Almond and Macadamia Nut Milk

1. 1

   Combine almonds, macadamia nuts and dates in a large lidded plastic container.

2. 2

   Add filtered water, cover, and let soak overnight at room temperature, at least 12 hours.

3. 3

   Using a blender set to the highest speed, process mixture for 3 to 4 minutes or until finely pureed.

4. 4

   Strain the mixture through a nut bag or jelly bag into a bowl, squeezing hard until only solids remain.

5. 5

   (Or set a fine mesh sieve over a bowl and line with two layers of cheesecloth.

6. 6

   Use a spatula to force the mixture through the lined sieve, then repeat the process using fresh cheesecloth.)

7. 7

   The nut milk should be silky and creamy, not gritty.

8. 8

   Milk will keep in the refrigerator for up to five days.

9. 9

   Shake before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.