Raw Nut Milk (Almond, Cashew, Walnut, etc)

Soak overnight in the fridge (or 10-12 hours during the day). Drain the soaking water and discard (to remove phytic acid).

Combine the nuts, water, vanilla bean seeds, dates (if using)m and lecithin (if using) in a blender. Using 3 c of water makes a creamy milk (whole or 2% consistency) and using 4 c of water makes a thin milk (1% or fat-free milk consistency). Blend on high speed until smooth.

Strain the almond milk through cheesecloth to remove any lumps or almond skins. Serve immediate or refrigerate in an airtight jar for up to 3 days. Tastes best after chilled for several hours. If separated, it may require shaking, a quick pulse in the blender, or a quick spin with a handheld immersion blender.