- 1 cup nuts (almonds, walnuts, pecans, cashew, etc.) soaked 2-8 hours. You can combine 2-3 types of nuts or use just one type.
- Sweeteners like pitted dates or maple syrup, to taste, optional.
- Optional additions: 2 tbsp. coconut flakes, 1 tsp. vanilla extract, 2 tbsp. sesame seeds, 1 tsp. cinnamon powder
- Equipment: Bowls, Strainer, Measuring cup, Blender or food processor, Fine-mesh nut bag or cheese cloth
- Drain the nuts from their soaking water and rinse them thoroughly under cool running water (It's best to discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb some nutrients.)
- Place the nuts in the blender and cover with 4-6 cups of water. The less water you add the thicker milk you’ll get.
- For variety: add one or more of the optional additions
- Pulse the blender a few times to break up the nuts, then blend continuously for 1-2 minutes. The nuts should be broken down into a very fine meal and the water should be white. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
- Sweeten to taste. Taste the milk, and if a sweeter drink is desired, add sweetener to taste and blend again, using the blender or food processor.
- Line the strainer with either the opened nut bag or cheese cloth, and place over a bowl. Pour the almond mixture into the strainer.
- Press all the nut milk from the nut meal. Gather the nut bag or cheese cloth around the nut meal and twist close. Squeeze and press with clean hands to extract as much milk as possible. You should get about 2 cups. (See Recipe Note for what to do with the leftover almond meal.)
- Store the nut milk in sealed containers in the fridge for up to 4 days.
Using the leftover almond meal: The leftover nut meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours). Dry nut meal can be kept frozen for several months and used in baked goods.