Directions See How It's Made
- Soak the almonds overnight for 8 to 10 hours in 4 cups of water.
- In the morning drain the water and rinse almonds well.
- Place almonds in the blender with 3 cups of water and a tiny pinch of salt.
- Blend on high setting for 45 seconds. Use a fine mesh strainer or cheese cloth to strain pulp from the liquid.
- Store the milk refridgerated in an airtight container for up to three days.