Walnut Milk We are still tweaking this recipe, so consider it a starting point, not the destination.  We have a mix of weights and volumes, and are targeting the amount for the pitcher we are using, which is handy, cause it has a plunger on it.  This is good, cause this tends to separate, so it is a good idea to stir it a tad before serving.  It may or may not matter, but the vanilla is extract we made with vodka and vanilla beans...we have a cheap source for vanilla beans here, so we can get about 5 or so for $1, whereas most places I've seen them have had sorry beans for  $15 each.  Anywhoo, sorry for the delay, here's our work in progress.

300g walnuts
1cup rolled oats
50g maple syrup
2teaspoons vanilla extract
3g of salt
Water

Soak walnuts overnight.  Drain and rinse. Cook oatmeal in 3 cups of water, simmering for 15 minutes.  Remove from heat and let sit 15 minutes.  Blend walnuts in 3 cups of water until smooth.  It is best to start with a little water and add as you break down the nuts.  Be careful in any of these blending steps not to cause the blender to explode.  I did it.  Twice.  In a row.  Once with hot oatmeal.  It was like napalm.  Strain the walnuts 4 times.  We do it in a metal strainer, cleaning the strainer between each strain.  Blend oatmeal in 2 cups of water.  Strain a few times.  Add maple syrup, vanilla, salt, and enough water to bring to a full 2 quarts.  Chill.  Savor.  You probably won't want to drink the stuff, 'cause it is such a pain  to make that you'll dread finishing it and making more.  But, its better than the other things out there selling themselves as milk subsitutes.  Just don't think of it as milk, but it is really tasty nut juice.