1 cup almonds (raw; either blanched, skinless, or as flour/meal)
3 cups fresh water
- Place almond into 4-cup glass jar; add fresh water; place on lid; shake to combine.
- Place jar in refrigerator at least 4 hours, preferably overnight; shake occasionally.
- Place gold cone-shaped filter into opening of clean storage container; pour liquid into filter; strain out pulp.
- Press pulp to extract all liquid; save pulp to use in baked goods or to make cheeses.
Use as you would milk.
Add up to 1 tablespoon agave nectar and 1/4 teaspoon sea salt for each 1 cup almond milk, or to taste.