1
Soak the whole tiger nuts in filtered water overnight (I cover them and keep the container in the fridge).
2
In the morning, drain the soaking water, add the soaked tiger nuts to a food processor, and process until ground.
3
Transfer the ground tiger nuts to a blender, top with the 900 ml of filtered water, and blend until it looks like milk. If you have a smaller blender like a Nutribullet, mix the tiger nuts and the water in batches.
4
Using a nut bag, separate the pulp from the liquid.
5
Store the milk in a glass bottle, in the refrigerator, for up to one week.