Add 1 cup nuts or needs to a large glass bowl or container, and fill with 4 cups of water. Cover container and set aside to soak for at least 4 hours, or overnight.
After soaking, discard water and rinse nuts or seeds thoroughly. Then transfer cleaned nuts or seeds to a high powdered blender or food processor.
Add 4 cups clean filtered water, along with optional flavorings. Blend mixture on high for several minutes, until completely combined and creamy.
Line a large bowl with a nut milk bag, and pour milk mixture into nut milk bag. Squeeze and twist milk through the bag until all liquid is extracted. Transfer milk to a mason jar or container and enjoy within 5 days.
Line a baking sheet with parchment and preheat your oven to 200 degrees F. Transfer pulp to the baking sheet, and break into smaller pieces.
Bake in the oven for 2-3 hours, or until mixture is dry and flaky. Toss pulp often, breaking up larger pieces to help it evenly dry out.
Once dry, pulse the flour in a high powdered blender or food processor until flour is fine and no large chunks remain. Store in the freezer until ready to use.
Almonds, pecans, macadamias, cashews, sunflower seeds, and hemp seeds all make great milks. Experiment and see what you like best.
The milk is great on its own, but feel free to add maple syrup or honey to sweeten, vanilla extract, bean, or paste, and even cinnamon for a special touch.
Keyword Dairy free, Drinks, Gluten Free, How to, Make ahead, Nut milk, Paleo, Vegan