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Cream Top Almond Milk

Prep Time:

15 Minutes

Cook Time:

8 Hours


6 - 8 Servings



About the Recipe

This is my go-to nutmilk recipe whenever I have non-vegan guests. I used to use this all of the time, as it's perfect for everything. However, it comes with a heavy calorie count. 

It's absolutely worth it, but maybe not every day. ;-)


  • 1 cup Raw Almonds (Soaked in Filtered Water for 8 - 24 hours, rinsed, and drained.)

  • 1/2 cup Raw Cashews (Soaking is not necessary.)

  • 6 cups Filtered Water

  • Pinch of Salt

  • 1 tbsp Maple Syrup or Agave Nectar (Optional)


  1. Cover raw almonds in filtered water and soak overnight. The almonds will absorb a lot of water, so make sure there is an extra inch or two. Soak for 8 - 24 hours. (If you are soaking overnight you can leave it on the counter. If you need to soak it longer, I recommend putting them in the refrigerator and refreshing the water after 8-12 hours.)

  2. Add all ingredients and blend in a high-speed blender for about 2 minutes. (Blenders vary, and it's better to over blend than under blend here.)

  3. Strain using a nutmilk bag. (There are many types. I prefer food-grade nylon for the smoothest results.)

  4. Refrigerate for up to 1 week. (If it lasts that long. :))

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