Step 1

Add the nuts, water, and a pinch of salt to the base of a high-speed blender with any additional add-ins. Blend on high speed for 90 seconds, or until creamy and frothy.

Step 2

Place a fine mesh nut milk bag over a large glass bowl and pour the blended mixture into it. Grasp the bag with one hand and slide it from the top of the bag to the bottom to create a small “ball”. Slowly twist the bag to release any additional liquid. Compost the nut pulp, save it for another recipe, or simply discard it.

Step 3

Pour the nut milk into glass jars, seal, and store in the fridge for 4 to 5 days. Extra nut milk can also be frozen in ice cube trays and used in smoothies, or re-thawed and used in other recipes.