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Homemade Nut/Seed Dairy-Free Milk

July 15, 2019

 

Makes 3 cups

 

½ cup raw nuts/seeds (almonds, walnuts, pecans, pumpkin seeds, or sesame seeds)

2 cups water

¼ teaspoon vanilla extract (optional)

 

  1. Soak nuts/seeds for about 8 hours (optional, but recommended).

  2. Dump soaking water & rinse nuts/seeds.

  3. Add soaked nuts/seeds and 2 cups water to a high-speed blender and blend on high for about one minute until very smooth.

  4. Strain through a small mesh sieve with 2 layers of cheesecloth. Squeeze if necessary.

 

Serve & enjoy!

 

Tip: You can double the recipe and store the milk in an airtight container in the fridge for up to 7 days.

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