Optional: ½ tsp pure vanilla extract, ¼ tsp sea salt
Instructions
Soak almonds in 3 cups water for at least 8 hours to overnight.
Drain and rinse the almonds. Place in blender with 3 cups of clean water and any additional flavors.
Blend on high for 3 minutes, until smooth and fully blended.
Over a large jar or bowl, strain the almond milk in a nut milk or cheesecloth. Make sure to squeeze as much milk out as possible!*
Store almond milk in the fridge for up to 5 days.**
Notes
* The almond pulp left over is extremely useful. You can freeze it and use it in smoothies, cookies, raw nut balls, or even crackers. I adapted Twist of Lemon's recipe. ** The milk will separate. Just shake it before using.
Recipe by Lenses and Lentils at https://lensesandlentils.com/got-milk-homemade-almond-milk/