1 cup nuts (I prefer almonds), soaked overnight and rinsed
4 cups water
a pinch of salt
For flavor and sweetness add 1 teaspoon vanilla extract and 1 to 2 Medjool dates
In a high-speed blender, blend all ingredients until smooth. Strain into a large bowl. Squeeze the pulp with your hands until dry. Discard the pulp. Store the nut milk in an airtight container in the refrigerator for up to 4 days.