Pecan Milk

• 3/4 cup pecans
• 4 cups of water
• 1/4 tsp. salt (optional)
• 1 tsp. vanilla (optional)
• 1/2 tsp. cinnamon (optional)

1. Soak pecans in bowl with water overnight.
2. After soaking, pour off the water and rinse pecans well
3. Blender with 4 cups of hot water for 3 minutes or until completely creamy
4. Strain through cheesecloth
5. Store in fridge

For flour, spread pecan pulp onto a tray and cook in open oven (door open) at 170 for 2-3 hours until dry.  Blend the pulp into flour.

Almond Milk

• 1 cup almonds, covered in cold water and soaked overnight
• 3 cups water
• 1/2 tsp vanilla (optional)

1. Add 3 cups of water and drained almonds to blender.
2. Blend for 1 minute
3. Store in fridge

Cashew Milk

• 2 cups cashews, covered in cold water and soaked overnight
• 2 cups water (include soaking water)
• 1 tbsp. brown sugar
• 1/4 tsp. cinnamon
• 1 cup ice cubes

1. Blender ingredients in order listed above for 40 seconds
2. Store in fridge