Ingredients
- 2 cups almonds, soaked overnight
- 6-7 cups Filtered Water
- 1 pinch Salt
Instructions
- Soak your almonds with a pinch of salt overnight 8+ hours, the longer you soak the almonds, the creamier the milk will be, do not exceed two days. I like to use a mason jar, covering the almonds until completely submerged. Leaving about two inches of space at the top. Sealing with a lid and placing in the fridge. You can also leave it out on the counter overnight, make sure it's covered.
- Drain and pour almonds into a large bowl. I like to remove the skin from each almond, which is totally optional. It does yield a creamier milk. Feel free to skip this step if you're short on time. It should pop right off after soaking.
- Transfer almonds into a high-speed blender once peeled.
- Cover with 6-7 cups of water, depending on the level of creaminess you desire. Blend on highest speed for 1-2 minutes.
- Pour into a nut milk bag over a large bowl. Alternatively you can use a conical fine-mesh strainer. Gently squeeze the nut milk bag until all that remains is a dry pulp.
- Pour back into your blender and flavor or sweeten as needed.
- Transfer to an air-tight container and refrigerate for up to four days.