Almond Milk
Homemade almond milk is so silky, creamy, flavorful and insanely delicious. Once you realize how easy and cost effective it is to make yourself, you’ll never want to turn back to the watered-down carton varieties (which can also contain fillers and preservatives).
  1. Place raw almonds in a glass bowl, and cover with warm filtered water. Add 1 teaspoon sea salt, and soak for 7 hours or longer (up to 24 hours).
  2. Drain almonds once done soaking, and rinse very well with filtered water.
  3. Add soaked almonds to a high-speed blender, followed by 4 cups filtered water, and blend for 2 minutes.
  4. Pour mixture through a mesh nut milk bag, positioned over a large bowl. Close the bag at the top, then squeeze out every last drop of this silky milk.
  5. Discard the remaining almond pulp, or let it dry and use in (recipe here).
  6. Add the vanilla and salt to your milk, and gently stir until incorporated.
  7. Transfer milk into a sealed container, and store in the fridge for up to 4 days.
  8. Enjoy!