Adapted from Nomnompaleo.com
cup organic raw almonds
cups water, plus extra for soaking
teaspoon vanilla extract
pinch of sea salt
Measure out 1 cup of almonds and rinse well. Transfer the almonds to a large pitcher or mason jar and add at least twice the volume of water (use filtered water if your tap water is icky). Cover with a towel and let the nuts soak at room temperature for at least 12 hours (but no longer than 24 hours). When the almonds are ready, dump them in a colander and rinse well with several changes of water. Your almonds should be delightfully plump at this point. Add the almonds and 2½ cups of water to a high speed blender. I recommend using a powerful blender, folks—otherwise, you risk damaging your appliance and spoiling your milk. Add the vanilla and a pinch of salt. Blend on high until the nuts are pulverized. Grab your nut milk bag and place it in a pitcher or large measuring cup. Pour in the blended almond milk and seal the top of the bag. Slowly squeeze out the milk from the top to the bottom. Be patient—the more you wring out, the more milk you’ll have to enjoy! Transfer the strained milk into a spill-proof bottle and store in the fridge for up to 4 days.