Instructions

Depending on what kind of nut milk you’re making, soak nuts accordingly. I did not soak pecans but you can if you’d like. It may result in a creamier milk. You’ll need blender or food processor, fine mesh strainer or nut milk bag, large bowl and bottles or jars.

1. Drain soaked nuts through strainer and rinse with fresh water.
2. Add nuts into blender with 4 cups fresh water; blend for 2-3 minutes. Nut milk should be creamy and opaque.
3. Place nut milk bag in large bowl (or mesh strainer over large bowl or 4 cup measuring cup). Gently pour milk from blender into nut milk bag.
4. If using nut milk bag, squeeze all liquid out as best as you can into bowl – what is left behind is the pulp. See in post below recipe card for what to do with leftover.
5. Gently pour nut milk into glass bottles – best to use a bowl with a pouring spout or use funnel.
6. Store nut milk in fridge. Best enjoyed within 1 week. Settling is natural – just shake bottle before pouring.