Pecan Almond Nut Milk

Homemade almond milk? It's worth it! Once you sip the creamy, perfectly sweetened, absolutely pure & delicious faux milk, you'll soon realize that yes, a nut based milk can be as satisfying as dairy milk. 

hat you'll need:

  • 1/2 cup raw almonds
  • 1/2 cup raw pecans
  • 2 cups of h2o (not including soaking h2o)
  • maple syrup or honey or medjool date (optional), to taste
  • 1/2 tsp cinnamon
  • pinch of salt

the steps:

  1. Soak the almond & pecans overnight, 12 hours is ideal. Place almonds in a glass bowl and cover with water. The nuts will swell slightly as they absorb the h2o. Place the bowl in the refrigerator or leave on the counter, covered with a cloth. The creaminess comes from the soak, so don't cut it short! 
  2. Drain the soaking h20 & rinse the nuts under cool h20. Be thorough in your rinse! The soaking h20 contains physic acid which can inhibit the body's ability to absorb all of those amazing nutrients. 
  3. In a high speed blender, combine the soaked nuts & h2o. Blend on high for 2 minutes.
  4. Using a nut milk bag, strain the nut milk in to a glass bottle to remove the nut pulp (this will make the milk smoother).
  5. Once strained, add the nut milk back into the blender & add the remaining ingredients. Blend until incorporated. 
  6. Pour into a glass bottle & store in the refrigerator. 


  • Don't want to discard the pulp? There's no need! The nut pulp can be used for making a nutty granola, cookie, or raw ball ... recipes to come! 

how to use:

  • use as a base to hot chocolate
  • coffee creamer
  • smoothie base
  • use in baking
  • sip on as is
  • soak for overnight oats
  • .... anything you would use milk for, you can substitute for nut milk! Cereal just got a whole lot wellthier!