Soaked raw almonds blended with water and strained into fresh almond milk, sweetened to taste if you like.
Ingredients
2cupsof raw almonds (organic if possible)
4cupsof purified water (reverse osmosis recommended)
Optional: sweetener to taste (raw honey, maple syrup, sugar, dates, etc.) or flavorings such as homemade vanilla extract or raw cacao powder
Directions
Put the almonds in a medium bowl and cover them completely with purified water. Soak overnight.
Drain, then rinse once with purified water.
Blend the soaked almonds with 4 cups of fresh purified water for about a minute (a 1 to 2 inch layer of froth on top is normal).
Set a colander or fine sieve over a large bowl and line it with a nut milk bag or 2 to 3 layers of cheesecloth. Pour the milk through slowly, likely in two batches. Let it drip, or gather the cloth and squeeze gently (go easy with cheesecloth).
Put the pulp aside and repeat until all the milk has been strained.
Sweeten or flavor it if you like.
Notes
Use the milk within 3 to 4 days for best taste (it may last longer). It separates in the fridge after a few hours (no emulsifiers); shake before using. Freeze leftovers in ice cube trays for smoothies. Less water for creamier milk, more for thinner. Pulp: refrigerate a day or two or freeze right away, or dry in a low oven (see Almond flour above).