Ingredients
The following ingredients have 4 Servings
- 1 cup almonds (, soaked in water for 4-6 hours)
- 4 cups filtered water
Instruction
- Drain the soaked almonds and rinse them well. (Discard the soaking water.) Combine all of the almonds and fresh water in a blender, and blend the almond have broken down and the milk looks creamy.
- Strain the almond milk through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard.
- Store the almond milk in an airtight container in the fridge for up to 4 days. (You can freeze leftovers, if needed, for up to 3 months, too!)
