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Nut Milk is probably the most essential pantry staple you will need to make at the beginning of the week. The uses for nut milk are endless! This recipe can be made with almost any kind of nuts.

Makes: 4 Cups

• 1 1/2 to 3 cups nuts (If you prefer a creamier milk use more nuts)
• 6 cups water
• 1 teaspoon pure vanilla extract (optional)
• 3 pitted unsweetened dates (optional)

Occasionally I will use my Date water reserves from where I made date paste as part of my water. Blend for 4 to 6 minutes or until well blended. Drain the mixture into a strainer that is lined with a cheese cloth, thin linen or a nut bag (don’t forget to put a bowl under the strainer). Gently squeeze the mixture to release any remaining moisture.

Pour the nut milk from the bowl into an airtight container.

The nut milk will keep for 4 to 6 days in the refrigerator. Shake before using.