NUT MILK (MAKES ABOUT 4 CUPS)
Almond milk is my favorite all-purpose nondairy milk, although you can use cashews in this recipe, if you prefer.
almonds or cashews
soaked overnight, then drained
Combine all the ingredients in a high-speed blender and blend until smooth. Strain the mixture through a fine-mesh strainer or a nut milk bag.
Transfer the milk to a glass bottle or jar with a tight-fitting lid and chill until ready to serve. It will keep well in the refrigerator for up to 3 days.