Soak the hazelnuts and sunflower seeds in water (enough to cover well) for at least 2 hours, preferably overnight.
50 g raw hazelnuts, 25 g raw sunflower seeds, (plus water for soaking)
After soaking, drain the nuts and seeds, rinse in a colander under the tap and put in a blender with 500ml filtered water. Blend on high for at least a minute until as smooth and finely blended as it can go.
50 g raw hazelnuts, 25 g raw sunflower seeds, 500 ml filtered water
Strain into a jug through a sieve lined with a muslin folded a few times (or a nut bag). Pull the edges of the muslin up together and use your hands to squeeze out all the liquid until you are left with fairly dry nut pulp inside. Then pour the strained nut milk into a bottle and refrigerate.