1 cup raw almonds
4 cups filtered water
1 tsp vanilla extract, optional
Place 1 cup of raw almonds in a bowl or mason jar and cover with water. Soak
for 24 hours in the refrigerator. Drain the water off and start fresh for
making the milk itself.
In a power blender combine soaked almonds and 4 cups
of filtered water. Blitz for 1-2 minutes or until the nuts are completely broken
down.
Strain the nut milk through several layers of cheesecloth or a nut milk bag.
Squeeze out the excess moisture from the ground up almonds.
Stir in the vanilla extract, if desired.
Keep in a tightly covered container. Stays fresh for about 3 days.
*Bonus: you can dry the nut remnants in a very low oven (200F) to make
almond flour.
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