Ingredients:

  • 1 cup (150g) raw, unsalted almonds
  • 4 cups (960ml) filtered water, plus more for soaking
  • 1-2 tablespoons (15-30ml) maple syrup or honey (for sweetness)
  • 1 teaspoon (5ml) pure vanilla extract
  • A pinch of salt

Instructions:

  1. Rinse the raw almonds under cool water. Place them in a bowl and cover with several inches of water. Soak for 4-12 hours.
  2. Drain and rinse the soaked almonds. In a blender, combine the soaked almonds with 4 cups of fresh filtered water. Blend on high until smooth and creamy, about 1-2 minutes.
  3. Place the nut milk bag or fine mesh strainer over a bowl or pitcher. Pour the almond mixture into the strainer, allowing the liquid to pass through while separating the almond pulp. Squeeze or press to extract as much liquid as possible.
  4. Return the strained almond milk to the blender, add maple syrup, vanilla extract, and salt (if using). Blend briefly to combine.
  5. Transfer almond milk to a storage container. Refrigerate for up to 4 days. Shake well before using.