- 1 cup of raw nuts soaked overnight (almonds, hazelnuts, cashews or whatever nut you prefer)
- 4-5 cups of water (more water will make a thinner nut milk and less will make it thicker)
- Optional: Sweetener (honey, maple syrup, dates etc), vanilla extract or cinnamon depending on if you want to add any flavor.
Drain your soaked nuts and discard the water. Add the nuts to a blender together with water and any optional add-ins. Blend on high speed for about 2 minutes and strain the nut milk through our nut milk bag. Squeeze until you only have dry pulp left in your nut milk bag and transfer the nut milk to a sealed jar or bottle. It keeps in the refrigerator for about 3-4 days and if separation occurs, simply shake before use.
Use the pulp in baked goods, crackers, granola or energy balls to minimize the waste - it tastes delicious!