*gasp*

I know dislike of the almighty soy is tantamount to sacrilege but I still can’t stand the stuff. I find homemade nut milks (particularly hazelnut) to be far superior in flavor.

1 cup raw hazelnuts (or almonds, pecans, etc. – go nuts)
3 cups of water
5 pitted dates

Rinse the hazelnuts thoroughly and place in a bowl. Fill the bowl with water and leave covered overnight in the refrigerator (at least 12 hours). Discard the water and rinse the hazelnuts well. Place the hazelnuts in a blender along with 3 cups of water (less or more depending on how thick you like your “milk”). Add the dates to the blender while it’s running (add fewer if you don’t like a sweet milk or more if you want it extra sweet). Blend it until it’s smooth…usually 2-3 minutes. Once done, strain the mixture through a sprout bag (or cheesecloth set in a sieve if you don’t have one on hand). Bottle the liquid and refrigerate immediately – kept cold it should hold for a few weeks (though you’ll drink it quicker). Save the pulp you strained off, I’ll provide a recipe for that at a later date.