• 1 cup almonds
  • 5 cups water, divided


Serves: 3 cups


Place almonds in a bowl and cover with 2 cups water. Soak for 18 to 24 hours. Drain and place almonds into the bowl of a blender. Pulse almonds to break them up, then add 3 cups water and blend on high for 2 minutes. Pour into a cheesecloth-lined fine mesh strainer set over a bowl or milk storage container. Wring the cheesecloth to remove any excess liquid, then discard solids. Refrigerate milk in an airtight container for up to 5 days.