About this recipe:Homemade nut milk made with roasted nuts is a dairy-free alternative to cow's milk and is easy to make. I use a mixture of almonds, hazelnuts, cashews, pecans, walnuts and Brazil nuts.
Preheat oven to 180 C / Gas 4. Line a baking tray with parchment and spread nuts on top of paper.
Bake in the preheated oven for 5 minutes; shake the baking tray to flip the nuts. Continue baking until toasted, about 5 minutes more. Turn off the oven but leave the nuts in the oven until slightly cooled, about 10 minutes.
Transfer nuts to a large bowl and top with water. Cover bowl and let soak for 30 minutes.
Remove nuts from soaking water using a slotted spoon, reserving the soaking water. Place nuts in a blender; add 250ml of the soaking water. Blend on low for 30 seconds. Add another 250ml of the soaking water and blend again for 1 minute. Add the remaining soaking water and blend on medium for 30 seconds. Allow nut milk to rest for 10 minutes.
Pour nut milk through a sieve into a glass container. Stir honey and salt into nut milk. Cover container and store in the fridge.