1 to 1 1/2cups (160 to 240g)almonds(or other nuts)
4cups (1L)water
Instructions
(Optional) soak almonds for 8 hours. Rinse well and discard soaking water.
Blend almonds and water for a few minutes, until you get a creamy white liquid. If necessary, start by blending half of the almonds in with half of the water.
Strain the milk with a fine nylon or cotton strainer. Keep pulp for other recipes.
Notes
The milk and pulp can be kept for 3 to 4 days in the fridge, in sealed containers. The pulp can be kept in the freezer for 2 months. You can also dehydrate it and can it for 6 months at room temperature, in a sealed container.