Makes two cups.


  • 1 C + approx. two T. almonds (Note 1) or raw cashews
  • 2 1/2 C water


  1. Put nuts and water in a blender.
  2. Blend approximately for two minutes—the nuts should be pulverized.
  3. Strain the resulting stuff to remove the nut chunks and use a rubber spatula to force the liquid through. (Note 2)

Note 1:

Blanching the almonds results in a much prettier milk. The little brown flecks don’t filter out so well.

Note 2:

Paper coffee filters are too fine, and kitchen sieves are too coarse.

Note 3:

This can be used to replace milk in recipes that taste odd when made with commercial soy or rice milks. The author uses this for custards and puddings, since soy milk can take on a nutty taste when used in these. It is fine to drink, also. The fat content depends upon the type and quantity of nuts used. More nuts in proportion to water gives a richer milk. This is somewhere between whole milk and half-and-half in richness.

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