- Medium sized bowl
- Cheesecloth or nut milk bag
- Glass jar to store milk
- 1.5 cups of raw almonds, soaked overnight
- 4.5 cups of filtered water
- 1/4 teaspoon of sea salt
- 2 teaspoons of vanilla extract
- 1 teaspoon of cinnamon, nutmeg or cardamom
- 2 dates or 1/2 tablespoon of honey or maple syrup for a sweeter milk
- Place your almonds in a medium to large sized bowl or large mason jar and cover with water filtered water. Let soak for at least 12 hours.
- After 12 hours rinse your soaked almonds well, place in your high powered blender or Vitamix and add your 4.5 cups of filtered water.
- Blend for several minutes until mixture is smooth and creamy. (Make sure that your blender is not to full when begin as it will expand in volume slightly as you blend).
- Drain you almond milk through a cheese cloth or nut milk bag into a large bowl or mason jar. You may need to do this in a few batches if your bag isn't big enough. Be sure to thoroughly squeeze all of the milk out.
- Reserve your almond pulp as you can use this after to make homemade almond flour!
- Place the almond milk back into your blender, add your sea salt, vanilla and optional ingredients such as spices or sweetener. Blend to incorporate.
- Pour back into your glass jar or pitcher and store in the fridge. The almond milk should stay delicious and fresh for up to one week.
- Spread out your saved almond pulp onto a parchment paper lined baking sheet and dehydrate in the oven on the lowest setting until completely dry. This will usually take at least 3-4 hours. It's very important that it be completely dry so that no mold forms on the flour!
- After the almond flour is completely dry, run it through your blender or food processor until it's a reached a fine consistency.