DIY Nut Milk

Ingredients for a 64 ounce serving (adjust as necessary)

2 cup of raw nuts (soaked or blanched)

64 oz. of Cold Filtered Water

1 whole vanilla bean or 1/2 tsp of vanilla

1/2 tsp of Nutmeg or Cinnamon (optional)

1/4 tsp of Sea Salt

(Optional Sweetner)

4-8 Medjool Dates, Honey, Maple Syrup to taste

How many nuts can you milk? Almond nut, Macadamia nut, Cashew nut, Walnut nut, Pecan nut, Peanut (not a nut) ~ but don't stop with that, Soy Beans, Rice, Oats, Spelt, Barley, Coconut (also, not a nut, it's a seed), Sesame seed, Hemp seed, Quinua seed.

Soak the nuts in your sock for at least 4 hours, up to overnight. Drain.

Transfer the drained nuts to your blender, and add the water and sweeteners, if you’re using them. Puree until it’s as smooth as possible.

Line your reusable coffee filter into a wide-mouth container and slowly pour in your nut puree. You might have to do this in stages. Pour until your liquids have all passed through your filter. Voila, you have milk!

Compost the pulp or add it to your granola! You can store your milk in the fridge for 3-4 days