Making milk, and what to do with the leftovers

On my gastronomical "to-do-one-day" list there is, among other things, attempt to milk a cow/goat/sheep, make my own cheese, make my own yoghurt, and make my own nut milk and other nutty diary substitutes... this year I have finally tried the latter and so far I've made milk from cashews and almonds. Its a lovely change from cow's milk on morning porridge, that mid-afternoon cup of tea, or simply by itself.  And its so simple to make - all you need is: raw nuts, water, fabric for straining (like cheesecloth or gauze) and a blender.

For one cup of milk:
-soak 1 cup of almonds overnight in a bowl of cold water
-next day pour our soaking water and blend almonds with 1 cup of water in a blender
-strain milk into a jug or jar using your cheesecloth - squeeze to get any excess liquid out
-stir milk before drinking - without sugar it keeps for up to three days in the fridge, but why wait that long?
-keep leftover pulp in the fridge for up to five days (there is a plethora of wonderful recipes for using it, or you could try mine below)

So, one way of making use of those leftover nut pulp is these sweet little coconut-almond macaroons - that also happen to be gluten-free, dairy-free and sugar-free. And yes, despite that, they still taste good!

1 cup nut pulp, like almond
1 cup desiccated coconut
2 egg whites
1 tsp vanilla bean or almond essence
2 teaspoons stevia (OR 1/4 cup icing sugar)
a dash of nut milk

Using a whisk or mixed beat egg whites in a large bowl until frothy. Stir in dry ingredients and a dash of nut milk. Taking heaped tablespoons of mixture at a time shape balls using the palm of your hands. Lay out on a paper covered baking tray and bake in a low oven (160'c) for 30 minutes or until lightly golden. Let cool and store for up to 3 days in an airtight container.