Soak your tiger nuts in a glass bowl or dish covered with water for up to 12 hours (or overnight). Make sure your tiger nuts are fully submerged.
Drain and rinse the tiger nuts in a strainer and transfer into your blender or food processor.
Add 5 cups of filtered water, as well as salt and vanilla if desired.
Blend on high for 1 to 2 minutes, or until the water has turned into a creamy white consistency.
Top a large glass bowl or measuring dish with a large strainer.
Line the strainer with roughly 4 layers of cheesecloth.
Pour out everything from your blender or food processor, making sure that none of the tiger nut pulp gets through. Using your hand, push down on the tiger nut pulp to get as much of the liquid out as possible.
Then fold up the sides of your cheesecloth so it forms a small sack, and holding your hand on the top, squeeze the pulp with your other hand (overtop of the strainer) to get the remaining liquid out.
Your milk is done! Pour your tiger nut milk into glass mason jars and store in the fridge for up to one week.
In the blog post above, I provide recipe substitutions and variations as well as recipe pairing ideas and frequently asked questions.