This recipe makes about 2.5 cups of milk. I usually make a double batch. Store it in the refrigerator. It keeps about 2 weeks (or longer if your refrigerator is colder).
Author: Alicia Shaw
Serves: 4
Ingredients
3 cups water, cold or room temperature
1 cup almonds, raw
Equipment
blender
large bowl
clean kitchen towel
Instructions
Fill your blender up with the water. Add the almonds.
Place lid on blender and puree on high until almonds are pulverized and no large chunks remain, about 1-2 minutes. (If using a Vitamix, turn on to "smoothie" setting.)
Line a large bowl with a clean kitchen towel. Pour the almond-water mixture into the towel-lined bowl.
Gather the four corners of the towel and twist the towel, squeezing the water out but capturing the pulverized almonds or almond pulp. When you're done, you're left with almond pulp and your glorious homemade almond milk!
Pour almond milk into a storage container and store in the fridge.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/make-your-own-almond-milk/