MAKES: 3 to 4 cups (720 to 960 ml) | PREP TIME: 24 hours
Ingredients
Almond Milk
1 cup (140 grams) raw almonds
3 cups (720 ml) filtered water
Cashew Milk
1 cup (140 grams) raw cashews
3 cups (720 ml) filtered water
Pecan Milk
1 cup (105 grams) raw pecans
3 cups (720 ml) filtered water
Walnut Milk
1 cup (105 grams) raw walnuts
3 cups (720 ml) filtered water
Hazelnut Milk
1 cup (145 grams) raw hazelnuts, skins removed
3 cups (720 ml) filtered water
Process
- To make any of these milks, place the nuts and filtered water in a jar. Close and let soak at room temperature for at least 24 hours.
- Place the soaked nuts and water in a blender and blend for 1 to 2 minutes, until the nuts are very finely chopped. Using a nut milk strainer or a strainer lined with 5 or 6 layers of cheesecloth, strain the milk from the nuts. (Reserve the drained nuts for making nut meal; see Note.) Keep the milk in a closed jar in the refrigerator for up to 2 weeks. Shake well before using.
Note: To make nut meal with the drained nut pulp, spread the pulp on a parchment paper-lined rimmed baking sheet. Set the oven to 170°F (76°C), place the baking sheet in the oven with the door cracked open, and let dry for 3 hours. Let cool, then place in a food processor and chop to create the texture of a fine meal. Store in the refrigerator for up to a month.
