L's nut milk

Soak the raw cashews and almond in water for at least 2-4 hours, or overnight if possible, to soften them and improve blendability.

Drain and rinse the soaked cashews and almond thoroughly under cold running water until the water runs clear.

Add the drained cashews and almond to a high-powered blender with 4 cups of fresh water.

Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy, with no visible nut particles remaining.

Strain the blended mixture through a fine-mesh strainer or nut milk bag into a clean bowl or pitcher, pressing gently to extract all the liquid.

Transfer the finished nut milk to an airtight container and refrigerate for up to 5 days before serving.