This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo email@example.com with numerous contributions by others.
Yield: 2 cups
This can be used to replace milk in recipes that taste odd
when made with commercial soy or rice milks. I use this for
custards and puddings, since soy milk can take on a nutty
taste when used in these. It is fine to drink, also. The fat
content depends upon the type and quantity of nuts used.
More nuts in proportion to water gives a richer milk. This
is somewhere between whole milk and half-and-half in richness.
1 cup + approx. two tabls. almonds (blanched*) or raw cashews
------- use less for a less rich milk (1/2 cup = skim milk?)
2 1/2 cups water
Put nuts and water in a blender. Blend approximately 2 minutes
(more or less, depends on your blender. The nuts should be
pulverized.) Strain the resulting stuff to remove the nut chunks.
(I use a mesh coffee filter [ex. Melitta gold filter] and a rubber
spatula to force the liquid through. Paper coffee filters are too fine,
and kitchen seives are too coarse.) This makes 2 cups,
*blanching the almonds (dipping in hot water for 30 seconds then
removing the brown skins) results in a much prettier milk. The
little brown flecks don't filter out so well.