Martha Stewart's Nut Milk

Martha Stewart's nut milk recipe allows you to make a flavorful and creamy batch of almond, hazelnut, or pistachio milk all within minutes. This drink is nutritional, extremely low in calories, and the perfect alternative to cow's milk.

1 cup Raw nuts (such as almonds, cashews, pistachios, or skinned hazelnuts)
4 cups Room-temperature water (plus more for soaking)

Place nuts in a bowl and cover with an inch of water; refrigerate overnight.

Drain and rinse nuts. Transfer nuts to a blender and add four cups of water; blend until pureed and frothy.

Strain nut puree through a fine-mesh sieve lined with cheesecloth, pressing down on solids. Compost the solids, or add up to 1/4 cup to muffin or pancake batter.

**Note: Milk can be refrigerated up to five days; shake before using.

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