With this recipe and its Grain Milk and Soy Milk variations that follow — and of course some coconut milk — you’ve got your vegan dairy replacement needs covered. You’ll need cheesecloth to strain the milk, or use a nut bag, which is made for this purpose. This recipe will work with any kind of nut as well as seeds like hemp and hulled (green) pumpkin. Flax seeds are the one exception, since they need to be ground first, which makes them difficult to strain out. If you like, you can add a touch of sweetness and flavor by including a bit of vanilla extract or agave nectar before puréeing; or dissolve sugar to taste after straining. This recipe can be doubled, tripled, or more.
Makes: About 2 1/2 cups Time: 15 to 20 minutes, plus 8 to 12 hours soaking time
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