1 cup Nature’s Delight raw almonds, soaked overnight in cool water or 1-2 hours in very hot water
5 cups filtered water, less to thicken, more to thin
1 pinch sea salt
1 tsp vanilla extract
Optional - 2 whole dates, pitted (omit for unsweetened)
Add your soaked almonds, water, salt and any additional add -ins to a high-speed blender and blend until creamy and smooth. Keep I running for at least 1-2 minutes so you get the most out of your almonds.
Strain using a nut milk bag or a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners and lift up. Then squeeze until all of the liquid is extracted. Discard pulp.
Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking as it tends to separate.
Recipe inspo: https://minimalistbaker.com/how-to-make-almond-milk/