Ingredients

The following ingredients have 4 Servings
  • 1 cup raw almonds
  • 4 cups filtered water ((plus more for soaking))
  • 1 pinch sea salt
  • ½ tsp vanilla extract
  • sweetener

Instruction

  • If desired, soak almonds for at least 12 hours in pure water with 1/2 tsp sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. The longer the almonds soak, the creamier the finished milk will be. (Side note: soaking nuts should be done before eating them as well. Soak nuts in salt water for 12 hours, rinse them, and dry in oven on lowest heat. See tutorial here.)
  • Drain the soaking water and rinse the almonds well. Do not keep this water to re-use as it contains phytic acid and is best to discard it. 
  • In blender or Vitamix combine almonds and pure water along with vanilla, sweeteners, or any other optional ingredients. See the notes below for some flavor suggestions. 
  • Blend 2-3 minutes until smooth and creamy. Mixture will expand some, so make sure your blender is not full before starting it.
  • Strain mixture into a large bowl through a sprout bag, cheesecloth, or thin kitchen towel.
  • Pour into glass jar or pitcher and store in refrigerator for up to four days.