- 1 cup raw almond (or another nut/seed) soaked in water overnight
- 4 cups filtered water
- a pinch of sea salt
- Optional: 1/2 vanilla pod, 1 tbsp of vanilla bean paste or a couple dates for a sweeter taste.
Soak the almonds (or another nut/seed) in water for 8 hours (or overnight). Cashews will only need 2-3 hours..
Drain the nuts/almonds, rinse them well and place them in a blender with the water and the salt.
Blend for 1 or 2 minutes until completely smooth.
Place a muslin (cheesecloth) sheet or a nut bag on top of a large bowl and pour the nut milk through. Squeeze out as much milk as possible.
Pour the milk into a bottle and keep for up to 3-4 days. Enjoy!
TIP You can use the left over pulp as a gluten free almond (or another nut/seed) flour. Just bake it in the oven at 50C for two to four hours until it is completely dried. Blend the dehydrated pulp afterwards.