Ingredients
- 1 cup raw almonds (soaked overnight)
- Fresh, clean water (for blending)
Directions
- Place the almonds in a bowl, cover them with water, and let them soak overnight.
- The next day, drain and discard the soaking water.
(Optional but recommended: If the skins slip off easily, peel the almonds for a smoother, lighter milk.) - Transfer the soaked almonds to a high-speed blender and add fresh water.
You can adjust the amount of water depending on how thick or light you prefer your milk. - Blend until completely smooth and creamy.
- Place a nut-milk bag or a clean cheesecloth over a large bowl or jug, and pour the blended mixture into it.
- Gently squeeze the cloth with your hands to strain out all the liquid.
The silky milk will flow into the bowl beneath. - Transfer your fresh almond milk to a glass jar and store it in the refrigerator. It is best consumed within 2–3 days.
Notes
Keep the almond pulp. You can use it to make raw almond cheese, energy balls, raw cakes, or as a base for many other raw treats
