- Soak the Almonds and the Brasil Nuts in separate containers, preferably in filtered water, overnight or at least 6 hours during the day.
3. Put skinned nuts into a clean bowl and cover with water and about 3 T. Apple Cider Vinegar. Alternately, you could put nuts into a mesh collander and pour hot water over them for a couple of minutes. These measures help to prevent mold, fungus, etc. (something you don't want in your Nut Mylk). Rinse off the ACV. (If desired, you can dry off the almonds and brasil nuts and dehydrate at 105 degrees F. until dried completely, and make a sort of 'powdered almond milk' in your high power blender, but this is a nice but not-necessary step).
4. Add 1 1/2 C. nuts and 4 C. filtered Water to the Blender Carafe.
5. Blend the nuts and the water until homogenous as possible... if using a Vitamix, start on low and flip into high to finish. If using a regular blender, it might help to do the blending beginning with pulsing until nuts are broken down. The soaked nuts are easier to blend than the hard nuts.
6. Remove the blender carafe and attach the Juicerless Bag to the top, holding loop in place invert the blender over a mixing bowl (5 Cups).
The pulp is a lovely fine textured lump that can be used for raw vegan pates, dehydrated cookies, and other recipes.