If you are not into almonds you can also use cashews, pecans, pine nuts, walnuts, sunflower seeds, pumpkin seeds, hemp seeds, or any other nut or seed you can think of.
Step 1: Materials:
3 cups water -filtered (plus water to soak)
sieve or cheesecloth
pitcher with lid (to store milk when done)
*If you can only find almonds with the skin still on, your milk will have little bits of almond skin floating around. If this bothers you, you can blanch them.
-pour boiling water over almonds, to cover them
-after ~1min drain, rinse under cold water and drain.
-pat dry, and slip the skin off.
Step 2: Soaking over night
-Soak in fridge overnight if you can or for a minimum of 4 hours.
Step 3: Blend
-Place almonds in blender, add 3 cups of water (again you can use filtered water here) and blend until smooth*, this can take 1 to 2 minutes or so, depending on your blender.
*It is ready when it is more or less homogeneous and the almond particles are quite fine.
Step 4: Strain and serve
- If you are using a sieve, take a spatula and squeeze the pulp to get as much liquid out as you can. (If you are using a cheesecloth give it a good squeeze too). Don't throw out the pulp you can use for baking, etc.
- After it has been strained you can drink it as is or it can be flavoured or sweetened (see next step).
- Store in closed container in fridge. It will keep up to a week in fridge.