- 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.
- Rinse the almonds well.
- Blend in a blender or Vitamix and add in vanilla and/or sweeteners if desired. In total – blend for 2-3 minutes.
- Strain the mixture thru cheesecloth, thin kitchen towel or sprout bag.
- Pour into a glass jar or pitcher. Can be stored in fridge for up to 4 days.
Join the conversation