Put 1/2 cup raw pecans, almonds, walnuts, Brazil nuts, etc., into a blender
container. Process until ground. Add 1/2 cup water and process at low speed
for a few seconds, then turn blender to high. Blend for a couple of
minutes, then add 1 1/2 cups water. Blend well.
If milk is grainy (almonds and some other nuts and seeds are, but none on
the above list), strain through a few layers of cheesecloth. Use the pulp
in your next batch of bread.
Store in the refrigerator.
From: Marilyn Gioannini, Author of The Complete Food Allergy Cookbook