1 cup shelled raw nuts/seeds such as almonds,
cashews, peanuts, pumpkin, sesame,
hemp or sunflower
3 cups pure water
Optional: sweeteners such as brown sugar,
jaggery and date syrup.
Vanilla essence.

Preparation:

Soak nuts or seeds covered in water for at least 8 hours. Drain and rinse.
Using a mixer, blend the nuts/seeds with water. The water should be 
carefully added in small quantities or else the milk will turn out too thin.
Strain the uniformly blended slurry through a fine sieve, pressing and squeezing the solids to extract maximum liquid. This milk (first pressing) is thick and creamy.
The remaining fibrous solids may be mixed with water again and more milk extracted in the same manner, but it will turn out thinner with each pressing.
If desired, sweeteners like brown sugar, jaggery or date syrup with or without vanilla essence can be added.