A Simple Way Make Your Own Nut Milk

1. Place the nuts in a bowl and soak, covering all the nuts with at least an inch of filtered water as they will plump up. Cover the bowl with a cloth and leave overnight in room temperature, or up to 2 days in refrigerator.

2. Drain and rinse the nuts using a strainer or colander under cool running water. Dispose of the water used for soaking.

3. Place the nuts in a blender or food processor, and add the 4 cups of water. You can use less water. (The less water you use, the creamier it will be and the more it's consistency will be like full cream milk.)

4. If using pitted dates as a sweetener, toss a few pieces (about 3 to 5) in a blender to your taste.

5. Pulse to break the nuts then blend everything constantly on high speed for about 3 minutes. The water at this point should turn white and opaque in color.

6. Line your strainer with your nut milk bag or double cheese/mesh cloth and position above a bowl. Pour the milk and strain out the nut meal. Once everything has been poured out, take the nut milk bag or cloth, close and tightly secure, then twist, squeeze and press the bag with clean hands to extract as much milk as possible.

Optional

1. To extend its shelf life, heat and bring your nut milk to boil.

2. If using maple syrup or raw honey, turn off the heat, and add 1-2 Tbsps to taste while the nut milk is still warm and continue to stir until the sweeteners are fully dissolved.

Storage

1. Place the milk in a sealed container and refrigerate for up to 4 days.

2. Separately store the nut meal and add them to your smoothies, desserts or salads.