Soy milk was my staple for years, until I learned about homemade almond milk. There’s no going back.
Now, I mostly make cashew milk though. It’s a more subtle flavour than almonds and tastes tremendously good in Teeccino Hazelnut herbal coffee. You should experiment with different nuts. Not peanuts though.
100g raw cashews, soaked in cold water for 2 to 12 hours
1 tbsp maple syrup
1 litre water
Drain and then blend the cashews in enough water to cover them, until silky smooth. Add the maple syrup and enough water to make about 1 litre. Blend until combined. Squeeze through a clean tea towel. Chill, enjoy.