Homemade Nut Milk

Place 2 cups of nuts in a medium glass bowl and cover with 1" of cold water. Cover the bowl and leave overnight or up to 24 hours at room temperature.

After soaking, the nuts will swell and may take on a grayish hue. The water may look a little scummy on the surface, which is perfectly normal and an indication of impurities rising to the surface.

Drain the nuts in a colander or fine mesh strainer and rinse thoroughly with cold water.

Transfer the drained nuts to a blender or food processor. Add 4 cups of fresh water to the nuts and blend on high for 2 to 3 minutes.

Set colander or fine mesh strainer over a large bowl or pitcher. Line the colander with the nut milk bag or cloth, folding the edges over the colander so there is plenty of overhang.

Pour blended nut milk into the nut milk bag set in the colander and allow to drain (this may take up to 15 minutes). Use a spoon to stir the pulp and encourage any lingering liquid to drain into the bowl below. If you wish to sweeten the milk, add maple syrup, honey, or agave to taste, and a dash of vanilla extract. You may like to add a pinch of salt to enhance the flavors.

Transfer nut milk to a clean airtight jar and store in the refrigerator for up to 3 days. Chill before serving. If you are saving the reserved blended cream, transfer to a small airtight container and flavor accordingly to taste.

Optional: To make a chocolate, banana-nut dairy-free milkshake, combine 1 cup nut milk, 1 cup ice, 2 ripe bananas, 3 scoops vegan vanilla ice cream, ¼ cup peanut butter (or cashew or almond butter), 2 tbsp maple syrup, 1½ tbsp unsweetened cocoa powder, 1 tablespoon of reserved cashew cream, and a pinch of salt in a blender. Blend until smooth, about 1 minute. Pour into glasses and serve. Serves 2.