Homemade Nut/Seed Dairy-Free Milk
Makes 3 cups
½ cup raw nuts/seeds (almonds, walnuts, pecans, pumpkin seeds, or sesame seeds)
2 cups water
¼ teaspoon vanilla extract (optional)
Soak nuts/seeds for about 8 hours (optional, but recommended).
Dump soaking water & rinse nuts/seeds.
Add soaked nuts/seeds and 2 cups water to a high-speed blender and blend on high for about one minute until very smooth.
Strain through a small mesh sieve with 2 layers of cheesecloth. Squeeze if necessary.
Serve & enjoy!
Tip: You can double the recipe and store the milk in an airtight container in the fridge for up to 7 days.
