Place the soaked nuts*, filtered water, salt, and Medjool dates in a high-speed blender, and blend until all the nuts have broken down and until desired consistency is reached.
Pour the nut milk into a mesh strainer or cotton nut milk bag and strain it thoroughly***.
Store your nut milk in an air-tight jar or a bottle in a refrigerator for up to 4 days; Shake well before using.
Notes
*Soaking nuts;
Using a mesh strainer, rinse thoroughly under running water.
Place nuts into a glass or ceramic bowl and add lukewarm water with a pinch of salt. (the water level should be slightly more than double the height of the ingredients in the bowl.)
Place a cotton towel over the bowl;
Soak Brazil nuts for at least 4 hours or overnight; (If you are using this recipe with other nuts, adjust the soaking time accordingly. 4 hoursat least – macadamia; 8 hoursat least – walnuts, pecans, pistachios, steel-cut oats; 12 hoursat least – peanuts, hazelnuts;)
Drain off soaking liquid and rinse thoroughly with fresh water;
**Save the leftover nut meal. You can blend it into a smoothie, incorporate it in soups, stews or curry dishes, bake with it, or use it for breading or various raw desserts.Soaking nuts is not included in a prep time (4 hours).