This nut milk recipe requires no pre-soaking, the slow-roasting of the hazelnuts softens the nuts so they melt into the water when blended. Straining is optional, in fact un-strained is perfectly drinkable (pictured) and incredibly satisfying. Every few weeks I purchase a big bag of local hazelnuts and slow-roast them in one go. I then have them on hand for making nut milk and adding to smoothies, or folding through salads, and a small handful makes the perfect mid-afternoon snack.