Source: Food52 Vegan by Gena Hamshaw — This book, the first vegan cookbook I've owned, somehow makes vegan cooking feel familiar/accessible. It's filled with bright, simple, and healthy recipes — I'm loving it. I have used this method for nut milk with almonds and cashews, but I prefer using cashews because with cashews, you don't have to strain the mixture through cheesecloth. One cup of raw cashews produces about 6 cups of milk, whereas 1 cup of almonds produces 3 cups of milk. Cashew milk is creamy and delicious, and I can't get enough of it. You can also use steel cut oats, which only have to soak for an hour. The chia pudding recipe in the book calls for bananas and cinnamon, so feel free to add those to taste — purée the bananas with the cashew milk if you choose to add them. Below is a half recipe.