Soak Almonds for 8-12 hours, they will plump. Discard water and remove skins, they should slide off easily.
Use less water for a thicker consistency.
1/2 C soaked almonds
2 C Pure water
Optional: Pinch of sea salt, nutmeg, cinnamon
Mix all ingredients in a high speed blender. I use a hand blender, a high powered blender like a Vitamix or Greenstar will make it a smoother and make more milk, but with a good strainer either way will work.
Strain & serve.
-A fine mesh metal strainer will work however you may find pieces floating at the top after it settles, it is also takes some work to strain it all, as the pulp will line the strainer and clog it, I stir with a spoon to let the liquid go through.
-Nut milk bags are great however they can be expensive and hard to clean.
-The best nut milk strainer I have used is a tea towel, also called a flour towel. I bought a pack of them in white cotton for $6/10 towels (I’m sure they can be found organic I bleached too). I lay the towel over a large strainer or funnel, laying over a large bowl or container to catch the liquid. Once it’s all strained ball up the towel with the pulp in a ball and squeeze out the liquid.
Stays for approx 3 days in tightly closed container in the fridge.
The left over pulp can be used to make almond yogurt and almond cheese. It can also be added to batters for baked goods, especially cakes and cookies. I freeze the pulp in a silicon mold (any kind will do), and save it for baking recipes.