This recipe is suitable for making all kinds of nut & seed milk including:
almonds, hazelnuts, brazil nuts, pecan nuts, macadamia nuts or hemp seeds, sesame seeds, pumpkin seeds...
I add Medjool dates & Himalayan salt. This makes a really creamy, rich, slightly sweet & salty perfectly balanced plant-based milk!
A homemade nut milk contains no additives, thickeners or stabilizers - unlike the shop bought variety..
Put your nuts or seeds into a bowl & pour in enough water to cover them. Leave overnight.
Then rinse the nuts & transfer to a high-speed blender with the rest of the ingredients & blend on high for 1 minute.
Strain the mixture into a bowl through either a fine sieve, a nut milk bag, cheesecloth or if you are really stuck a pair of light coloured (unused) tights!
Squeeze the bag of all the liquid - you will be left with a fine sand like pulp in your bag.
You can keep this, dehydrate it & then grind it into a fine flour for use in recipes.
Transfer the milk to an airtight container or bottle & store in the fridge for up to 5 days. It will separate, but don't worry you just need to shake it before use..