Ingredients

• 1 cup Raw Almonds
• 4 cups Filtered Water (for blending)
• 1 as needed Filtered Water (for soaking)
• 1 tablespoon Maple Syrup or Honey (optional)
• 0.5 teaspoon Vanilla Extract (optional)
• 1 Pinch of Salt (optional)

Instructions

1. 1

   Place the raw almonds in a bowl and cover them with at least an inch of filtered water. Let them soak overnight, or for a minimum of 8 hours, at room temperature.

2. 2

   After soaking, drain the almonds thoroughly and rinse them under cold running water. This step helps remove enzyme inhibitors and makes the milk creamier.

3. 3

   Transfer the rinsed almonds to a high-speed blender. Add 4 cups of fresh filtered water, the optional maple syrup/honey, vanilla extract, and a pinch of salt.

4. 4

   Blend on high speed for 1-2 minutes, until the mixture is creamy and appears milky. The longer you blend, the creamier your milk will be.

5. 5

   Place a nut milk bag, fine-mesh sieve lined with cheesecloth, or a clean kitchen towel over a large bowl or pitcher.

6. 6

   Carefully pour the almond mixture into the bag/sieve. Squeeze or press firmly to extract as much liquid as possible, leaving behind the almond pulp.

7. 7

   Transfer the freshly made almond milk to an airtight bottle or jar.

8. 8

   Chill in the refrigerator for at least 30 minutes before serving for best taste. Shake well before each use.