Place the nuts in a large bowl and cover with water. Allow the nuts to soak for 6 - 8 hours. (the softer nuts like cashews will require the lesser time)

Strain and rinse the nuts.

Place in a blender along with the 4 cups of fresh filtered water and blend until the nuts are completely ground.

Pour the mixture through cheese cloth to strain out the pulp. Reserve the pulp for another use. Chill the milk and use as needed.

The milk will keep for about 5 days in the refrigerator.