Why I Make My Own Nut Milk & RECIPE: Homemade Vanilla Cinnamon Brazil Nut & Cashew Milk a.k.a. The Most LegenDA(I)RY, Creamiest, Frothiest & Tastiest Nut Milk I’ve Ever Made!

Why I Make My Own Nut Milk & RECIPE: Homemade Vanilla Cinnamon Brazil Nut & Cashew Milk a.k.a. The Most LegenDA(I)RY, Creamiest, Frothiest & Tastiest Nut Milk I’ve Ever Made!


This is by far the frothiest, creamiest & tastiest nut milk I’ve ever made! WOAH.

That first sip was heavenly & made me realize that YES, YOU CAN MAKE NUT MILKS OUT OF MORE THAN ONE NUT! LEGENDA(I)RY.

In case you’re wondering, I make my nut milks at home because:

  • There’s just one store-bought brand that I use in larger recipes or for baking: Califia Farms. Most store bought milks contain additives, fillers, added sugar & salt, preservatives & carrageenan in order to prolong shelf life & maintain a consistent texture (Ever notice how your homemade nut milk tends to separate naturally when refrigerated? That’s cause there’s no BS in it to preserve texture).
  • Homemade milks are also creamier, silkier & more delicious because they’re not watered down & you get to sweeten them naturally, to your liking!
  • Nutrition-wise, you’re also getting the most concentrated amount of the vitamins, minerals & nutrients in the actual nuts because the milk = THE NUTS (it’s not watered down & contains no additives).
  • The nuts are soaked, which means that they’re sprouted a.k.a. the milk is easier to digest & the phytic acid & enzyme inhibitors are removed, allowing the body to fully absorb the maximum quantity & quality of nutrients from the nuts.
  • They’re simple & easy to make once you get the hang of it.

So this magic a.k.a. the creamiest nut milk I’ve ever made came about because just as I was about to soak my cashews for homemade cashew milk (which BTW, is one of the easier nut milks to make since it requires no straining at all on its own), I realized I didn’t have enough for one cup! That’s when I had to debate between not making nut milk at all, going to the store or combining a second nut that I felt would go well with the cashews! TBH, I need my nut milk for the week because I love it in my coffee every morning. I was also SUPER FREAKING LAZY a.k.a. I was not moving to go to the store for nuts. And lastly, a bright idea spurred in my mind & I thought, “HEY, brazil nuts will pair super well with cashews!”. So brazil nuts it was. I got my nut milk. I got to stay home. And this is the best nut milk I have ever made!

The only thing that I had to become a bit UN-LAZY about is that when you make cashew milk on its own, you actually don’t need to go through the straining step with a nut milk bag because the cashews don’t have any skin or outer shell. So, it actually takes the least time to make & the least effort! But, since brazil nuts (like almonds, walnuts, hazelnuts) have an outer layer, I HAD TO STRAIN & by strain, I had to milk the cow, ya know? ANYWAY, NOT A BIG DEAL. It was well worth all the milking!

BTW, if you want to make chocolate milk, you can also add in some raw organic unsweetened cacao powder!


  • Brazil nuts are loaded with vitamins, minerals & antioxidants. They are best known for their high selenium content, which helps protect our bodily cells from damage & oxidative stress & has been shown to help reduce the risk of certain types of cancers. Brazil nuts are also linked to lower LDL cholesterol levels (the bad kind). They are also a great source of protein, healthy fats, fiber, copper & magnesium, making them great for sustained energy, anti-inflammatory benefits, digestive health & muscle recovery, strength & building.
  • Cashews don’t contain as much fiber as brazil nuts, but they are packed with tons of other vitamins, minerals & antioxidants as well, such as vitamin E, K & B6, as well as copper, phosphorus, zinc, magnesium, iron & selenium. Their vitamin E content makes them great for promoting skin health, as does their zinc content, which promotes skin cell renewal, regeneration & rejuvenation. The iron provides sustained energy & helps prevent energy slumps & fatigue & makes them a great food for those who suffer from iron-deficiency anemia. The vitamin K helps with calcium absorption & promotes bone strength.

So how do you make it?


  • Soak the nuts overnight.
  • Drain & rinse them.
  • Blend them with filtered water.
  • Strain the blended milk.
  • Add the blended milk back to your rinsed blender with the add-ins of your choice.
  • Blend again.
  • Pour.
  • Refrigerate.
  • Enjoy!

Easy as 1-2-3, guys, seriously!

But since I love y’all a freaking ton & a half, I’ll write out the recipe properly for you munchkins, ’cause ya know, this is a food blog after all!



  • 3/4 cup of raw organic unsalted cashews
  • 3/4 cup of raw organic brazil nuts
  • 4 cups of filtered water
  • Himalayan pink salt


  • Drained & rinsed cashews & brazil nuts
  • 4 cups of filtered water
  • 1 tsp. pure organic vanilla extract
  • 1/2 to 1 tsp. Ceylon cinnamon
  • 1 tsp. raw Manuka honey OR 2 pitted dates OR 1-2 tsp. pure organic maple syrup OR 1 tsp. raw organic unpasteurized honey OR 1 tsp. organic coconut sugar
    • A pinch of sea salt
    • 1 tbsp. of raw organic unsweetened cacao powder (to make chocolate milk)


  • Soak the brazil nuts & cashews in 4 cups of filtered water overnight (or for at least 8 hours). 


  • Rinse & drain your nuts thoroughly.


  • Once rinsed, add your nuts to your blender jug with 4 cups of filtered water. Blend for 2 minutes.



  • Line a medium mixing bowl with your nut milk bag (a cheese cloth or thin dishcloth will work too, but a nut milk bag is best!).
  • Once blended, pour your nut milk into the nut milk bag & strain until all the pulp & liquid are separated. 



  • Rinse your blender. Add the strained nut milk to your blender with the add-ins of your choice. Blend again for 1 minute. 





  • Once blended, pour the nut milk into a Mason jar or other airtight container.


  • Let sit on your counter top at room temperature for about 20-30 minutes to allow the foam to subside.
  • Refrigerate & enjoy!
    • The milk should last for 4-5 days. I like to take a small sip of it before adding it to any recipe just to make sure that it didn’t go rancid! Keep in mind that it contains NOTHING THAT WILL HELP PRESERVE IT, so it obviously won’t stay as fresh as it would if you were buying store-bought!




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