By NicolaDirections
1Step 1: Place the nuts in a large bowl and cover generously with water. Cover the bowl and leave nuts to soak for eight hours or overnight. Drain and rinse well, discarding the water. (The nuts will have increased in size by about half.)
2Step 2: Place soaked nuts in a blender with 2 cups of filtered water.
3Step 3: Blend until nuts are pulverised, then add another 1 or 2 cups of water (less water for more luxurious milk), sea salt and optional dates. Blend again until smooth and creamy.
4Step 4: Pour milk into a clean piece of muslin or a nut milk bag which has been placed over a large jug or bowl.
5Step 5: Strain out as much liquid as possible – you don’t want to waste a drop!
6Step 6: Drink as is, or add to another recipe. If not using milk immediately, store in airtight jars in the fridge for up to 3 days.
Leftover nut pulp can be used in baking or bliss balls; it can also be dried out to make muesli. Or if you happen to have chickens, and leftover nut pulp, and there’s a particularly significant chicken birthday coming up – I’d say you’re sorted for a present.
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