Almond Milk

Method

1. Soak the almonds in water overnight (at least 8 hours, up to 24). Drain and rinse.
2. Add the soaked almonds and fresh cold water to a blender. Blend on high for 1-2 minutes until very smooth and milky.
3. Strain through a nut milk bag or cheesecloth, squeezing out as much liquid as possible.
4. Stir in sweetener, vanilla, and salt if using.
5. *Storage:** Refrigerator for 4-5 days. Shake before using.
6. *Almond pulp:** Don't throw it out. Spread it on a baking sheet and dry it in a 121°C (250°F) oven for 2 hours. Use it as almond flour in baking, or add it to smoothies and oatmeal.