Soak the nuts for eighteen hours, draining, rinsing, and changing the water halfway through. Make sure you cover completely because they expand as they absorb water.
In a 1 to 3 ratio, add nuts and purified water to the blender. For example, 1 cup soaked nuts to 3 cups water.
Blend (high speed blender is preferred) thoroughly until almonds are fully incorporated into the liquid. Then, slowly pour the contents of the blender through the bag(such as cheesecloth) to filter out the pulp. Use hands to milk the bag. Slowly is recommended to avoid making a mess!
Store the milk in a glass container with tightly sealing lids. Nut milk will keep for about 2-3 days in the refrigerator.
The remaining pulp can be used to make desserts or savory cheese-like dips.
Note: For a thicker and richer texture, add less water.
Equipment: Blender, cheesecloth(cloth sprouting bag or nut milk bag work also), two 1 quart glass jars
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