No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.
Recipe information
Yield
Makes 3 to 4 cups
Ingredients
Preparation
Step 1
Place nuts in a large bowl and add water to cover by 2". Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).
Step 2
Drain nuts; discard soaking liquid. Purée nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes. Strain through a 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. Transfer to airtight container and chill until cold.
Step 3
DO AHEAD: Nuts can be soaked 2 days ahead; cover. Nut milk can be made 3 days ahead; keep chilled.
Recipe notes
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