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.