- water for soaking
- 1 cup raw almonds
- 4 cups water
- pinch of sea salt
- .25 cup agave (optional)
- flavor options: 1 tsp pure vanilla extract (or contents of a vanilla bean), 2 Tbsp raw cacao nibs or unsweetened cocoa powder, 1 tsp cinnamon & dash of nutmeg
- Soak almonds in water, if you can, for eight hours (ideal); they're more easily digested when soaked first. An hour is better than none! (I put them to soak right before bed.)
- Drain. Rinse until water runs clear.
- Blend soaked almonds with 4 cups water, on high, while trying not to lust after a VitaMix. I use our immersion blender.
- If you prefer a smooth texture, as we do, strain out the almond "grounds." Some use cheesecloth or a nut milk bag. I've opted for using our french press: effective & simple to clean.
- Strain milk into sterile glass container with airtight lid (mason jar works well). The first press will be white & creamy. The second press (if you choose to) will be more skim, so I like to blend the two presses together.
- Add pinch of sea salt and sweetener of choice and stir and/or re-blend. Adjust to taste.
- Yields around 3 cups; lasts 2-3 days chilled.
- Almond pulp can be dried & ground again to become almond meal, flour or nut butter.