Nut Milk By Josh

1 cup raw nuts (soaked overnight, then drained and rinsed)
(Try mixing it up. One of my favorite combinations is equal parts almonds, cashews, and pecans. Hazelnuts and Brazil nuts also make fantastic milk. Mix and match and find your favorite combination.)
4 cups filtered or bottled water
(This makes a rich, creamy, “2% milk” variation. For lighter milk, use more water. For even creamier milk, use less. 2 ½ – 3 cups water makes a great non-dairy creamer.)
Optional: Pinch of Himalayan pink salt or sea salt, to taste
Optional: 1 tsp vanilla extract (alcohol-free)
Optional (to sweeten): 1-3 large Medjool dates or 1- 2 Tbsp raw agave

Nut milk is a delicious raw staple that has become very popular in the mainstream. It’s easy to get ahold of; you can find many different brands in big-chain grocery stores. Though, the flavor of store-bought nut milk does not compare to the rich, complex flavor you get from homemade nut milk. It’s fairly simple to make, and I think it’s definitely worth it.
Soak the nuts you will be using overnight. This will make them blend easier (as well as aids in digestion). The next day, drain the soaking water from the nuts, and rinse them well.
Blend nuts with water, going gradually from low to high. Once thoroughly blended, strain through nut-milk bag (you can buy them on Amazon, or some health food stores), or cheesecloth. Gently press out all the milk and set aside the nut pulp to use in other recipes. You might want to repeat this process a few times, to make sure you catch all the pulp.
Once the milk is strained, pour it back into the blender, and combine with salt and dates/agave/vanilla if desired.
Store in the fridge, in an airtight container. It will keep this way for a few days. If you want it to last longer, freeze the extra. It will last much longer. Also, separation is natural—just give it a shake before you drink it.