1 cup nuts, grains, or seeds
3 cups filtered water
3 Tbs. sweetener (such as maple syrup, raw agave, raw honey, coconut sugar), or 3-4 pitted dates, or stevia to taste
1 Tbs. coconut butter (optional, for texture)
1 Tbs. Non-GM soy or sunflower lecithin (optional, to emulsify and add creaminess)
1 tsp. natural vanilla extract
Pinch of Celtic sea salt (optional, to bring out flavors)
1. Soak nuts, grains, or seeds for desired time. (Get my recommendations for soaking times here.)
2. Drain nuts, grains, or seeds. Rinse, and then place in blender with 3 cups filtered water. Add remaining ingredients, and blend on high until fully liquefied, about 1 minute.
4. If consuming immediately, add a few ice cubes to cool milk.
5. Strain with a nut milk bag, if desired. Milk will keep for two days stored in a sealed glass jar in the fridge.
(for more detail check out How to Make Plant-Based “Milks” | Vegetarian Times)