almonds were grown on dry farms with no run-off.
We’re nuts for these nut milk recipes that can easily switch between cashew milk or almond milk. Use your favorite option and enjoy!
Your super morning is one superberry muffin away. Filled with goldenberries, goji berry powder, and mulberries, this portable breakfast is ready when you are.
This milkshake goes modern with almond milk and non-dairy ice cream. The gorgeous purple hue comes from red grapes, and a scoop of protein powder adds some extra nutrition.
You know how the flavor of milk changes after cereal has soaked in it while you eat breakfast? Now you can enjoy it in popsicle form! Wholesome cornflakes meet almond milk, Greek-style yogurt, and honey for a memorable start to the day.
Cashew milk stars in this chai-inspired sip that blends up dates, cardamom, ginger, and black pepper for the perfect beverage to enjoy warm or cold.
This loaf is moist thanks to an easy muffin mix, eggs, vanilla almond milk, coconut oil, and honey. Stir it up and bake!
Get your coffee kick and breakfast in one! Chia seeds, rich macadamia milk, and creamy coconut milk combine with your favorite brew for a thick, custardy bite that’ll perk you right up.
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