This recipe may be used as a template for making other kinds of nut and seed milks. Walnuts can make a good nut milk, but they are best blended with another nut, such as cashews, as they are very tannic. Rolled oats can also be processed as below, but they do not need to be soaked before blending.

Place in a medium bowl:

Add cold water to cover by 2 inches and let soak overnight.

Drain and place in a blender with:

Puree until the mixture is white and no large chunks of nuts or seeds are visible. Strain through a fine-mesh sieve, several layers of cheesecloth, a clean kitchen towel, or a nut milk bag. Press on the nut pulp with a spatula (or squeeze the cloth or bag) to extract as much milk as possible from the nuts. If desired, add to the milk:

Refrigerate and use within 1 week.