1 high-speed blender see other options in the post
1 nut milk bag see other options in the post
Ingredients
70-80 g /(heaped) ½ cupalmondsraw
1 L /4 cupswater+ extra for soaking
¼teaspoonsalt
Instructions
First, soak almonds for 8-12 hours (or simply overnight) in saltwater (mix 1 teaspoon salt with every 1 cup/250ml of water). The nuts have to be fully covered. Keep in mind that they'll grow a bit when soaking, so just add some extra water to keep them submerged.
After soaking, drain and rinse almonds thoroughly.
Add almonds together with 1L / 4 cups of water and salt to a high-speed blender and blend until smooth (about 1 minute).
Place your nut milk bag (or your alternative, see useful tips below) over a large measuring jug or big bowl that can hold 1L / 4 cups of water. Strain Almond Milk through the bag and squeeze out all the liquid until only the almond pulp is left.
Pour your Almond Milk into a glass bottle, jar or container of choice and keep in the fridge. Shake well before using!
Notes
The Almond Milk keeps in a fridge for about 3-5 days (maybe longer).
You can freeze it, too. That's what I usually do: I simply divide the batch into thirds, keeping one in the fridge and freeze the other 2. The Milk lumps a bit though and won't be as smooth. But the taste is alright