Add nuts and 2 cups filtered water to container
Soak for at least 4 hours (up to 8)
Drain and rinse nuts
Add nuts and two cups of fresh filtered water to blender
Blend on high speed for 1 - 2 minutes until well blended
Line pitcher with nut-milk bag
Pour blended milk into lined pitcher
Gently squeeze excell liquid out of nut-milk bag
Discard pulp or feeze for later use in place of nut flour in recipes
Rinse blender and pour strained nut milk back in
Add 1 - 2 tsp honey and 1/2 - 1 tsp vanilla
Blend until smooth
Pour into air-tight storeage container
Store in refrigerator for up to 5 days