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Add 1 cup of raw almonds to a pitcher of 4 cups, fresh filtered water. Let sit for 6-8 hours.
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After 6-8 hours, or overnight, drain almonds, discarding water, and add to a blender with 4-5 cups of fresh, filtered water.*
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If you’re going to add dates, do it now. Make sure the pits are removed and discarded.
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Blend on high speed for 2 full minutes.
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Pass blended almond milk through nut milking bag. Squeeze bag to remove the milk. What will be left is the almond pulp. You can discard this or save it for another recipe.
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Store almond milk in a covered jar in the fridge. In my experience, the almond milk keeps for about a week. Shake it up before you pour it, in case any separation occurs. Also, feel free to add some cinnamon, maple syrup or a little Himalayan pink sea salt, if you like. I love to customize it on a glass by glass basis to make it more versatile.