Ingredients
- 1 cup raw almonds
- 3 2/3 cups filtered water
- 1 pinch sea salt optional
- 1 to 2 tablespoons maple syrup or honey optional
- 1 teaspoon vanilla extract optional
Instructions
- Place almonds in a bowl and cover with water. Soak for 6 to 8 hours or overnight.
- Drain and rinse the almonds. Combine soaked almonds and 3 2/3 cups of filtered water in a blender. Blend on high for 1 to 2 minutes until smooth.
- Strain the mixture using a nut milk bag or cheesecloth over a bowl. Squeeze to extract as much milk as possible.
- Add salt, sweetener, and vanilla extract if using. Stir well. Store the almond milk in an airtight container in the refrigerator for up to 4 days.
