Home made nut milks are so easy to make, it is silly to buy them, especially as you wouldn't add any ingredients that make you wonder why the heck they're in there ;-) Nor would you ever be able to find a nut milk that is made from soaked nuts and seeds - or at least, I haven't found those ;-) (A short explanation about soaking you can find here). Plus you can tweak the flavour to your liking! No nut milk I make is ever exactly the same, but this recipe just about covers it. (If you wonder what to do with the pulp; I use it in raw cracker recipes, bread recipes, a little bit in dog food (no macadamias though!), (raw) cookies, and more). For 3 to 4 cups of nut milk (depending on how thick you want it, you can start with less) these are the amounts you'd need: (activated and dehydrated or activated and still wet) :