Feel free to substitute different nuts with one another, the recipe below is totally flexible.

1. Soak the almonds overnight or for around 8 hours. Soaking the almonds causes them to absorb water, producing a creamier milk. If you're in a rush you can skip this step.

2. Rinse and drain the almonds, then add them to a blender with all the other ingredients. Process at a high-speed for a few min.

3. Strain the mixture using a nut milk bag or fine cheesecloth (nut milk bags are most ideal as you'll get a smoother milk). To do this place the bag over a large bowl and slowly pour the milk into the bag. Gather the top of the bag, twist it, then gently squeeze the bag to help extract the liquid into the bowl - it may take a few minutes to collect most of it. By the end you'll be left with all the almond pulp in the bag - don't throw it away! You can totally add it back into smoothies, biscuits, oats, or even dehydrate it in the oven to make almond meal.

4. Pour milk into a clean bottle and store in the refrigerator for up to two days.