NUT MILK
by Marjan

100 grams of whole blanched hazelnuts, almonds or pecans (gives brownish milk)
1 litre of water
a small pinch of salt
optional: 1 tbsp of clear honey

Put ingredients in blender and spin for about 10 minutes.
Pour through a fine sieve.
Squeeze out residue with the back of a spoon or squeeze out in a tea towel.
Discard leftover residue.
Store in the fridge.
Use withing 2-3 days.