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My fiancé finds this term hilarious, so yes we’re twelve over here. Anyway NUT MILK is an everyday thing in our household and I’ll admit, for a long time, I drank store bought. Some brands make good clean milks with very few ingredients while others add a lot of unnecessary additives. I woke up to this when I realized one brand that I drank daily listed canola oil as it’s second ingredient. I don’t know about you but I don’t want be drinking canola oil in the morning. Or ever for that matter. What even is a canola? (I know I know, rapeseed, but still. Wait what is a rapeseed?) I’ll pass!

That brings us to homemade milk. Not only is it incredibly easy to make, but you kind of get a two for one deal: delicious, clean milk and the remaining pulp that is great for grain free cooking!


yields about 3 cups of milk
+ 2 cups unsalted cashews (sub any nut you prefer)
+ 4 cups water (more or less depending on preferred consistency)


+ 1 pinch himalayan salt
+ 1 tsp vanilla extract
+ sweetener of your choice (I prefer monk fruit extract)