Ingredients:

  • 1 cup raw almonds (140 g), preferably organic
  • 4 cups water (960 ml) for blending
  • 1 teaspoon vanilla extract (optional, for flavor)
  • 1-2 tablespoons sweetener of choice (optional; e.g., maple syrup, agave nectar)
  • A pinch of salt (optional, to enhance flavor)

Instructions:

  1. Place raw almonds in a bowl and cover with water. Soak for at least 8 hours or overnight.
  2. After soaking, drain and rinse the almonds under cold water.
  3. In a high-speed blender, combine the soaked almonds with 4 cups of fresh water. Blend on high speed for about 1-2 minutes until the mixture is smooth and creamy.
  4. Position cheesecloth or a nut milk bag over a bowl or pitcher. Pour the blended mixture through the cloth or bag, separating the almond meal from the milk.
  5. Gather the cloth or bag and squeeze firmly to extract as much milk as possible. Discard or save the almond pulp for another use (e.g., smoothies, baking).
  6. If desired, return the milk to the blender and add vanilla extract, sweetener, or salt. Blend again briefly to combine.
  7. Transfer the almond milk to an airtight container and refrigerate. Consume within 4-5 days.