1. Soak the nuts:
Put the nuts in a bowl and cover them completely with water. Leave them to soak overnight (at least 8 hours).
2. Drain the water:
The next day, drain the soaking water and briefly rinse the nuts.
3. Puree the nuts:
Put the soaked nuts together with 1 liter of fresh water in a blender. Blend everything until there are no visible pieces of nut left.
4. Filter (optional):
For a particularly fine nut milk, you can filter the mixture through a nut milk bag, a fine-mesh sieve or a clean kitchen towel.
5. Refine the taste (optional):
Add a little sweetness if required, e.g. in the form of dates, maple syrup or vanilla extract.
6. Filling:
Pour the nut milk into a clean bottle or carafe. It will keep for 3-4 days in the fridge.
Tips for using up leftovers:
The leftover nut pomace is great for cookies, muesli bars or as a base for vegan cream cheese.
Nutritional information for the entire recipe:
Calories: approx. 1000 kcal (depending on the type of nut)
Proteins: approx. 30 g
Carbohydrates: approx. 20 g
Fats: approx. 80 g
