Almond and Macadamia Nut Milk

• 1 generous cup/150 grams blanched almonds
• 1/2 cup/50 grams macadamia nuts
• 13 cup/40 grams pitted dates
• 1 liter filtered water

1. Combine almonds, macadamia nuts and dates in a large lidded plastic container.
2. Add filtered water, cover, and let soak overnight at room temperature, at least 12 hours.
3. Using a blender set to the highest speed, process mixture for 3 to 4 minutes or until finely pureed.
4. Strain the mixture through a nut bag or jelly bag into a bowl, squeezing hard until only solids remain.
5. (Or set a fine mesh sieve over a bowl and line with two layers of cheesecloth.
6. Use a spatula to force the mixture through the lined sieve, then repeat the process using fresh cheesecloth.)
7. The nut milk should be silky and creamy, not gritty.
8. Milk will keep in the refrigerator for up to five days.
9. Shake before using.

almonds, nuts, water

Taken from cooking.nytimes.com/recipes/1016567 (may not work)