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  • 1 cup raw almonds

  • 4 cups filtered water

  • Optional sweeteners or flavorings (e.g., vanilla extract, maple syrup, dates, honey)

  • Pinch of Himalayan salt


  • Place the almonds in a bowl and cover them with water. Ensure there is enough water to completely submerge the almonds. Let them soak overnight or for at least 8 hours.

  • After soaking, drain the almonds and rinse them thoroughly under cool running water. This step helps remove phytates and enzyme inhibitors.

  • Add the soaked and rinsed almonds to a blender along with 4 cups of fresh filtered water + salt ( I love adding 4 dates to my mix, but this is optional). Blend on high speed for about 2 minutes or until the almonds are finely ground, and the mixture appears creamy.

  • Strain the almond mixture using a nut milk bag, cheesecloth, or fine-mesh sieve, into a bowl or large pitcher. Squeeze or press the almond pulp to extract as much milk as possible. This will separate the almond pulp from the milk, giving you a smooth, creamy liquid.

  • Pour the almond milk into a sealable container or bottle and refrigerate. It can be stored in the refrigerator for up to 4-5 days. Remember to shake or stir before using, as separation is natural.

Enjoy your homemade almond milk! You can use it in smoothies, cereals, coffee, or other recipes for milk.

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