• 3 C nuts or seeds (I do 2 C of almonds, 3/4 C cashews, 1/4 C hemp seeds)
• 1/2 C honey
• 1/2 tsp vanilla
• 1/4 tsp salt
• 1/2 tsp cinnamon nutmeg (pumpkin pie blend works perfectly)
  
• 5 C fresh coconut water (ideally straight from coconut, but fresh water works as well)
• 1 C of mellow date water

1. soak your nuts: place nuts in a bowl, add fresh water, & soak at room temp. Generally, the more dense the nut, the longer the soaking time. Soak almonds for 8-12 hrs & Cashews for 2-3 hrs. Once soaking is complete rinse off nuts.
2. blend: place all the ingredients into the blender, except for the coconut & date water. Fasten lid. Begin to blend as you slowly add the water through the small opening at the top of the blender.
3. strain: place a cheesecloth over the opening of a large pitcher. Strain the mixture from the blender through the cheesecloth. Breakdown this process by only straining half, squeeze out any milk from the solid particles contained in the cheesecloth, place in a separate container, repeat with remaining nut mixture.
4. enjoy! :)

You’ll have left over almond pulp after you strain the mixture- try making raw, vegan, gluten free frosted carrot cake balls with it! Making these 2 delicious concoctions practically go hand in hand because once you realize they have similar ingredients, and that some ingredients for one depend that you make the other, it becomes pretty obvious that these 2 recipes were just meant to be made together- because what sounds better than frosted carrot cake & warmed almond milk? Read the recipes & follow the sequence of events depicted below to make this process as seamless as possible, because trust me, it can get messy!