Basic Nut Milk
(courtesy of Aimee Eiguren. Makes about 3 to 4 cups)
1 cup raw almonds, hazelnuts, pistachios, pecans, walnuts, cashews, or peanuts
4 teaspoons agave nectar syrup (can substitute agave with other sweetener options, such as those listed in story above)
⅛ teaspoon kosher or sea salt
Place nuts in large bowl and add water to cover by two inches. Let stand at least 12 hours (key for silky, non-gritty results; the longer nuts soak, the smoother the milk will be).
Drain nuts; discard soaking liquid. Purée nuts, add sweetener of choice, salt, and four cups extremely hot water (but not boiling; hot water yields creamier milk) in a standard blender on high speed until smooth, about two minutes. Strain through fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp. Thin nut milk with water as necessary to reach desired consistency. Keep in airtight container and chill until cold; lasts three to four days.